SNOWBALL TRUFFLES

Snowball Truffles image

Provided by Martha Stewart

Time 30m

Yield Makes 24

Number Of Ingredients 5

1/2 cup roasted unsalted cashews
1/2 cup unsweetened shredded coconut, plus more for rolling
7 ounces white chocolate, coarsely chopped, plus more, melted, for rolling
1/2 cup heavy cream
Pinch of kosher salt

Steps:

Pulse cashews and coconut in a food processor until finely ground. Add chocolate; pulse just to combine.
In a small saucepan, heat cream with salt until simmering. Pour hot cream mixture into food processor; pulse until well combined and chocolate is melted. Transfer mixture to a shallow bowl and refrigerate until set, at least 1 hour and, covered in plastic, up to 2 days.
Scoop chilled mixture, 2 teaspoons at a time (use a 1 3/8-inch or other small scoop, if you have one), onto parchment-lined baking sheets. Roll into balls. Refrigerate 30 minutes.
Place more coconut in a shallow dish. Place some of melted chocolate in the palm of your hand; roll a truffle in the melted chocolate to generously coat, then roll in coconut, pressing gently to adhere. Repeat with remaining balls. Refrigerate 1 hour, then transfer to an airtight container, stacking truffles no more than 2 to 3 high, and refrigerate up to 2 weeks. Bring to room temperature just before serving.