Coconut Mummy Truffles

White Chocolate-Coconut Mummy Truffles

Yield: 12 truffles
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Cooling Time: 35 minutes
  • Total Time: 1 hour


For the Filling:

To Decorate:


  1. Place the heavy cream in a small saucepan over medium heat and cook just until bubbles begin to form around the edges.
  2. Place the ¼ cup white baking chips in a medium bowl.
  3. Pour the hot cream over the chips and stir until melted.
  4. Add the shredded coconut, coconut extract (if using), and salt. Stir to combine.
  5. Place the mixture in the refrigerator until firm, about 20 minutes.
  6. Line a cookie sheet with parchment paper.
  7. Divide the coconut mixture evenly into 12 small balls. Place on the cookie sheet and place in the freezer to harden while you melt the chocolate.
  8. Place the 1 cup white chips in a heatproof bowl and microwave in 30-second intervals, stirring in between, until melted.
  9. Drop the coconut balls, one at a time, into the melted chips, then remove with a fork.
  10. Tap the ball firmly to remove the excess melted white chips, then return to the cookie sheet.
  11. Repeat with the remaining truffles.
  12. Press 2 sprinkles into each truffle to make eyes.
  13. Transfer the remaining melted white chips to a piping bag or small zip-top bag and cut off the tip of the bag.
  14. Pipe stripes onto each ball to make mummy bandages.
  15. Return to the refrigerator for 5 minutes to harden the chocolate.
  16. Serve immediately or store in the refrigerator in an airtight container.