These Snowball Truffles are a cheeky spin on the 1970’s classic cocktail The Snowball. Advocaat and citrus flavours blend with white chocolate to create soft & creamy treats. They are festive and perfectly suited to Christmas.
I’ve had a lot of fun working on this mini series of cocktail inspired truffles. Half the joy has been dreaming up the list of cocktails to transform into chocolate form. In fact, I started off with a shortlist of ten well known and loved cocktails and whittled my way down to five. My aim was to select those cocktails that would offer up sufficiently different ingredients to each other and that I could see working well with chocolate. Yesterday I tackled Campari and still to headline in this series are truffles based on whiskey, coffee liqueur and gin (sigh). But before I get around to talking about these, I’d like to introduce my Snowball Truffles, featuring today’s star ingredient – Advocaat.
When I hit upon the idea of turning the 1970s cocktail party icon The Snowball into a truffle I knew there would be white chocolate involved and I knew I would be rolling each truffle in desiccated coconut. Those 2 elements were non-negotiable. My theory was that if I was going to use a retro ingredient and a retro cocktail as the inspiration for these truffles then I might as well go the whole hog and create a retro visual snowball effect to match.
Fortunately, the resulting Snowball Truffles do justice to these ingredients. With a splash of lemon and just a subtle hint of lime these little bites shine a new light on the humble Snowball.
That’s probably just as well since the Snowball, and Advocaat in general, are no longer as fashionable as they once were. Personally, I’ve always had a soft spot for both drinks. Perhaps because they come served with a maraschino cherry and I’ll do more or less anything for one of those scarlet beauties. But I know several people who cannot bear either drink. My husband falls into that category but even he has tried my Snowball Truffles and been more than happy to come back for more.
In case you’re not sure, Advocaat is a Dutch liqueur made from eggs, sugar, and brandy. It is amazingly rich, thick and creamy, with a taste not dis-similar to custard. It is also astonishingly yellow. Honestly, this liqueur is no wallflower. But all of those ingredients, tastes and textures do make advocaat an exceptional candidate for mixing with chocolate.
Talking of mixing advocaat, I’ve got a tiny twist on the snowball to share with you too. I’ve upgraded the lemonade to Prosecco to create a slightly shorter sparkling drink. It’s a little more potent than the original and slightly drier. If you like the classic Snowball, I think you’ll like my version.
Okay. So that’s Negroni Truffles and Snowball Truffles chalked up. Be sure to check back tomorrow for my next instalment.
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- 100 g/ 2/3 cup White chocolate - finely chopped
- 5 tsp Advocaat
- 3/4 tsp Lemon juice
- 1/4 tsp Lime juice
- 2 tbsp Desiccated coconut
Gently melt the chocolate over a Bain Marie (I don't recommend the microwave method as white chocolate can quickly seize)
Once melted stir until completely smooth
Stir in the Advocaat followed by the lemon and lime juice
Let cool, cover and transfer to the fridge to firm up for at least 4 hours
Sprinkle the coconut into a small shallow bowl
Take teaspoonfuls of the ganache and roll into balls. Gently roll the truffles in the coconut until fully coated. Wash & dry your hands after rolling a few truffles if your hands get too sticky to roll the remaining truffles well
Store in the fridge for up to 5 days. Bring the truffles out an hour before serving to bring them back to room temperature
Refrigerators operate at various temperatures. If your ganache is too firm to scoop and roll, simply leave the ganache at room temperature for 30-60 minutes until it has softened sufficiently to roll.
The classic Snowball cocktail get's a makeover.
- 30 ml/ 2 tbsp Advocaat
- 2 tsp Lime juice
- 60 ml/ 4 tbsp Prosecco (or other sparkling wine)
- 1 Slice lime
- 2 Maraschino cherries
Put the advocaat and lime juice into a cocktail shaker with 2 ice cubes. Shake vigorously for 20 seconds
Strain into a martini glass, champagne flute or coupe glass and top with Prosecco
Garnish with the slice of lime and cocktail cherries and serve immediately
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