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.
Don’t miss my wonderfully festive Christmas pudding chocolates.
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.
These advocaat truffles would go perfectly alongside a bombardino, which is a warm advocaat drink. They would also be well-placed alongside my twist on the snowball cocktail, which replaces the lemonade with ginger beer.
Have you taken a look at my collection of cocktail-themed truffles?
Personally, I’ve always had a soft spot for both advocaat and the Snowball cocktail. Perhaps because they come served with a maraschino cherry and I’ll do more or less anything for one of those scarlet beauties.
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.
More truffles to get tempted by
Have you made these snowball truffles? Please let me know if you enjoyed them by leaving a review.
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📖 Recipe
Snowball Truffles
Ingredients
For the Truffles
- 100 g/ ⅔ cup White chocolate – finely chopped
- 5 teaspoon Advocaat
- ¾ teaspoon Lemon juice
- ¼ teaspoon Lime juice
- 2 tablespoon Desiccated coconut
For the Cocktail
- 30 ml/ 2 tbsp Advocaat
- 2 teaspoon Lime juice
- 60 ml/ 4 tbsp Prosecco (or other sparkling wine)
Instructions
Make the Truffles
- 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
Make the Cocktail
- 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
Christina
Your snowball truffles are SO dang CUTE! I’ve never had advocaat before but your post makes me want to run out and buy it!!! I can’t wait to flip through your entire cocktail inspired truffles series because this one looks awesome! Great pictures by the way 🙂
Jane Saunders
Thanks so much Christina. It’s so great to hear that I’m tempting you. There’s another recipe coming up tonight 🙂