CakeChristmas
CakeChristmas
A few small, irregular chocolate truffle pavers covered in white coconut, a cut paver shows a dense black heart, no sphere or artificial snow.
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Snow & Ice / Fruit & confectionery

Truffle Squares with Coconut Snow

A recipe by CakeChristmas / Updated on 30 October 2026.

The ganache cools in plates and then cuts into small cake squares; the coconut clings to the faces without completely masking the chocolate heart visible at the cut.

24 pavers of 3 x 3 cm and about 1.5 to 2 cm high, 2 per person / Ganache emulsion, cooling and rolling

12Indicative portions
20 minPreparation
5 minBaking
3 h 30Rest & Cooling
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The ganache cools in plates and then cuts into small cake squares; the coconut clings to the faces without completely masking the chocolate heart visible at the cut.

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Original quantity: 12 servings.

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Preparation

  1. Chop the chocolate in a bowl. Simmer the cream and pour it three times over the chocolate, mixing in the center to obtain a smooth ganache.
  2. Stir in butter and warm ganache. Pour into a 12 x 18 cm paper-covered frame, smooth and cool for 3 hours.
  3. Unmould and then cut a grid of four by six cake squares of 3 cm side. Heat and wipe the knife between cuts. Their height remains about 1.5 to 2 cm; they are not geometric cubes.
  4. Gently roll each paver into the coconut, without pressing. Lay flat and cool for 30 minutes.
  5. Leave 10 minutes before serving; open a paver to reveal the chocolate if desired.

Preserve and Serve

5 days in the refrigerator in a closed box.

Baking tips for this recipe

  • Chop the chocolate into regular pieces to facilitate its melting on contact with the cream.
  • Mix in the center and gradually widen the gesture to obtain a smooth ganache, without unnecessarily incorporating air.
  • Respect the indicated rest and temperature of use: a warm, soft or cold ganache does not work in the same way.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

Keep the type of chocolate provided for the structure or ganache. Switching from dark chocolate to white chocolate changes the balance: the quantities do not transpose directly.

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