February is one of my favorite months of the year. Despite the fact that it’s still pretty dark out there, and despite how cold it is, there are some silver linings (and some gorgeous gold-adorned truffles) to enjoy. One, of course, is Valentine’s Day… the other is my birthday. Happy birthday to me! I think chocolate is the perfect flavor of celebration for both of those occasions, so I went all-out on chocolate this month. I also made a traditional chocolate truffle, and if you’re a chocoholic like me, you might want to check out My Favorite Valentine’s Day Recipes.

Adding Koval Ginger Liqueur takes this chocolate coconut truffle recipe to a whole other level.  

So let’s move on to the main event. The recipe I’m sharing with you today is for some super flavorful white chocolate truffles with coconut, Koval ginger liqueur, and a crystallized ginger garnish. If you want to learn more about what an incredible spice ginger is, check out my Ginger: The Wonder Spice of the World article. It happens to make an awesome flavor pairing with white chocolate, too. By the way, Koval makes other liqueurs that I’ve been experimenting with!

Tips on Working with and Melting White Chocolate

Before you get started, let me just give you a couple quick tips for working with and melting white chocolate. First, be careful with your chocolate. Don’t walk away and don’t try to hurry things up. Chocolate burns easily (and faster than you know it), so be careful with the chocolate when you melt it! If your microwave is brand new or really strong, I would use bursts of less than 15 seconds. Use your best judgment, and don’t go crazy. You’ve got this!

Tips on How to Store and Freeze Chocolate Truffles

Like many other homemade foods, truffles are best when you eat them right away. But they also store relatively well. If you want to save some for later, you can pop them in the fridge or freezer. They’ll keep for about a week in the fridge and about 3 weeks in the freezer. 

It's best to freeze them on a parchment or wax paper-lined sheet pan making sure they don't touch. Once frozen, you can transfer them into a covered freezer-friendly container. Once frozen, it's okay if they touch!  Remove them about 30 minutes before you want to serve them. Remember to always label what you have frozen with the name of the item and the date! 

Yield: Makes approximately 14 truffles
Koval Ginger Liqueur White Chocolate Truffle Recipe with Coconut and Crystalized Ginger

Koval Ginger Liqueur White Chocolate Truffle Recipe with Coconut and Crystalized Ginger

These gingery white chocolate truffles are some of the easiest you’ll ever make: There’s no complicated coating. Just roll ‘em in coconut, and voila! Ready to eat… well, almost.


  • 9 ounces chopped white chocolate
  • ⅔ cup heavy cream
  • 4 tablespoons (2 ounces) butter, cut into pieces
  • 1 teaspoon Koval ginger liqueur
  • 1½ cups finely shredded coconut
  • Crystalized ginger, finely chopped


  1. Place the white chocolate in a heatproof bowl.
  2. Heat the cream in a small pot until it just starts to bubble on the side of the pan. Slowly pour the cream over the chocolate. Let the mixture sit for 2 minutes, then whisk until the chocolate is completely melted. If the chocolate has not completely melted, place the bowl in the microwave and heat in 15 second bursts, whisking afterward. White chocolate burns easily so be careful when placing it in a microwave.
  3. When the mixture is smooth, whisk in the butter and the ginger liqueur. Whisk until it becomes smooth again.
  4. Pour the mixture into an 8x8-inch baking pan. When cool, press a piece of plastic wrap on top of the mixture and refrigerate for at least 4 hours (or overnight).
  5. When you’re ready to form your truffles, remove the mixture from the refrigerator. Line a baking sheet with parchment or wax paper.
  6. Place the finely chopped coconut into a bowl and the chopped crystalized ginger into a separate bowl.
  7. Take a generous teaspoon of the white chocolate mixture and roll it in your hands to create a ball. You can use a small scoop to do this as well. Roll the ball in the coconut and place it back on the prepared pan. Top with finely chopped crystalized ginger.
  8. Continue with the remaining truffle mixture. Store the truffles in the refrigerator for up to one week. They can also be frozen for about 3 weeks. Enjoy!
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January 27, 2023 — Mary DiSomma