White Chocolate Truffles
This recipe for white chocolate truffles makes a very simple yet decadent dessert. While classic truffles are made with only three ingredients: melted chocolate, cream, and powdered sugar – here is my process of customizing the flavor by rolling in various toppings like coconut, chopped nuts, and beautiful freeze dried fruits.
OVERVIEW
- Skill Level: Beginner
- Technique Used: How to Make White Chocolate Ganache
White chocolate truffles are a rich, decadent sweet treat. The are so beautiful rolled in various toppings like coconut and freeze dried berries. You’ll love to use these as a customizable gift for Valentine’s Day, Mother’s Day, or as a special thank you gift.
A chocolate truffle is a French treat traditionally made with 3 simple ingredients: dark chocolate, cream, and cocoa powder. I’ve mixed up that classic recipe by making a white chocolate version. The process in this recipe involves making white chocolate ganache, chilling, and then rolling into balls. They couldn’t be easier!
Why you need to make these white chocolate truffles
- Creamy white chocolate truffles are rich and decadent. They are the perfect dessert for white chocolate lovers.
- This white chocolate truffles recipe couldn’t be easier. The simple steps include making ganache, chilling it, and then rolling to make the most silky-smooth truffles.
- These truffles make the perfect gift for sharing because they are customizable and so beautiful!
- Truffles are fancy enough for special occasions like Valentine’s Day and Mother’s Day while being easy enough for a weekday treat.
White Chocolate Truffle Ingredients
White Chocolate: White chocolate is made of sugar, milk, and cocoa butter. It is the main flavor and structure for the truffles. Because there are very few ingredients in this recipe, use the best quality white chocolate you can. You can use chopped white chocolate bars, chips, or chunks.
Heavy Cream: This liquid thins out the texture of the white chocolate making it pliable enough to roll into a ball.
Vanilla & Salt: While technically optional, both vanilla (extract or paste) and salt add additional flavor. Salt helps to balance the treat from becoming overly sweet and is highly recommended.
Powdered Sugar & other Toppings: Toppings further flavor the truffle while giving it a coating that is easier to handle.
Topping Ideas
Here are some ideas to flavor the truffles. After rolling into balls, roll the truffles in these toppings to create a customizable flavor that’s perfect for you and perfect for sharing!
- Powdered sugar
- Shredded sweetened coconut
- Freeze dried fruit like raspberries or strawberries (blitz in a food processor and then sift)
- Chopped nuts like pistachios or walnuts
- Dip or drizzle with melted dark or white chocolate
- Sprinkles
- Coarse sanding sugar
- Crushed cookies (like gingersnap or oreo truffles)
For a classic dark chocolate version, try my recipe for French Chocolate Truffles
How to make white chocolate truffles
Homemade white chocolate truffles are simple and easy to make. The process involves making white chocolate ganache, refrigerating it, and then rolling the mixture into balls. That’s it!
Make white chocolate ganache
Place the pieces of white chocolate in a microwave-safe bowl and heat the cream up to almost boiling. Pour the hot cream over the chocolate and let it sit for about 3 minutes.
Stir in small circles using a rubber spatula slowly moving outward. This process creates an emulsion between the fats and the liquid and results in a smooth and silky mixture.
If the chocolate is not completely melted, place the bowl in the microwave and heat at half power in 10 second increments. Stir in between heating until fully melted. It’s important to do this step very carefully. White chocolate can easily overheat and burn. If the mixture becomes thick instead of melted and thin then it’s too late and you need to start over. If this step intimidates you, you can try the double boiler method.
It usually takes me an additional 20 seconds total in the microwave to fully melt the ganache. Once fully melted, mix in the vanilla and salt.
If you are new to making ganache, read this detailed post >> How to Make White Chocolate Ganache
Chill the ganache
After you have a smooth truffle mixture, wrap it in plastic wrap and chill in the refrigerator until solid. This should take about 2 hours. It will still be scoopable after 2 hours but if the ganache is chilled too long and is difficult to scoop let it set at room temperature for a bit until you can scoop it.
Scoop into truffles
Use a small cookie scoop, melon baller, or a spoon to portion out truffles. Since truffles are so rich, I find that 1 tablespoon is the perfect size. I use my small cookie scoop for this.
I like to scoop all of the small balls before I go back and roll them all between my palms.
Roll into toppings
Once the balls have been smoothed, roll them into the toppings. Even if you don’t want to add extra flavor like nuts or coconut, you should at least roll them in powdered sugar. This will give you a classic white chocolate look and flavor while keeping them sticky-free!
How to Store
Refrigerator: Store the rolled truffles in the refrigerator in an airtight container for up to 1 week.
Freezer: Place the truffles in an airtight container with parchment paper in between the layers. Freeze for up to 3 months. Thaw in the refrigerator for a few hours or overnight.
FAQ
Why are they called truffles?
Classic chocolate truffles (made with dark chocolate) are the reason why they are called truffles. They are rolled in cocoa powder which makes them look like truffle mushrooms.
What kind of white chocolate should I use?
The chocolate is the star in truffle recipes therefore it’s important to use a high quality chocolate. Both Ghirardelli and Lindt brands are good quality while also being widely available. Do not use white chocolate flavored melting wafers.
MORE RECIPES FROM BAKER BETTIE!
If you loved this delicious white chocolate truffle recipe, you might like to try another white chocolate recipe!
White Chocolate Truffles
This recipe for white chocolate truffles makes a very simple yet decadent dessert. The process includes making white chocolate ganache, chilling it, and then rolling it. That's it!
Ingredients
- 600 grams (4 cups, 24 ounces) white chocolate, chips, chunks, or whole bars
- 156 grams (⅔ cup, 160 milliliters) heavy cream
- 1 teaspoon vanilla extract or paste
- large pinch salt
- powdered sugar, or other toppings like chopped nuts or shredded coconut
Instructions
PREP
- If using whole white chocolate bars, chop into small pieces using a cutting board and sharp knife. Place in a medium heatproof bowl and set aside.
- Measure out the rest of the ingredients.
Make the truffles
- Put the heavy cream (156 grams/ ⅔ cup) in a saucepan and place over medium heat. Allow cream to heat until simmering and almost boiling. Alternatively, heat the cream in the microwave.
- Pour the hot cream over the bowl of chopped white chocolate (600 grams/ 4 cups) and let stand for about 3 minutes.
- Starting in the center of the white chocolate/cream mixture, begin stirring in small circles. Continue going in one direction making bigger and bigger circles until you have a smooth ganache. If the white chocolate is not completely melted, place the bowl in the microwave and heat at half power in 10 second increments. Stir in between heating until fully melted.
- Stir in the vanilla (1 teaspoon) and salt (large pinch).
- Wrap the bowl with plastic wrap and place in the refrigerator until the ganache becomes solid, at least 2 hours.
- While the ganache solidifies, prepare the toppings.
- Scoop small amounts of ganache, about 1 tablespoon each. Roll the ganache between your palms until you have a smooth ball and then roll the truffle in powdered sugar (or other toppings).
- Store in the refrigerator in an airtight container for up to 1 week or in the freezer for up to 3 months.
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