White Chocolate Truffles
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These White Chocolate Truffles are a creamy, dreamy bite of luxury. Smooth ganache centers melt on your tongue, while festive coatings from snowy coconut to crushed peppermint sparkle make them a show-stopping holiday treat. With their buttery sweetness and melt-in-your-mouth texture, this white chocolate truffle recipe is a must for gifting, cookie trays, or anytime you want to treat yourself.
Table of Contents
WHY YOU’LL LOVE THIS WHITE CHOCOLATE TRUFFLE RECIPE
- Holiday Perfect: Coconut, peppermint, or sprinkles turn these into little snowballs.
- Sweet & Creamy: White chocolate lovers will swoon over their melt-in-your-mouth texture.
- Beautifully Versatile: Dress each white chocolate truffle up for gifting or keep them simple for snacking.
- Easy Yet Elegant: Just 2 ingredients plus toppings = impressive dessert.
- Teaching Recipe: Perfect for showing how cocoa butter behaves differently than dark chocolate.
White Chocolate Truffles
I’ll admit it: I’m the white chocolate lover in this house. While Chad and Munchkin lean toward the bold milk and dark chocolates, I’ll take the creamy, sweet side every time.
Crockpot candy, Oreo fudge, in chewy cookies, or drizzled over popcorn… there’s no shortage of ways I’ll find to make use of the buttery sweetness!
But there’s just something about rolling these little snowballs of white chocolate and coating them in peppermint or coconut that makes me feel like I’ve bottled the holidays into one bite.
It’s such a simple recipe to make, and it’s easy to scale for sharing or gifts. Not without tucking away a few first 😉 These are the truffles I hide in the fridge and sneak one by one when no one’s looking!
INGREDIENT NOTES
- White Chocolate: Brand really matters here! Always use a high-quality bar (I prefer Ghirardelli) over baking chips. White chocolate chips have stabilizers that prevent smooth melting.
- Heavy Cream: Don’t try to substitute milk or even half & half. You need the fat to create a stable emulsion.
- Toppings: White chocolate truffles pair beautifully with peppermint, coconut, or even a drizzle of dark chocolate for contrast.
VARIATIONS
Festive Peppermint: Roll in crushed peppermint candies for a holiday party favorite.
Snowball Truffles: Coat in shredded coconut.
Pistachio Crunch: Roll in finely chopped pistachios for a nutty crunch and a pop of color.
Flavor Boost: Sneak a little extract (vanilla, orange, maple) or a teaspoon of rum into the cream
Almond Joy Twist: Add a whole almond in the center before rolling, then coat with coconut.
Two-Tone: Dip or drizzle white truffles in dark chocolate for a striking contrast.
Fruity Flair: Grind up freeze-dried raspberries, then roll the truffles in the powder.
SERVING SUGGESTIONS
- Fresh Fruit: Tart berries or bright citrus cut through the richness of white chocolate.
- Hot Beverage: Sip on a warm mug of hot chocolate or spiced apple cider.
- Boozy Eggnog: Whip up a batch of homemade coquito, a spiced Puerto Rican eggnog with rum!
- Wine Pairing: Sparkling and dessert wines are light enough to go with the sweet white chocolate.
WHITE CHOCOLATE TRUFFLE FAQ
You should be able to without issue. Be sure to use the full-fat kind from a can and know that there might be a slight coconut flavor in your truffles… perfect if you coat them in coconut too!
Chilling ganache will help it set and firm up so you can scoop it into truffles. Allow it to cool to room temperature before placing it in the refrigerator for a few hours.
White chocolate ganache stays softer than milk or dark chocolate, so if it hasn’t thickened, it likely just needs more time.
Yes! It’s easy to scale up for larger batches, which I usually make for holiday gifts and treat bags. To ensure even melting and that the ganache sets up properly, I wouldn’t do more than a double batch per bowl.
More than that, and it’s better to have a second bowl going (with a helper!) or make several batches in a row instead of all at the same time.
Maybe, but it’s not advisable. You want the truffles to stay soft and chewable, and rapid temperature changes can cause chocolate bloom, which is when fat or sugar crystals rise to the surface.
This can cause the texture to become greasy or chalky. Best to be patient and let them chill slowly!
White chocolate truffles are the most challenging of all truffles… and the most rewarding when you get them right! Unlike dark and milk chocolate, white chocolate doesn’t contain cocoa solids, only cocoa butter, sugar, and milk. That means:
- Higher Fat, Lower Structure: White chocolate has a higher fat content and melts softer, so it needs a higher ratio of chocolate to cream (1:3). This ensures the ganache firms up enough to roll.
- Gentle Heat Matters: White chocolate scorches more easily than dark, so the cream should only simmer, never boil.
- Crystallization: The long chill time lets cocoa butter crystals stabilize, creating a firm but creamy bite.
- Flavor Balance: Since white chocolate is naturally very sweet, toppings like peppermint or nuts add balance and texture.
This is exactly why I love teaching this recipe for white chocolate truffles.
Students can see how chocolate ratios change based on cocoa content and learn how chemistry controls the texture of their finished truffle. It’s food science you can eat!
DONNA’S PRO TIPS
- Chill longer: White chocolate truffles are extra soft, so don’t rush the chill time.
- Use a scoop: A small cookie scoop keeps truffles uniform.
- Keep it cool: If your kitchen runs warm, chill your hands or wear gloves while rolling.
- Contrast flavors: Pair the sweetness with something crunchy, nutty, or minty for balance.
TOOLS NEEDED
- Cutting Board and Sharp Knife: Finely chopped chocolate melts smoother and faster.
- Heat-Safe Bowl: Add the chocolate here and pour the cream over the top to melt.
- Small Saucepan: For heating the cream.
- Spatula: To mix the chocolate and cream into a smooth mixture.
- Small Cookie Scoop: Easy, mess-free, and guarantees each white chocolate truffle is the same size.
- Parchment-Lined Baking Sheet: For the truffles to help them set.
Enjoy!
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White Chocolate Truffles
Ingredients
- 12 ounces high-quality white chocolate bar, I like Ghirardelli; chop finely
- 4 ounces heavy whipping cream
Toppings of choice:
- Crushed peppermint candies
- Finely chopped nuts
- Sweetened shredded coconut
- Melted chocolate, for dipping and drizzling
- Sprinkles or sanding sugar, holiday ready!
Instructions
- Chop the Chocolate: Finely chop the white chocolate bar into very small pieces and place in a heat-safe bowl. White chocolate is softer than dark or milk, so uniform pieces help it melt evenly.
- Heat the Cream: In a small saucepan, warm the cream over medium heat until it reaches a gentle simmer — tiny bubbles around the edges but no boiling.
- Make the Ganache: Immediately pour the hot cream over the chopped chocolate. Let sit undisturbed for 2 minutes, then stir slowly with a spatula until the mixture is smooth and glossy. If bits of chocolate remain, place the bowl over a saucepan of gently simmering water (double-boiler style) and stir until fully melted.
- Chill the Ganache: Cover the bowl with plastic wrap and refrigerate for 2 1/2 to 3 hours, or until firm enough to scoop. White chocolate ganache stays softer, so give it plenty of chill time.
- Scoop the Truffles: Use a small cookie scoop or spoon to portion out tablespoon-sized mounds onto a parchment-lined baking sheet. Chill again for 20 minutes to firm.
- Roll into Balls: With clean, cool hands, roll each mound into a smooth ball. If they soften, return them to the fridge briefly before finishing.
- Decorate: Roll in shredded coconut, crushed peppermint, sprinkles, or dip in melted chocolate for a crisp shell. Let set before serving.
- Serve or Store: Store as directed below and enjoy chilled for best texture.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2025
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