White Chocolate Truffles

Print Recipe

White Chocolate Truffles are buttery sweet with a festive, snowy look that combines elegance with an extra sweet treat!

Author: Donna Elick

Servings: truffles

Prep Time20

Cook Time5

Chill Time3

Total Time3 25

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.

Notes

Make-Ahead Tips: These can be made 2–3 days ahead. Keep chilled and decorate just before serving for the prettiest finish.

Storage: Store in an airtight container in the refrigerator for up to 2 weeks. White chocolate is softer than dark or milk, so keep truffles chilled until serving.

Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to a freezer-safe container. Store for up to 2 months. Thaw overnight in the refrigerator.

Nutrition