Hey guys, today is the day for my easy white chocolate truffle recipe – Which I think is perfect for just about any day, but Valentines Day being a couple of weeks away is the perfect inspiration to make it happen in my kitchen now.
White chocolate is one of those things that you probably either love or hate. I personally love it– when it’s paired with something to contrast its sweetness, like a cup of tea or hot coffee, or a dark chocolate shell coating it. It’s buttery, smooth and sweet, and in small quantities paired with the right contrast of flavour– it’s just incredible.
This white chocolate truffle recipe is everything I love with a hot cup of coffee. The hard chocolate shell encases the most creamy, buttery, white chocolate filling… and best of all, it’s really not hard to make at all.
Where did I learn how to make truffles?
When I was growing up, my family made its livelihood off of handmade chocolate confections. So, I grew up making truffles! I was one of those kids that took to all of the kitchen things, so I was an eager learner, and necessity gave me lots of practice.
Ways to serve these truffles
Make these delicious white chocolate truffles as a gift, for a holiday gathering, or bring them to a party… to be honest, anything you would do with these (including– but not limited to– making them for yourself) is pretty much going to be a hit. Truffles are a welcome addition anywhere. Can you think of an occasion where they would not be welcome? I pretty much can’t. Unless the person you gift them to despises white chocolate. Then I guess… Be wise. You know your friends. 😉
Here are a few ideas, though. Make these truffles for:
- Valentine’s Day
- Easter
- Mother’s Day
- Father’s Day
- Birthdays
- Thanksgiving
- Christmas
…And all of the other holidays, too. I mean, why not; right??
Where’s this recipe??
Scroll down! Just below this picture:
Easy White Chocolate Truffles
These smooth, creamy centred truffles are beautiful and easy to make.
Ingredients
- 1-1/2 cups white chocolate chips preferably made with real cocoa butter
- 1-1/2 Tbsp butter
- 1/2 cup whipping cream
- 2-1/2 cups white chocolate melting wafers
- 2 cups milk chocolate melting wafers optional
- pink sprinkles optional
Instructions
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In a small-medium glass bowl, measure the chocolate chips and butter. Set aside.
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In a small, heavy bottomed saucepan, bring the whipping cream just to a boil. Remove from heat immediately, and pour over the chocolate chips and butter.
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Allow the mixture to rest for a moment, and then whisk until the chocolate and butter are melted and you have a thick, smooth chocolate mixture. Cover, and refrigerate at least 2 hours or until set. (Do not overmix.)
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Line a cookie sheet with parchment paper. If using a melon baller, boil some water.
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Using a small ice cream scoop (or a melon baller dipped in hot water and then thoroughly dried), scoop the truffles out of the bowl until you have evenly sized balls (they will be rough shapes) onto parchment paper. If you have used a melon baller, you will have to re-heat the utensil every 1-2 truffles, drying it thoroughly before it comes into contact with the chocolate every time. Set the pan of roughly shaped truffles in the refrigerator until firm, at least 20 minutes.
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Using your fingertips (and being careful not to handle them too much), gently shape the truffles into smoother ball shapes. Return to the fridge while you melt the coating chocolate.
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In a small heat proof bowl over a double boiler, or in the microwave for 30 second bursts (stirring well between each), melt the white chocolate wafers. Once the chocolate is melted, remove from the heat and allow to sit until the bowl feels just slightly warm.
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Set the truffles onto a fork, dip the fork into the chocolate, and then spoon more chocolate on top to cover them. Use a butter knife to scrape the coated truffles off of the fork onto a parchment lined baking sheet. Repeat until all of the truffles are coated.*
*Save some of them to be coated in milk chocolate, if desired. You can melt this chocolate the same way, and dip the truffles the same way as well.
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Allow the truffles to set, either in the fridge or at cool room temperature.
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Using a sharp knife, trim the edges of the truffles so that they look more clean, with no trails of chocolate attached to the edges.
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Re-melt some of the leftover white chocolate and spoon it into a 12" piping bag. Snip off the tip with a pair of scissors, and drizzle the melted chocolate over the truffles, decorating with sprinkles if desired. Allow to set.
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Store the finished truffles in the refrigerator until serving.
White Chocolate Truffle Tips
My truffles are too soft/The ganache is too runny
- It could honestly be the brand of white chocolate chips you are using. Anything with real cocoa butter is definitely going to be best!
- It could also be that your ganache has separated. This means that the fat and water portions in your ganache are not blending well, and the ganache will take on a more grainy, runny texture. If this has happened, your finished truffles will be quite soft, the texture will not be as smooth, and you may have a difficult time getting them to keep their shape.If this is the problem, for dark chocolate you can fix it be re-heating your ganache to 95-100 degrees F, and then whisking it like the dickens until it comes together again in a thick, smooth mixture. I have never had to do it with white chocolate, but it’s worth a shot to try!
In the event that doesn’t work, you can then add a small amount (1-2 tsp) of room temperature milk (not cream), a little at a time, to the ganache while again… whisking like crazy. If the ganache comes back together before you’ve added all your milk, stop adding liquid; the lesser amount added the better. In a pinch, you could also add some graham cracker crumbs to the ganache to add a little stiffness and body, although – this will give you a textured ganache instead of a smooth one.
Should the truffles be hard?
Firm enough to shape, but white chocolate truffles are usually pretty soft, even after they’ve been refrigerated. Try working with your fingertips only to prevent contact with the warmth of your hands. Keep the truffles in the fridge until they are ready to be coated in chocolate.
Can I roll white chocolate truffles in nuts or sprinkles?
You could, but this recipe is a very soft filling, so I would recommend sticking with the hard chocolate shell, to give the truffles a little texture if they are out of the fridge for any length of time.
How long will my truffles last?
Due to the sugar content in the chocolate, in the fridge they will keep for several months. At room temperature, I would not expect them to last more than a week, however.
How should I store truffles to keep them from spoiling?
As mentioned above, absolutely keep them in the fridge! The cream needs it, and honestly – cold truffles are my favourite anyway, so make a little room for them in there and sneak one for yourself to have with a cup of coffee every once in a while.
Can I use 18% or Half and Half cream instead?
No, unfortunately you need to stick with the full-fat stuff if you want your truffles to turn out. The high fat content is what makes them able to hold their shape.
Used in this post:
- White chocolate chips
- Whipping cream
- Butter
- White chocolate coating wafers
- Milk chocolate coating wafers
- Pink sprinkles
- Glass bowl
- Mini ice cream scoop
- Parchment paper
- Cookie sheet
- Sharp knife
- 12″ piping bags
Do you have any other truffle recipes?
Ooooh yes, but so far these are the ones on the blog:
I have several other ideas percolating in the back of my mind, but if you have any requests, please drop a note in the comments: I’d love to know what you want to see!
As always, thanks for dropping in! It’s because of you that I do what I do. <3
–Naomi
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