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cut open white chocolate truffle on a clear glass plate with other truffles in the background

Easy White Chocolate Truffles

These smooth, creamy centred truffles are beautiful and easy to make.

Course Dessert
Cuisine American, Canadian, French
Keyword chocolate, truffles, white chocolate
Prep Time 4 hours
Servings 24 truffles

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

  1. In a small-medium glass bowl, measure the chocolate chips and butter. Set aside.

  2. 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.

  3. 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.)

  4. Line a cookie sheet with parchment paper. If using a melon baller, boil some water.

  5. 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.

  6. 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.

  7. 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.

  8. 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.

  9. Allow the truffles to set, either in the fridge or at cool room temperature.

  10. 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.

  11. 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.

  12. Store the finished truffles in the refrigerator until serving.