Chocolate Truffles aren't the only game in town--you can also make delicious truffles with white chocolate! These silky-smooth White Chocolate Truffles are a great all-purpose recipe to have in your repertoire.
The best part about working with white chocolate is that it's such a neutral flavor. You can add the flavorings and mix-ins of your choice to create an endless variety of white chocolate truffles. They can be rolled in powdered sugar or cocoa powder, or dipped in dark or white chocolate to be more stable at room temperature.
While I normally recommend using the best chocolate you can find, when making truffles I prefer using white chocolate chips as opposed to chocolate bars. The stabilizers in the chips help the truffles to set up firmer and hold their shape.
- 6 ounces (about 1 cup) white chocolate chips (or chopped white chocolate)
- 5 tablespoons (2.5 oz) butter (diced)
- 3 tablespoons heavy cream
- Pinch salt
- 1/2 cup powdered sugar
- 1 pound white chocolate candy coating
- Optional: flavorings (1/2 tsp extracts or 1 tsp liqueurs)
1. Place the chocolate chips, cream, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, 1-2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
2. If you are using any flavorings or liqueurs, stir them in until well-mixed.
Place clingwrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
3. Use a teaspoon or a small candy scoop to form small 1” balls. Dust your hands with powdered sugar and roll the truffles between your palms to make them round. Place them on a waxed paper-lined baking sheet and refrigerate while you prepare the white candy coating.
4. Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
5. Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet. If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away, before the white chocolate sets. Repeat this process with the remaining truffles.
6. Refrigerate the tray briefly, for 10-15 minutes, until the white coating is set. For the best taste and texture, serve these truffles at room temperature. Store them in an airtight container in the refrigerator for up to two weeks.