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White chocolate truffles are rich, creamy, and easier than they have any right to be. This easy recipe turns a few basic ingredients into silky ganache centers, rolled or dipped in whatever toppings you’re into. No candy thermometer, no stress, just seriously good truffles.
These white artisan chocolate truffles start with a creamy ganache that is a bit softer and higher in fat than our white chocolate ganache.
Here is Why This White Chocolate Truffle Recipe Works
No Special Equipment Required: No fancy tools: If you’ve got a bowl, heat source, and fridge, you’re good. Just as simple as our white chocolate bark.
Simple ingredients: Just a handful of pantry staples turn into something worthy of a gift box.
Customizable coatings: Roll in nuts, coconut, or whatever glittery sprinkles are calling your name.
Make-ahead friendly: These truffles store well, so you can prep them days in advance.
Recipe Tips
Chop chocolate finely: Smaller pieces melt faster and more evenly when combined with hot cream.
Let it sit before stirring: Cover the bowl after pouring in the hot cream to let the chocolate melt slowly and gently, white chocolate doesn’t handle high heat well.
Don’t rush the chill: Let the ganache thicken to peanut butter consistency.
Cold hands = neat truffles: If the mixture starts sticking, rinse your hands with cold water and dry well
Melt coating chocolate gently: Use short bursts in the microwave or a double boiler to avoid scorching
White Chocolate Bon Bons
These white chocolate truffles are the edible equivalent of wrapping yourself in a cashmere blanket. Craving more white chocolate desserts? Try our white hot chocolate, it’s the perfect sipping companion to these truffles.
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White Chocolate Ganache Truffles
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Ingredients
- 8 ounces white chocolate bar, finely chopped 227 grams
- ⅓ cup heavy cream, 76 grams
- 2 tablespoons salted butter
Coating/Decoration
- 6 ounces white chocolate, finely chopped
- ¾ cup chopped nuts, coconut shreds, sprinkles, or sanding sugar
Instructions
- Place the white chocolate in a bowl.
- Heat the cream and butter either in the microwave or on the stovetop until it is steaming hot and starts to bubble around the edges.
- Pour the cream over the white chocolate. Cover the bowl and let it sit for 5 to 10 minutes then stir until completely melted. If there are still a few chunks of chocolate, zap it in the microwave for 5 to 10 seconds then let it sit for a few minutes. Be careful not to overheat the chocolate, let it melt slowly.
- Cover the bowl and let it sit for 2 to 3 hours until the ganache thickens to the consistency of peanut butter. Pop it in the fridge if your kitchen is warm.
- With a small cookie scoop or tablespoon, measure out 1-½ tablespoons sized portions and shape into balls. Place them on parchment paper or waxed paper.
- Melt the additional white chocolate and dip the truffles, or roll them in your choice of toppings like chopped nuts, sprinkles, coconut, or sanding sugar. Mix and match however you like.
Notes
- If the ganache begins to melt or stick to your hands when you roll the balls, cool your hands under cold water and dry them thoroughly before continuing.
- When melting the additional white chocolate for coating, do so in short intervals, stirring between each, to avoid burning the chocolate. A double boiler method can also provide more control over the melting process.
- Store the truffles in an airtight container in the refrigerator for up to two weeks. For longer storage, they can be frozen for up to three months.
Variations
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- Fruit-Infused: Mix freeze-dried raspberry powder into the white ganache.
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- Liquor-Flavored: Add a splash of your favorite liqueur to the ganache.
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- Spiced Truffles: Incorporate a pinch of cinnamon or cardamom into the ganache.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
These look terrific! My husband is a huge fan of white chocolate and would definitely enjoy these.
Thanks Angie!