White chocolate truffles, ultra-creamy and easy to make with just a few ingredients. Soft, smooth, and perfect for holiday gift boxes or a sweet treat at home.
White chocolate truffles are the creamy, delicate version of my classic chocolate truffle, made with a simple white chocolate ganache that melts in the mouth.
They’re easy to shape, perfect for dipping, and ideal for holiday boxes or small edible gifts. A soft base you can flavor or coat any way you like.
Why you'll love this recipe
- Ultra creamy thanks to a simple white chocolate ganache that melts easily.
- Only a few ingredients and quick to prepare for holiday treats or gifting.
- Endless variations with coatings, flavors, and decorations to match any occasion.
Ingredients you need
- White chocolate: Use good-quality baking white chocolate (high cocoa butter) for the best flavor and smooth texture.
- Heavy cream: Full-fat cream (30%) helps the ganache set soft and creamy.
- Butter: Optional, but adds extra richness.
- Vanilla + salt: Boosts the flavor and balances the sweetness.
- Coating chocolate: Melted white chocolate or candy melts for a clean, crunchy shell.
- Decoration: Coconut, chopped nuts, sugar pearls, crushed peppermints, or a touch of fleur de sel.
Tips for this recipe
- Use quality chocolate: White chocolate burns easily and melts unevenly, so good baking chocolate makes a huge difference.
- Chop the chocolate finely: Smaller pieces melt faster and give you a smooth ganache.
- Heat gently: Warm the cream until hot—not boiling—to keep the ganache silky.
- Chill long enough: Let the ganache firm up fully before shaping to avoid sticky truffles.
- Work quickly: Roll the truffles with cold hands and chill again before dipping for a clean, glossy coating.
How to MakeWhite Chocolate Truffles
Chop the white chocolate and place it in a bowl with the heavy cream, butter, vanilla, and salt.
Melt gently over a double boiler, stirring until smooth. Cover and chill for about 2 hours until firm.
Scoop and roll the chilled ganache into small balls, then chill again for 15–20 minutes to firm up before coating.
Melt (and temper if possible) the white chocolate. Dip each truffle using a toothpick, shake off the excess, and place on parchment paper.
Let set completely before adding a drizzle of melted dark chocolate.
Recipe Variations
- Biscoff Truffles: Mix a spoonful of Biscoff spread into the ganache or coat the truffles in crushed Biscoff cookies.
- Oreo Truffles: Fold in finely crushed Oreos for a cookies-and-cream version (link to your Oreo balls).
- Citrus Twist: Add lemon or orange zest to the ganache for a bright, fruity flavor.
- Nutty Truffles: Mix in finely chopped toasted almonds, pistachios, or hazelnuts.
- Coffee Truffles: Add a bit of espresso powder for a subtle coffee note that pairs well with white chocolate.
Recipe Questions
What’s the best white chocolate for truffles?
Use high-quality white chocolate with a high cocoa-butter content. Avoid standard chips, which can contain stabilizers.
Why is my ganache too soft?
The ganache needs enough chilling time. If it’s still soft, refrigerate longer or add a little more melted white chocolate.
How do I melt white chocolate without burning it?
Melt slowly in a double boiler or microwave in short bursts, stirring often. White chocolate overheats very quickly.
Can I add flavor to white chocolate truffles?
Yes — vanilla, citrus zest, almond extract, espresso powder, or freeze-dried fruit all work well.
How long do homemade truffles keep?
Store them in an airtight container in the fridge for 5–7 days. They can also be frozen for up to a month.
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I hope you’ll love this recipe! Rate it ★★★★★ and leave a quick comment — it always helps. Happy baking!
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White Chocolate Truffles
- Total Time: 20 minutes
- Yield: 15 truffles
Description
Creamy white chocolate truffles made with a smooth ganache and a crisp white chocolate shell — a simple, elegant treat for holidays and special occasions. (makes 15 truffles)
Ingredients
- 340 g (3 cups) white chocolate couverture
- 60 ml (¼ cup) heavy cream
- 20 g (1 ½ tbsp) unsalted butter
- 1 tsp vanilla extract
- 1 pinch sea salt
- 200 g (1 ¼ cups) white chocolate chips (for coating)
Instructions
- Place the finely chopped white chocolate in a medium bowl.
- Add heavy cream, butter, vanilla, and salt.
- Melt slowly in a double boiler, stirring until smooth and slightly thick.
- Cover and chill for 2 hours.
- Scoop and roll small balls, chill 15–20 min, then roll again to smooth.
- Chill the truffles for 1 hour (or 10 min in the freezer).
- Melt the white chocolate for coating and pour into a small deep bowl.
- Dip each truffle using a toothpick, shake off the excess, and place on parchment paper to set.
- (Optional) Drizzle melted dark chocolate on top and let cool completely.
Notes
Storage: Keep in an airtight container in the fridge for 5–7 days or freeze up to 1 month.
Tips:
- Use a scale for precise ratios — white chocolate is sensitive.
- Chop the chocolate very finely for a smooth melt.
- Chill the ganache properly to avoid sticky shaping.
- Keep hands very cold when rolling.
- For a shiny shell, melt the coating chocolate gently (avoid overheating).
- Prep Time: 20 minutes
- Category: truffes, chocolate, candy
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 211
- Sugar: 21.3 g
- Sodium: 188.2 mg
- Fat: 13.4 g
- Carbohydrates: 21.4 g
- Protein: 2.2 g
- Cholesterol: 12.7 mg
Sandi
I really want to try making these. How much butter goes into the mix? Butter is missing from the ingredients list. Thank you in advance.
Fadela
Hi, oops I missed it sorry, you need about 20 g of butter (about 1 1/2 tbsp) Thanks 😉