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