These rich, creamy white chocolate truffles are a perfect homemade treat or food gift idea for Christmas and other special occasions. They have a smooth, silky texture and are easy to make. Whether you are making them as a festive treat or an edible gift these white chocolate balls are guaranteed to go down well.
Why you'll love these truffles
- This easy Christmas truffle recipe uses only a few simple ingredients.
- They are a perfect party treat.
- You can prepare them in advance.
- They are great for gifting for Christmas, birthdays, Mother's Day or Valentine's Day. Pop in a gift box to add the finishing touch to your homemade gift.
If you are looking for other ideas for home food gifts or confectionary you may also like to try some chocolate banana truffles which are made without cream, these indulgent chocolate coated dates filled with crystallised ginger, this creamy vanilla and walnut fudge, vegan chocolate rum truffles or rum and raisin fudge.
This recipe for white chocolate truffles will make around 14 truffles.
Truffle ingredients
See the recipe card below for detailed list of ingredients and full instructions.
- White chocolate - use a bar of white chocolate which is suitable for melting. Some white chocolate chips have a higher melting point and while they can be used for cookies where you want the chips to keep their shape while being baked they are not suitable for use in this recipe.
- Cream - use cream with a minimum fat content of 35% - commonly known as double cream or whipping cream in the UK or heavy cream in the US.
- Butter - either salted or unsalted.
- Vanilla extract - or essence.
- Icing sugar - to coat the truffles
Prepare the white chocolate ganache
Break the white chocolate into pieces.
Melt (see instructions below).
Measure the cream and butter into a small saucepan and heat gently until the butter has melted. Remove from the heat and leave to cool slightly for a couple of minutes or so. Time doing this to coincide with the chocolate being melted and ready to use.
Stir the vanilla extract into the melted white chocolate and then add the cream/butter mixture and mix.
Leave to cool to room temperature and then place in the fridge until the mixture is firm enough to form into shapes. This may take around a couple of hours.
Shape and coat the truffles
Take a teaspoon of the mixture and form into a ball by hand and then coat with icing sugar. Repeat with the rest of the mixture.
Alternatively, the truffles can be shaped in a silicone mold. If you are using a mold, dust with icing sugar, make a rough shape by hand and then press into the mold. Repeat with the rest of the mixture.
Flavour variations for truffles
- Add a few drops of Tía María or rum to the ganache for a boozy flavour.
- Finely chop some nuts such as hazelnuts or almonds and add to the truffle mixture.
- Add a few drops of orange or lemon juice plus finely chopped zest for a citrussy flavour.
- Mix puréed strawberries or raspberries to the melted truffle mixture.
Coatings for truffles
- Roll the truffles in icing sugar to resemble snowballs.
- Coat with desiccated or grated coconut for another snowball effect.
- Cover with melted white, milk or dark chocolate. Use a cocktail stick to dip in the melted chocolate and leave to set.
- Roll in chopped nuts such as hazelnuts, pistachios or almonds.
Make ahead and storage instructions
- These truffles can be made in advance and stored in the fridge.
- They will keep in the fridge for about 4 to 5 days. Remove from the fridge to reach room temperature before eating.
Tips for making white chocolate truffles
- Melt the white chocolate slowly over an indirect heat. If the chocolate gets too hot it may burn and harden.
- When melting the chocolate be careful not to get any water or steam on the chocolate as this is likely to affect its qualities and may make the chocolate lumpy instead of smooth or it may not completely melt.
- If the white chocolate is melted and ready to use before the butter/cream mixture is ready, the bowl of white chocolate can be left sitting over the pan of hot water for a short time.
- If the white chocolate starts to set before you have used it it can be placed over the hot water to remelt it.
Other recipes for food gifts
- Chocolate and banana truffles (no bake)1 Hours 30 Minutes
- Chocolate dates with crystallised ginger1 Hours 5 Minutes
- Chocolate salami2 Hours 45 Minutes
- Rum and raisin fudge1 Hours
White chocolate truffles
Ingredients
- 200 g white chocolate
- 60 ml cream
- 25 g butter
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar
Instructions
- Melt the white chocolate:Using the double boiler method - you will need a heatproof bowl for the chocolate and a pan which is the correct size to support the bowl above the level of the water.Break the bar of white chocolate into chunks and place in a bowl.Add about 2cm water to the pan. Place the bowl of chocolate over the pan so that it sits in the top of the pan without touting the water. Heat the water until it starts to simmer and then lower the heat. The steam from the water will be enough to slowly melt the white chocolate without overheating and burning it. Make sure that no water or steam comes into contact with the chocolate as this may make it lumpy. Stir regularly. Using a microwave - use the appropriate melt setting on your microwave, or, at half power in bursts of no more than 30 seconds..
- Measure the cream and butter into a small saucepan and heat gently until the butter has melted, stirring occasionally. Don't heat it too fiercely and avoid the mixture bubbling. Time doing this to coincide with the chocolate being melted. Leave to cool slightly for a couple of minutes or so.
- Stir the vanilla extract into the melted chocolate and then add the cream/butter mixture. Stir well until the ingredients are evenly combined.
- Leave to cool to room temperature and then place in the fridge until the mixture is firm enough to form into shapes.
- Take a teaspoon of the mixture and form into a ball or other shape by hand and coat with icing sugar. Repeat with the rest of the mixture.
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