White chocolate truffles have a smooth, silky and creamy texture and are quick and easy to make. They are just the thing when you want a treat to share with family or friends or to enjoy with a cup of coffee. Similar to chocolate dates and chocolate rum truffles they also make a great homemade gift for birthdays, Mother's Day or any other occasion. I have coated these truffles with grated coconut but you could use melted white chocolate, chopped nuts or any other coating of your choice. This recipe for white chocolate truffles will make around 14 truffles.
Ingredients
- 200g white chocolate - use a bar of white chocolate which is manufactured for the purpose of 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.
- 60ml 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.
- 25g butter - either salted or unsalted.
- 1 teaspoon vanilla extract or essence.
- About 4 to 5 tablespoons grated or desiccated coconut to coat the truffles.
How to make white chocolate truffles
Start by melting the chocolate. White chocolate burns very easily so you need to make sure that it is melted slowly over an indirect and gentle heat.
To melt the 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. If the chunks are large they can be cut into smaller pieces to reduce melting time.
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 touching 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 to eliminate any lumps. Don't try to rush this process as you may ruin the chocolate.
Alternatively the white chocolate can be melted in the microwave in short bursts at low power. Microwave for no more than 30 seconds at a time, stirring between each burst until completely melted.
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. 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 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. This may take around a couple of hours.
Liberally sprinkle grated or desiccated coconut onto a large plate.
Take a teaspoon of the mixture and form into a ball or other shape by hand and then roll in the coconut until all sides are covered. Repeat with the rest of the mixture.
Alternatively, the truffles can be shaped in a silicone mold. If you are using a mold, start by making a rough shape by hand, coat in coconut and then press into a mold. Repeat with the rest of the mixture.
Place in the fridge to chill and harden.
Tips
- 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.
- Store the truffles in the fridge where they can be kept for 4 to 5 days. Ideally remove from the fridge to reach room temperature before eating.
Other easy no bake recipes
White chocolate truffles
Ingredients
- 200 g white chocolate
- 60 ml cream
- 25 g butter
- 1 teaspoon vanilla extract
- 5 tablespoon grated coconut
Instructions
- To melt the 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.
- 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.
- Liberally sprinkle grated or desiccated coconut onto a large plate.
- Take a teaspoon of the mixture and form into a ball or other shape by hand and then roll in the coconut until all sides are covered. Repeat with the rest of the mixture.
- Place in the fridge to chill and harden.
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