Best White Chocolate Chip Truffles Recipes

WHITE CHOCOLATE TRUFFLES

Steps:

• Heat 1/2 cup cream in a medium saucepan over low heat until bubbles form around edges, 1 to 2 minutes; remove from heat. Add 11-ounce bag of chips and let sit 2 minutes; whisk until smooth. Whisk in cream cheese. Fold in cookie crumbs until combined. Transfer to a bowl and chill until firm, 2 hours or up to overnight.
• Line a rimmed baking sheet with parchment paper. Roll mixture into tablespoon-sized balls; transfer to baking sheet. Freeze until firm, 35 to 40 minutes.
• Microwave remaining 9 tablespoons cream and 3 cups chips in a microwave-safe bowl on high 1 minute. Whisk until smooth. Dip truffles in melted chocolate, tapping off excess, and place on a prepared baking sheet. Immediately place a holly sprinkle on top; let set.

WHITE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.
• Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
• Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
• Scoop out small portions of the mixture and shape into balls.
• Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).
• Place on a cookie tray lined with wax paper and let the chocolate set.
• When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

WHITE CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Place the white chocolate chips, butter, heavy cream, and salt in a medium microwave-safe bowl and microwave in 30-second intervals until melted, about 1 to 2 minutes. Because white chocolate is prone to overheating, it's a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
• If you are using any flavorings or liqueurs, stir them in until well mixed.
• Place plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
• Use a teaspoon or a small candy scoop to form small 1-inch balls.
• Dust your hands with confectioners' sugar and roll the truffles between your palms to make them round.
• Place the balls on a waxed or parchment paper-lined baking sheet and refrigerate while you prepare the white candy coating.
• Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
• Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet.
• If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away before the white chocolate sets.
• Repeat this process with the remaining truffles. Refrigerate the tray briefly, for 10 to 15 minutes, until the white coating is set.

NICHOLA'S CHOCOLATE CHIP COOKIE DOUGH TRUFFLES

Steps:

• Place brown sugar and butter in a bowl; beat with an electric mixer until creamy, 4 to 5 minutes. Mix in milk, vanilla, and salt. Add flour; mix thoroughly by hand. Fold 1 cup chocolate chips into the dough. Cover and refrigerate for about 1 hour.
• Scoop out tablespoonfuls of cookie dough and roll into round balls. Arrange them on a plate or baking sheet that will fit in the freezer. Freeze until hard, about 1 hour.
• Place 1 1/2 cup chocolate chips and white chocolate chips in separate microwave-safe bowls. Microwave until soft, about 30 seconds. Stir. Continue to microwave in 10-second intervals, stirring after each interval, until completely melted, 30 seconds to 1 minute.
• Dip cookie dough balls in melted chocolate. Drizzle white chocolate on top. Refrigerate until firm, about 30 minutes.

WHITE CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.

WHITE CHOCOLATE CHIP TRUFFLE RECIPE BY TASTY

Steps:

• In a medium pan, combine the white chocolate chips, vanilla, and heavy cream over low heat. Mix until smooth. Pour the mixture into a loaf pan. Allow to sit in the refrigerator for 20 minutes to cool.
• Pour the semisweet chocolate chips into the truffle mix and stir to combine evenly. Place in the refrigerator for 1 hour, or until the mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze the truffle mix if it begins to thaw). Keep the truffle balls in the refrigerator while you prepare the topping.
• Make the topping by melting the semisweet chocolate and white chocolate in separate bowls. Dip each truffle in the melted semisweet chocolate and allow to try. Drizzle the truffles with the melted white chocolate and refrigerate. Serve cold.
• Enjoy!

WHITE CHOCOLATE PISTACHIO TRUFFLES

Steps:

• Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
• Line a sheet pan with parchment paper and set aside.
• Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
• Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
• Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.

CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt chocolate chips and milk; stir until smooth. Stir in vanilla. Refrigerate, covered, 2 hours or until firm enough to roll. , Shape into 1-in. balls. Roll in coatings as desired.

WHITE COATED CHOCOLATE TRUFFLES

Steps:

• Combine whipping cream, and butter in a medium saucepan. Cook over medium heat, stirring constantly, just until mixture begins to boil. remove from heat, add chocolate chips , stirring until completely melted, continue stirring until mixture cools and thickens slightly. Stir in vanilla, Pour into a shallow glass dish. Cover and refrigerate until firm.
• To form Truffles. with spoon, scoop mixture, shape into 1 " balls, Place on waxed paper lined tray. Cover and refrigerate until firm.
• Prepare Whith Chocolate Coading. Dip truffles into coating and refrigerate.Serve well chilled. Store in thghtly covered container in refrigerator.
• White Chocolate Coating --- Combine 2 cups premier white chocolate chips with shortening, in a small microwave safe bowl. Microwave at HIGH for 1 minute or until chips are melted when stirred. Coating works best when between (85 and 90 degrees ) If coating goes below 85 degrees place bowl in a larger bowl containing warm water, stir coating until temperature reaces 85. Be carful not to get any water into coating mixture. Coat truffles in white chocolate put on waxed paper to dry. Place in refrigerator .

WHITE CHOCOLATE TRUFFLES

Steps:

• Combine chocolate and butter in a large heatproof bowl that fits snugly over a pot of barely simmering water (do not let the bowl touch the water). Stir constantly with a rubber spatula until the chocolate and butter are melted. The mixture will look grainy.
• Remove bowl from simmering water and thoroughly stir in cream one tablespoon at a time. The mixture will become increasingly grainy. As the last of the cream is added, however, it will become smooth. Press plastic wrap directly against top of mixture and refrigerate for an hour.
• Scrape mixture into bowl of an electric mixer. Beat on medium speed for 1 minute then add the liqueur in a slow, steady stream and continue beating until the mixture lightens in both color and texture, 15 to 30 seconds. Do not overbeat.
• Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No. 6). Pipe out 3/4-inch spheres onto a pan lined with parchment or wax paper. Refrigerate until firm, about a half hour. Roll each truffle between the palms of your hands to make it completely round. If the mixture gets too soft to roll, chill for a few minutes until firm. Roll in sifted cocoa powder. Store in the refrigerator up to one week.