Best White Chocolate Truffles Recipes

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.

EASY WHITE CHOCOLATE OREO® TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

WHITE CHOCOLATE APRICOT AND COCONUT TRUFFLES

Steps:

• Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
• Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
• Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
• Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
• Repeat with remaining balls and chocolate mixture.
• Refrigerate for 15 minutes or until chocolate has set.

RICH WHITE CHOCOLATE CRANBERRY TRUFFLES

Steps:

• Pulse sandwich cookies in a food processor until ground; transfer to a bowl. Mix cream cheese into ground cookies.
• Combine 1/2 cup walnuts, cranberries, and coconut in food processor; pulse until ground and evenly combined. Stir mixture into cookie mixture. Roll mixture into balls, about 1 tablespoon each. Poke a toothpick into each ball and arrange on a baking sheet; freeze until solid, 1 to 2 hours.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes.
• Dip frozen balls in the melted chocolate. Arrange truffles in a baking sheet or insert toothpick into a piece of Styrofoam®. Sprinkle chopped walnuts over truffles.

WHITE CHOCOLATE-CHEESECAKE TRUFFLES

Steps:

• Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
• Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
• Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

4-INGREDIENT WHITE CHOCOLATE AVOCADO TRUFFLES

Steps:

• Add the confectioners' sugar and avocado to the bowl of a food processor. Set aside.
• Place a shallow bowl over a pot containing several inches of water, making sure the bottom of the bowl does not touch the water. Add the white chocolate to the bowl and turn the heat to medium low. Slowly melt the white chocolate, keeping a close eye on it. As soon as it starts melting, stir it continuously with a rubber spatula until it's smooth, 4 to 6 minutes. Don't rush through this step; white chocolate burns and breaks easily.
• Transfer the white chocolate to the bowl of the food processor. Process the ingredients, stopping once to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
• Scrape the avocado mixture into a wide shallow bowl and freeze until quite firm to the touch, 1 hour to 1 hour 30 minutes.
• Meanwhile, line a plate or small baking sheet with parchment paper. Sprinkle the cocoa powder on another plate.
• When the avocado mixture is firm, pull off small pieces of it, roll each piece between your palms into a ball that's about 3/4 inch wide (you don't want to make them too large, as they're very rich) and transfer the balls to the parchment paper-lined plate. The mixture will be a tiny bit sticky but shouldn't be unrollable. If it is unmanageably sticky, it needs to be frozen longer. Roll the truffles in the cocoa powder to thoroughly coat them all over. Store in an airtight container with a sheet of parchment paper between each layer for up to 1 week.

WHITE CHOCOLATE COCONUT TRUFFLES

Steps:

• In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
• Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
• Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
• In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
• In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
• Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.

COFFEE-SPICE WHITE CHOCOLATE TRUFFLES

Steps:

• Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
• Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
• Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.

WHITE CHOCOLATE PECAN TRUFFLES

Steps:

• In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the mixture to a bowl and chill it, covered, for 4 hours, or until it is firm. Form the mixture by teaspoons into balls and roll the balls in the remaining 1/2 cup pecans. Chill the truffles in a baking pan for 1 hour, or until they are firm. The truffles keep in an airtight container, covered and chilled.

WHITE CHOCOLATE FRUIT AND NUT TRUFFLES

Steps:

• In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
• Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
• When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
• Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
• When completely set, store covered for 3 to 4 days.
• Please note that standing time is not reflected in either the prep time or cooking time.

WHITE CHOCOLATE, MACADAMIA & COCONUT TRUFFLES

Steps:

• Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
• Cover and place in the fridge for 6 hours or until the mixture is firm.
• Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.

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.

WHITE CHOCOLATE LIMONCELLO TRUFFLES

Steps:

• Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
• Combine the cream, chocolate, and Limoncello together until well blended.
• Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
• Keep refrigerated.

EASY WHITE CHOCOLATE OREO TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor. Pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl. Beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls. Set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper.
• Refrigerate until white chocolate is set, about 30 minutes.
• Note: Do not use Double Stuf Oreos in this recipe!

WHITE CHOCOLATE LEMON TRUFFLES

Steps:

• Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
• Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
• When cream has stood 20 minutes, remove cover.
• Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
• Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
• Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
• Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
• Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
• When base is chilled, prepare coating.
• For Coating:.
• Meanwhile, melt the white chocolate add lemon oil (if wish).
• To make truffles:.
• If desired, have ready 1 inch petit four cases for finished truffles.
• Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
• Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
• Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

WHITE CHOCOLATE PASSION FRUIT TRUFFLES

Steps:

• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the passion fruit purée and stir to blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles, place 2 tablespoons of the tempered white chocolate in a paper pastry cone and snip off a tiny opening at the pointed end. Pipe the letter P on top of each truffle.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• VARIATION
• Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugars as soon as they are formed.

WHITE CHOCOLATE AND LEMON TRUFFLES

Steps:

• In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
• Add the lemon curd and mix.
• Add the cream and mix.
• Put in the freezer to chill for 2-3 hours.
• Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
• Put back in the freezer for 1 hour.
• After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
• Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
• Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
• Serve slightly chilled.

WHITE CHOCOLATE TRUFFLES

Steps:

• heat heavy cream in a saucepan, bring to a simmer.
• add butter, stir until melted.
• add chocolate and stir until melted and smooth.
• remove from heat and pour into a shallow bowl.
• cool, cover and refrigerate for 2 hours until firm.
• roll mixture into 1 inch balls, roll in nuts or coconut.
• chill until ready to serve.

WHITE CHOCOLATE COCONUT CITRUS TRUFFLES

Steps:

• Combine coconut cream, white chocolate & citrus rinds in a microwave safe bowl.
• Microwave uncovered on medium heat for 1 minute, stir.
• Repeat process until chocolate has melted and mixture is smooth.
• Cover & refrigerate for 4 hours or overnight.
• Roll rounded teaspoons of mixture into balls, roll in coconut flakes & refrigerate until firm.