White chocolate truffles served in a gift box

White chocolate truffles

  • 1
  • 2
  • 3
  • 4
  • 5
(0 ratings)

Prep: 40 mins Cook: 5 mins plus at least 5 hrs chilling

Easy

Makes 30 truffles (easily halved)

Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal122
  • fat9g
  • saturates5g
  • carbs10g
  • sugars10g
  • fibre0.1g
  • protein2g
  • salt0.05g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 300g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • 120ml double cream
  • 30g unsalted butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • ½ tsp rose water, 2 tsp vanilla paste, or 1-2 tbsp liqueur of your choice (brandy, Cointreau or hazelnut liqueur work well)

To decorate

  • 200g white chocolate, chopped
    White chocolate squares, stacked

    White chocolate

    why-t chok-lit

    To purists, this is not chocolate because it is made only from the fat or butter of the cacao…

  • finely chopped pistachios, desiccated coconut, cocoa, or sprinkles

Method

  1. 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. 

  2. 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. 

  3. 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. 

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?