White Chocolate Truffles

Total Time
25mins
Prep 15 mins
Cook 10 mins

my favorite white chocolate, coated with nuts or coconut. makes an elegant dessert and a lovely gift. prep time is for chopping the chocolate, cook time doesn't reflect the 2 hours for chilling.

Ingredients Nutrition

Directions

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

5 5

These are a very soft truffle, but excellent for a dipping center. I reduced cream by 2 T, and added a scant 1/4 t. peppermint oil. After rolling them out, I frozen them for a few minutes, then dipped in milk chocolate. It was a hit on the Christmas tray, but some people thought the peppermint was a little too strong. Will be doing this again!

3 5

Good basic recipe but whipping cream amount is too high that is why the truffles are too soft. The ratio of whipping cream to chocolate should be 1:4, so it should be 2 ounce of whipping cream not 5 ounces as stated in the recipe. I used 1 ounce cream, 1 ounce Irish Cream, vanilla and a pinch of nutmeg to make mine. You should also remove the cream from the heat before adding the chopped chocolate, white chocolate burns easily.

2 5

These truffles are way to soft, even after about a cup of confectioner's sugar is added, making them too sweet. If I make them again I would coat them with melted chocolate, so that they keep their shape.