White Chocolate Truffles Recipe

Easy white chocolate truffles recipe, made with simple ingredients. These rich and creamy homemade truffles can be modified with many flavors and toppings. There’s just something DECADENT about white chocolate truffles. They are smooth and creamy and so rich. From cakewhiz.com.

White Chocolate Truffles Recipe


Ingredients:

2 cups white chocolate chips (without problem ingredients)
¼ cup heavy cream or Condensed milk
1 teaspoon vanilla extract

Toppings/Decoration
2 cups white chocolate, melted (without problem ingredients)
1 cup of toppings (IC friendly chopped nuts, candies, sprinkles, powdered sugar, shredded coconut etc.), optional


Directions:

1. In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.

2. Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.

3. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.

4. Scoop out small portions of the mixture and shape into balls.

5. Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).

6. Place on a cookie tray lined with wax paper and let the chocolate set.

7. When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

*Store leftovers in a sealed container in the fridge for up to 3 days.



TIPS:

• Use disposable GLOVES when rolling truffles. This will help prevent the heat of your hands from melting the truffles.
• Use a small ice cream scoop to portion out EVEN-SIZED truffles.
• If the weather is hot, work in small batches and keep the rest of the mixture in the fridge while you roll the other truffles.
• Create an ASSEMBLY line to make it easier to roll your white chocolate truffle balls in different toppings.
• Please note that white chocolate truffles, made with condensed milk are much SWEETER than those made with heavy cream.
• You must CHILL the mixture in the fridge until it becomes firm or else it will be very difficult to roll into balls.
• The number of truffles you get from this recipe will depend on how big or small you like your truffles.
• This recipe can easily be doubled or tripled to make a bigger batch of homemade truffles.
• If your truffle mixture is too runny, you can add more white chocolate and reheat the mixture and then mix again.
• You can freeze white chocolate truffles by making sure to seal them properly in freezer bags and thaw your truffles in the refrigerator to prevent condensation from forming. If the temperature of the chocolate changes too quickly, the chocolate will bloom. This means that the color of the chocolate will change and spots may appear. The chocolate is still safe to eat, but not as pleasant. Personally, I NEVER freeze them because fresh truffles taste and look so much better.