Make these decadent White Chocolate Truffles with just 4 simple ingredients. This treat does not disappoint and tastes delicious.
Each bite of White Chocolate Truffles is smooth and creamy. It’s hard to believe this recipe only calls for 4 ingredients and one of them is sprinkles! They taste so decadent and also make a great gift.
Make this today for a great no bake dessert recipe. You might also love Sugar Cookie Truffle Recipe, Lemon Truffles and Strawberry Truffles.
If you love white chocolate, also try White Chocolate Fondue.
Table of contents
Why We Love This Recipe
- Only 4 ingredients. It does not get any easier than this!
- Rich and delicious. The flavor can’t be beat.
- Easy instructions. Anyone can make these heavenly truffles.
Ingredients
- White chocolate baking bars. These melt really smoothly.
- Heavy whipping cream. Make sure it is cold.
- Butter. Real butter is best.
- White sprinkles. This is optional but so pretty!
Find the entire ingredients for this recipe at the bottom of the page.
Variations
- Chocolate -Substitute milk chocolate or dark chocolate for the white chocolate. We love trying new ways to make truffles.
- Nuts- Finely chopped nuts such as pecans or walnuts to sprinkle on top. It looks pretty and tastes amazing.
- Coconut- Sometimes I will sprinkle shredded coconut on the truffles, and it is so yummy.
How to Make White Chocolate Truffles
First, you need a small saucepan. Add the heavy whipping cream and simmer. Keep stirring this constantly until it starts to bubble in the pan.
Second, add the butter.
Next, it’s time for the chocolate. Place 8 oz of the white chocolate in the pan and stir until it is completely melted.
Once this mixture is melted and combined, remove from the heat and pour into a small glass bowl. This will need to cool completely so place in the fridge until firm. In about 2 hours, the mixture should be cooled and ready to use.
Finally, take the bowl from the refrigerator and shape it into 1″ balls. We use a cookie scoop and it makes this process so quick and easy. Plus, each truffle is the same size and they all look uniform.
Put each ball on parchment paper and put in the freezer for 30 minutes. I normally use a baking sheet because it is easy to put in the freezer and keeps the truffles intact.
Take the remaining 8 ounces of white baking chocolate and place it in a small microwave-safe bowl. Put in the microwave for 2 minutes to melt this. Make sure to stir every 30 seconds until completely melted.
Keep a close eye on this and make sure to do the 30-second intervals so it does not burn.
Now that the chocolate is melted, dip each truffle into it and place it on the wax paper. Top with the sprinkles and place back in the refrigerator to harden.
It is that easy!
Storage
Put the truffles inside an airtight container in the refrigerator. If you are making these for a party or holiday, this is a great recipe that you can do ahead of time. Just keep in the fridge until ready to use.
FAQs
Yes, you can. Just make sure to use freezer bags or containers to store them in. I also suggest placing waxed paper in between the layers of truffles.
If stored properly, truffles can be frozen for up to 6 months.
Also, make sure to thaw the truffles in the fridge to help prevent condensation from forming. Keep the truffles covered until ready to eat and serve at room temperature.
The full fat heavy cream is needed in this recipe. It helps hold the truffles together.
Yes, the cream in the truffles requires refrigeration. The truffles are very soft and need to be refrigerated.
Feel free to sprinkle chopped pecans or walnuts on the truffles.
More Easy Desserts to Try
- Carrot Cake Truffles
- Red Velvet Cake Balls Recipe
- Oreo Truffles
- Divinity Candy
- Cream Puffs Recipe
- Christmas Truffles Recipe
Make this easy white chocolate truffle recipe for the perfect dessert. Once you do, please leave a comment.
White Chocolate Truffles
Ingredients
- 16 oz white chocolate baking bars divided
- 1/3 cup heavy whipping cream plus 2 tablespoons
- 1 tablespoon butter
- white sprinkles optional
Instructions
- In a small saucepan add heavy whipping cream and simmer, stirring constantly, just until it begins to bubble in the pan.
- Stir in butter.
- Add 8 ounces white chocolate and stir, over heat until completely melted. Remove from heat and pour into a small glass bowl. Let cool completely and refrigerate until firm, about 2 hours.
- Remove from refrigerator and shape into 1″ balls. Place on wax paper and pop into the freezer for 30 minutes.
- Heat the remaining 8 ounces of white baking chocolate in a small bowl and microwave for 2 minutes, stirring every 30 seconds until completely melted.
- Dip truffles into melted chocolate and place onto wax paper. Sprinkle with white sprinkles. Let set in the refrigerator to harden.
