If you’re referring to white chocolate truffles or balls, they’re delightful treats made with white chocolate and cream, often coated with various toppings. Here’s a simple recipe to make white chocolate truffles:Ingredients:
- 8 oz (225g) white chocolate, finely chopped or in chips
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract (optional)
- Coating options: cocoa powder, powdered sugar, shredded coconut, crushed nuts, or sprinkles (optional)
Instructions:
- Place the chopped white chocolate or white chocolate chips in a heatproof bowl.
- In a small saucepan, heat the heavy cream over medium-low heat until it just begins to simmer. Be careful not to boil it.
- Pour the hot cream over the chopped white chocolate. Let it sit for a minute to soften the chocolate.
- Gently stir the mixture until the chocolate is completely melted and smooth. If needed, you can place the bowl over a pot of simmering water (double boiler) to melt the chocolate completely.
- Add vanilla extract if using and stir until incorporated.
- Cover the bowl with plastic wrap and refrigerate the mixture for about 2 hours or until it firms up and is easy to handle.
- Once the mixture is firm, use a spoon or a melon baller to scoop out small portions and roll them into balls with your hands. If the mixture is too soft, you can refrigerate it for a bit longer before shaping.
- Roll the formed balls in cocoa powder, powdered sugar, shredded coconut, crushed nuts, or sprinkles to coat them. You can get creative with the coatings or leave them plain.
- Place the finished truffles on a parchment-lined baking sheet and refrigerate until they firm up again, about 30 minutes.
These white chocolate truffles are a delightful treat and can be enjoyed as they are or used as elegant additions to dessert platters or as homemade gifts. Store them in an airtight container in the refrigerator for up to a week or freeze them for longer storage.
