Ingredients for White Chocolate Truffles
- 1 cup heavy cream
- 4 tablespoons (1/2 stick) unsalted butter
- 12 ounces finely chopped white chocolate
- 1/2 cup shredded coconut, for rolling
- 1/2 cup finely chopped nuts (almonds, pecans, pistachios), for rolling
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How to Make White Chocolate Truffles
- Heat 1 cup heavy cream in a medium saucepan over medium heat. Bring to a gentle simmer.
- Remove from heat and stir in 4 tablespoons (1/2 stick) unsalted butter until completely melted and smooth.
- Add 12 ounces finely chopped white chocolate to the cream mixture. Stir gently and continuously until the chocolate is fully melted and the mixture is smooth and glossy.
- Pour the mixture into a shallow, wide dish (like a pie plate or baking dish).
- Cover the dish with plastic wrap, pressing it directly onto the surface of the chocolate to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to roll.
- Once firm, use a small spoon or melon baller to scoop out 1-inch portions of the chocolate mixture.
- Roll each portion into a ball between your palms.
- Roll the truffles in your choice of finely chopped nuts (almonds, pecans, pistachios) or shredded coconut.
- Place the finished truffles on a parchment-lined baking sheet and chill for another 30 minutes before serving to allow the coating to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
22g
Fat
16g
Carbs
1g
