While I normally recommend using the best chocolate you can find, when making truffles I prefer using white chocolate chips as opposed to chocolate bars. The stabilizers in the chips help the truffles to set up firmer and hold their shape. This recipe yields about 2 dozen small 1” truffles.
- 6 ounces (about 1 cup) white chocolate chips or chopped white chocolate
- 5 tbps (2.5 oz) butter, diced
- 3 tbsp heavy cream
- pinch salt
- optional flavorings (1/2 tsp extracts or 1 tsp liqueurs)
- 1/2 cup powdered sugar, to coat
1. Place the chocolate chips, cream, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, 1-2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
2. If you are using any flavorings or liqueurs, stir them in until well-mixed. Place clingwrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
3. Use a teaspoon or a small candy scoop to form small 1” balls. Roll them in powdered sugar, cocoa powder, or coat them in chocolate.
4. Store White Chocolate Truffles in an airtight container in the refrigerator for up to a week. They may need to be re-rolled in sugar before serving. They become soft at room temperature, so it’s best to keep them in the refrigerator until about 20 minutes before serving them.