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White chocolate truffles on a platter with one on top with a bite taken out showing the inside.
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5 from 3 votes

White Chocolate Truffles

A festive white chocolate truffle made with white chocolate and nutmeg ganache in the center, the perfect treat or edible gift for the season!
Prep Time20 minutes
Cook Time10 minutes
Chilling Time2 hours
Total Time2 hours 30 minutes
Course: Chocolate, Dessert, Snacks, Sweets
Cuisine: British
Servings: 40 truffles
Calories: 100kcal
Author: Sasha Hooper

Ingredients

  • 340 g white chocolate 12 oz
  • 190 ml heavy/double cream ¾ cup
  • 2 ½ teaspoons nutmeg freshly grated
  • 1 teaspoon vanilla extract optional
  • 1 pinch fine sea salt
  • 200 g dark or white chocolate 7 oz
  • sprinkles to decorate optional
  • 50 g white chocolate to decorate 2 oz

Instructions

  • Melt the white chocolate in a heatproof bowl over a pan of gently simmering water. In a small saucepan, heat the cream over a gentle heat until almost boiling. Remove from heat.
    340 g white chocolate, 190 ml heavy/double cream
  • Pour the cream into the melted white chocolate and stir together until it has completely combined and the mixture is smooth. Add the nutmeg, vanilla and salt and very gently stir to combine.
    2 ½ teaspoons nutmeg, 1 teaspoon vanilla extract, 1 pinch fine sea salt
  • Leave to cool and then place in the fridge to set for at least 2 hours, or overnight.
  • Take heaped teaspoonfuls of the mixture and roll it between your hands to form a ball. It's easiest to roll the truffles if you wipe your hands clean after every few. Place onto a lined baking sheet and return to the fridge to firm up again.
  • Melt the chocolate you are using to coat the truffles over a pan of simmering water.
    200 g dark or white chocolate
  • Using a fork, dip each truffle into the chocolate until fully coated. Once coated, place each truffle onto a baking sheet lined with parchment paper and allow to set, decorate with sprinkles before they set if you want them to stick. You can place them in the fridge to finish setting if you like.
    sprinkles to decorate
  • If you are drizzling the truffles, melt the decorating chocolate. Pour this into a small freezer bag and snip off the corner - this makes a nifty little piping bag. Drizzle the tops of the truffles with white chocolate and leave to set.
    50 g white chocolate to decorate

Notes

  • Only use freshly grated nutmeg, it looks a lot but it won't be the same volume if you use pre ground nutmeg. 
  • Be sure to decorate the coating chocolate with sprinkles before it sets. If you aren't needing it to stick you can decorate after they have set.
  • Use a mini freezer bag to make a small piping bag if you are decorating with a drizzle.
  • These white chocolate truffles will store in the fridge for 1-2 weeks. Likely longer if you can make them last that long!
  • Make sure you use a good quality white chocolate to make the ganache. White chocolate chips don't work as well as a good quality chocolate bar.

Nutrition

Serving: 1 truffle | Calories: 100kcal | Carbohydrates: 8g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 8mg | Sodium: 12mg | Potassium: 69mg | Fiber: 1g | Sugar: 7g | Vitamin A: 75IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg