Milk and dark chocolate truffles are equally common in the candy aisle or in the display case of your favorite chocolatier. White chocolate doesn’t pop up as often but makes an equally delicious choice for a truffle because it starts out with a deliciously creamy flavor from the get go. Chocolate truffles are easy to make at home and only require a few simple ingredients, namely heavy cream and chocolate. This is true weather you want to make white chocolate truffles or dark chocolate. The only thing that really varies from recipe to recipe is the ratio of these two ingredients, as a higher percentage of cream will leave you with a truffle that definitely melts in your mouth, but might not last long in your hand!
These chocolate truffles are made with white chocolate, and have a white chocolate ganache center. All white chocolate is flavored with vanilla, but I took a moment to infuse the cream of the ganache with even more vanilla just to play up that flavor as much as possible. If you don’t have a vanilla bean, you can also use a bit of vanilla extract. Choose the best quality white chocolate that you can find, one that uses real vanilla and real cocoa butter and not vegetable shortenings. Also, choose a white chocolate that you like the flavor of, as you’ll just be amplifying it in these truffles.
The most basic chocolate truffle is rolled in cocoa powder before serving. That looks a bit odd on these creamy-colored treats, so instead I opted to dip mine in some more white chocolate before serving. The exterior coating of chocolate should be thin, just enough to give the truffle a little texture and keep them solid when getting from the dessert plate to your mouth. Feel free to try dipping these in dark chocolate, too, if you want to add a bittersweet element!
White Chocolate Truffles
1/4 vanilla bean (or 1/2 tsp vanilla extract)
1/4 cup heavy cream
8-oz white chocolate, chopped
additional 2-oz white chocolate, for coating
Bring 1/4 cup of heavy cream and 1/4 vanilla bean to a simmer in a very small saucepan. Remove from heat and let stand for 10 minutes, then scrape the vanilla bean seeds into the cream and discard the rest of the pod. If using vanilla extract, simply add the extract to the hot cream.
Bring cream to a simmer again, then pour over chopped white chocolate in a medium bowl. Stir well with a fork or whisk, until chocolate is smooth. If chocolate does not melt smoothly, you can heat it for a few extra seconds in the microwave.
Chill chocolate in the refrigerator for about 30 minutes, then use a small spoon to shape into 1/2-inch or 3/4-inch balls. Place a piece of wax paper or parchment paper on a baking sheet, place the centers on the prepared sheet and chill until firm.
Melt the additional 2-ounces of white chocolate in a small, microwave safe bowl. Stir until very smooth. Working quickly, drop each of the cold truffle centers into the warm chocolate, turn to coat and retrieve with a fork or your fingers. Place onto the wax paper. When all truffles have been coated (you can use more chocolate for a thicker coat if you prefer), chill truffles until firm.
Allow truffles to come to room temperature before serving.
Makes about 2 dozen small truffles; number will vary based on how large you make your truffles