3-Ingredient White Chocolate Truffles

A melt-in-your mouth treat that’s beautiful for Christmas, Valentine’s Day, or showers. These are SUPER simple to make. You just melt, scoop, dip! (And then the fun part… decorate!)

White chocolate truffles in paper cups, some drizzled and others topped with red, green, and white sprinkles.

What You’ll Need

28 ounces white chocolate, divided — splurge on the chocolate here…I like to use Ghirardelli. It’s easy to find and worth the extra few dollars. Do not use Toll House or the store-bought brand. I never have any luck with less expensive brands when I’m making candy.
2/3 cup heavy cream – you can also use whipping cream, but it has a lower fat content, so the truffle will be a bit softer
½ teaspoon vanilla extract

overhead photo of white truffle ingredients including heavy cream, vanilla extract, and white chocolate chips

Equipment You’ll Need

You only need a few basic tools for this recipe. Parchment paper, yes. You don’t want the truffles sticking to the pan, ruining your hard work. You could also use a silicone baking mat.

Also, grab a piping bag if you plan on decorating the truffles (highly recommended!). It’s an easy way to make them really pretty and use up the extra white chocolate.

Instructions

make the ganache

You’ll need to make the ganache (the creamy filling) first. Put 16 ounces of white chocolate into a bowl to divide. Then put the cream in a pot and heat it over medium heat. You want it to be steaming, but not boiling.

Three-step sequence showing warm cream in a saucepan, white chocolate chips added, then smoothly melted together.

Take the pot off the stove and add the vanilla and chocolate. Do this quickly so that the cream is hot enough to melt the chocolate. Let the mixture sit for a few minutes so the chocolate softens and melts, then stir until it’s smooth.

Rescue if needed

Chocolate not melted yet?! No worries. You can fix it! Just put the bowl in the microwave and heat in 15-20 second increments at 50% power. Stir after each increment until everything is melted.

Chill until firm

Now cover with plastic wrap and let the mixture cool and thicken up a bit. You can do this at room temperature for about 4 hours or in the fridge for 1-2 hours. While you’re waiting, place a sheet of parchment paper flat on a baking sheet.

Roll the truffles

Now you’re ready to roll the truffles. Use a rounded teaspoon (or small spoon) to scoop the chocolate. Roll in your hands to make a small, smooth ball. Each ball should be roughly equal, and if you need help measuring, you can use a food scale. You’ll aim for 12 grams per truffle.

Creamy white chocolate mixture in a bowl beside a tablespoon scoop and tray of rolled truffle balls.

The mixture might begin to soften and become hard to work with. If that happens, chill it again for 15-20 minutes. You want it to have a playdough-like consistency.

Chill again

Once the truffles are all rolled, chill them again for about an hour. Now you can head to your pantry and pick out the sprinkles and other goodies you want to decorate with!

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Melt the coating

You should have 12 ounces of white chocolate left. Put it in a microwave-safe bowl and melt on medium power (50%) in 30-second increments, stirring after each one, until melted. You can also do this in a double boiler, if you’d like.

Dip the truffles

Using a fork or a toothpick, dip each truffle into the bowl of melted chocolate. Let any excess drip off back into the bowl. Then place the truffles on the cookie sheet lined with parchment paper.

Truffle ball being dipped into melted white chocolate on a toothpick beside a tray of coated truffles.

If your bowl of chocolate starts to stiffen, reheat it in the microwave at 50% for 5-10 seconds.

Pipe the decoration

A great way to use up that leftover chocolate is to use it for decoration. It’s really simple and makes your truffles look a little fancy. Just put the chocolate into a fine-tipped piping bag. No piping bag? I’ve used a small plastic bag before and cut a tiny hole in the corner, and it works just fine. Drizzle over the truffles, and you’re done! Now you can chill, or decorate them a little more…

Add toppings if using

Now, the fun part! There are a few ways that you can decorate the truffles. You can add sprinkles, chopped nuts, shredded coconut, or even crushed cookies (Biscoff cookies and Oreos are AMAZING for this).

White chocolate truffles in paper cups being decorated with red, green, and white nonpareil sprinkles.

Just sprinkle on top, dip the top, or roll the whole truffle in the decoration—get creative! Then chill them in the fridge for another 10 minutes. After chilling, they’re ready for sharing.

White chocolate truffles with red and green sprinkles arranged in a scalloped bowl on a wooden board.

Storage Instructions

Store the truffles in an airtight container for up to two weeks in the fridge. You want that melt-in-your-mouth truffle when you’re ready to eat them, so let them sit at room temperature for about an hour before serving.

You can also freeze them, which is perfect for holiday prep. Place them in an airtight storage container and separate layers with parchment paper. Store them for up to 3 months in the freezer. When you’re ready to serve or gift them, thaw in the fridge for 24 hours, then let them come to room temperature before eating.

Questions and Troubleshooting

My chocolate is clumping when I melt it, and it’s not resulting in a smooth truffle. What did I do wrong?

Did you use high-quality chocolate? That’s usually the culprit here. Better chocolate will melt much more easily than cheaper brands. If you struggle to find high-quality chips, you can break up a bar as well. Also, just go low and slow when melting the chocolate. If you try to move too fast, it will clump up and burn.

What is the better way to melt the chocolate — microwave or double-boiler?

Honestly, both will work, but each has pros and cons. I like the microwave because it uses fewer pans, and you can step away for a few seconds to do other things in the kitchen. But it’s a lot of “back and forth.” Microwaves can vary, too, and you have less control over what’s really going on in there.

You have to stand by the double boiler and manage it the whole time that you’re melting the chocolate. There is less room for error this way. But try not to let any water into the mixture from the double boiler because the chocolate will seize up. Try both and see which way you like doing; there is no right answer!

What happens if the chocolate is hard to work with when forming into balls and dipping?

If the chocolate is getting too soft to work with, put it back in the fridge for 15-20 minutes, or until it feels like playdough. If it’s too hard to work with (when you’re dipping), put it back onto the double boiler. Just monitor and work slowly so that the chocolate doesn’t burn. Sometimes, I’ll work with the bowl that’s right in the double boiler (with the heat off and the water still warm) for dipping so the chocolate stays at a constant, warm, “dippable” temperature.

Can I double this recipe?

For the sake of your sanity, I suggest sticking to this 1x recipe and making a separate batch if you need twice as many truffles. If you double it, you’ll be working with A LOT of chocolate and trying to monitor and adjust the texture and temperatures, and it will be more work than it’s worth.

More white chocolate recipes

Halved white chocolate truffle revealing creamy center, surrounded by whole truffles with red, green, and white sprinkles.

White Chocolate Truffles

A creamy white chocolate ganache, rolled into balls, dipped in more white chocolate, and decorated — rich, smooth, and melt-in-your-mouth. Makes 44 truffles.

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Prep Time: 45

Chill Time: 2

Total Time: 4

Servings: truffles

Calories: 110kcal

Author: Katie Shaw

Equipment

Large baking sheet
Parchment paper
Small saucepan
bowl
Teaspoon or small scoop
Piping bag

Ingredients

Ganache

16 ounces white chocolate chips, or finely chopped bar chocolate
⅔ cup heavy cream
½ teaspoon vanilla extract

Coating & decoration

12 ounces white chocolate chips, or finely chopped bar chocolate

Instructions

Make the ganache

Prepare the chocolate. Place 16 ounces of white chocolate chips in a bowl, or finely chop if using bar chocolate.
Heat the cream. Add the heavy cream to a small saucepan over medium heat and heat until hot and steamy, just short of boiling.
Pour and stir. Remove from the heat, stir in the vanilla extract, and immediately pour over the chocolate. Let sit 2-3 minutes, then stir until the chocolate is melted and smooth.
Rescue if needed. If the chocolate does not completely melt, microwave at medium power (50%) in 15-20 second bursts, stirring after each, until smooth.

Chill & roll

Chill until firm. Cover and cool the ganache until firm, 4 hours at room temperature or 1-2 hours in the refrigerator. Line a large baking sheet with parchment paper.
Roll the truffles. Scoop a rounded teaspoon of the mixture (12 grams each), roll between your hands into a smooth ball, and place on the parchment-lined baking sheet. If the mixture gets too soft and melts in your hands, chill it 15-20 minutes — it should feel like playdough.
Chill again. Cover and refrigerate the truffles for at least 1 hour to firm up.

Dip & decorate

Melt the coating. Place the remaining 12 ounces of white chocolate in a microwave-safe bowl and microwave at medium power (50%) in 30-second bursts, stirring, until melted. Or melt in a heatproof bowl set over a saucepan with 1 inch of barely simmering water, stirring regularly.
Dip the truffles. Using a toothpick or fork, dip each chilled truffle in the melted chocolate, let the excess drip off, and return it to the parchment-lined baking sheet. If the dipping chocolate firms up, reheat in 5-10 second bursts until smooth.
Add toppings if using. Roll dipped truffles in sprinkles, chopped nuts, shredded coconut, or crushed cookies right after dipping, before the coating sets. Return the truffles to the refrigerator for 10 minutes.
Pipe the decoration. Add the remaining melted chocolate to a piping bag or a plastic bag with a small corner snipped off and pipe a design over the truffles. Chill 10-15 minutes, until the chocolate is set, then serve.

Notes

Makes 44 truffles, about 12 grams each. Use high-quality white chocolate, like Ghirardelli — cheap chips clump when melting and won’t give you a smooth coating. If using a double boiler, keep every drop of water out of the chocolate; water makes melted chocolate seize. Store in an airtight container in the refrigerator for up to 2 weeks; let sit at room temperature for an hour before serving. To freeze, layer between parchment in an airtight container for up to 3 months, thaw in the refrigerator for 24 hours, then soften slightly at room temperature.