White chocolate truffles recipe

Rich, indulgent chocolate truffles treat that's easy to make and only uses five ingredients

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Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Yield: makes 30

This recipe is ideal to make for an indulgent chocolate treat, or as a special handmade present for someone special.

A small basket of these white chocolate truffles, tied up with a pretty ribbon, will certainly get a lot of appreciation. And taking something homemade as a hostess gift when you are invited to a social event shows your appreciation, (as long as the recipient is not on a strict chocolate free diet!).

Why not make a batch of our chocolate rum truffles as well for a really impressive chocolate truffle selection.


Chocolate truffle mix:

175g [175g] white chocolate, broken into small pieces
65g [65g] unsalted butter
45ml [45ml] double cream (substitute: whipping cream)
1 tsp [1 tsp] liqueur of choice (check for wheat & gluten free)

Chocolate truffle coating:

confectioners (icing) sugar or finely shredded coconut


  1. Line a tin with non-stick baking paper.
  2. melting chocolate using bain marie technique Put the white chocolate, butter and cream in a bain marie or bowl over a saucepan of barely simmering water, making sure that the base of the bowl does not touch the water (sorry, we only had a photo using dark chocolate).
    White chocolate will separate if it is melted over too high a heat (don't use the microwave), proceed with a gentle heat. Stir until the ingredients are melted and the mix is smooth.
  3. Remove from the heat, add the liqueur and mix well.
  4. Spread the chocolate truffle mixture over the lined tin, then refrigerate for several hours until set firm.
  5. Remove from the fridge and pull off small pieces and roll into balls. Dust your hands with confectioners sugar first, it will help to avoid sticking. Once the truffle mix becomes too soft to work with, you'll know when because there will be more stuck to your hands than making an actual truffle, place it back in the fridge for 30 minutes to chill and set again.
  6. Once the truffles are formed then they are ready to have the coating applied. Put the confectioners sugar or shredded coconut on a plate and then gently roll each truffle in it, alternatively lightly dust the chocolate truffles with confectioners sugar using a sieve.

These white chocolate truffles are very rich, but well worth the effort to make. They should be kept in the fridge until ready to eat.