White Chocolate
Truffle Recipe

If you are looking for a white chocolate truffle recipe, here are several. Or check out easy chocolate truffle recipes and more chocolate truffle recipes.

White Chocolate Truffle Recipe

8 oz. white chocolate, broken into small pieces
1/4 cup butter
1/2 cup confectioner's sugar
1 teaspoon almond extract
1 egg yolk
1 cup chopped blanched almonds, lightly toasted

Makes about 2 dozen truffles.

Melt chocolate and butter in the top of a double boiler over low heat, stirring constantly. Remove from heat.

Add sugar, egg yolk and almond extract; beat with an electric mixer until smooth.

Transfer to a shallow glass casserole dish. Cover and refrigerate 1 hour.

Shape mixture into 1-inch balls. Roll in almonds.

Cover and refrigerate at least 8 hours.

Place in miniature foil cups at room temperature to serve. Store in airtight container in refrigerator.

White Chocolate Truffles

12 oz. white chocolate, coarsely chopped
1/3 cup whipping cream
2 tbsp. orange liquor
1 teaspoon grated orange zest
1-1/4 cups confectioner's sugar

Makes about 35 truffles.

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly.

Whisk in liquor and zest until blended.

Pour into pie pan.

Refrigerate until mixture is fudgy, but soft, about 2 hours.

Shape about 1 tbsp. of the mixture into 1-1/4 inch balls. To shape, roll mixture in your palms.

Place balls on waxed paper.

Sift sugar into shallow bowl. Roll balls in sugar, place in petit four or candy cases.

Truffles can be refrigerated 2-3 days or frozen several weeks.

White Chocolate Strawberry Truffles

8 oz. cream cheese at room temperature
5 oz. white chocolate
4 cups confectioner's sugar
1 teaspoon grated fresh ginger root
18 medium fresh strawberries
1/4 cup finely minced crystallized ginger
1/2 cup toasted coconut
1/2 cup finely chopped pistachio nuts

Makes about 18 truffles

Melt white chocolate in the top of a double boiler, let cool.

Beat together the cream cheese, sugar, and ginger root until smooth. Add melted white chocolate and mix well.

Chill for at least 1 hour or until easy to handle.

Use a small melon baller (or small spoon) to scoop out the center of each strawberry, half way down each fruit. Pat strawberry dry.

Put a little crystallized ginger into each strawberry.

Shape the chocolate cream cheese mixture around the strawberry.

Coat one end of the truffle in the toasted coconut, the other in the pistachio nuts.

Place truffles in candy cups and chill until serving time.

White Chocolate Apricot-Hazelnut Truffles

1-1/4 cups hazelnuts
1/4 cup finely chopped dried apricots
24 ounces white chocolate
6 tbsp. heavy cream

Makes 28 truffles.

On a baking sheet, spread out the hazelnuts. Bake at 350 degrees F for 10 minutes, or until nuts are light brown and the dark skins are cracked.

Remove as much of the skins as possible by rubbing nuts in a terry-cloth towel. Finely chop nuts in a food processor.

In a 1-quart glass container, combine 12 ounces imported white chocolate (cut up) and the heavy cream.

Microwave mixture on MEDIUM (70% power), 3 to 4 minutes, stirring twice, until chocolate is melted and smooth. (Use a double-boiler if desired.)

Stir into the melted chocolate 3/4 cup of the chopped hazelnuts and 1/4 cup finelychopped dried apricots.

Cover the mixture and refrigerate 1 to 2 hours, or until mixture is firm enough to hold its shape. (If mixture gets too hard, let stand at room temperature for 30 minutes or so, until firm but soft enough to shape.)

Make 28 smooth 1-1/4-inch diameter balls, either by using a 1-1/4-inch automatic-release ice cream scoop, or by rolling 1 tablespoon of the mixture between your hands.

Place on a wax paper-lined cookie sheet and refrigerate until firm, 1hour or longer.

White Chocolate Mint Truffles

1/2 lb white chocolate, cut into small pieces
1/2 cup packed, fresh mint leaves (green or white)
1/4 cup heavy cream
2 tbsp. creme de menthe
6 tbsp. unsalted butter, cut into small pieces

Makes 45 to 50 small truffles.

To make the truffles:

Melt the chocolate in a large heatproof bowl set over gently simmering water. When chocolate is almost melted, turn off the heat and let stand until completely melted, stirring occasionally.

In a small saucepan, steep mint leaves in cream and creme de menthe until liquid is very flavorful (amount of time depends upon the strength of the mint leaves). Bring just to a simmer, then strain, pressing down on the mint leaves to give as much flavor as possible.

Whisk mint into the melted chocolate.

Place the pieces of butter around the warm mixture and let the butter melt. When melted, stir to mix well.

Pour mixture into a shallow pan, giving you a 1-inch thick layer of chocolate.

Cool completely and then refrigerate or freeze until very firm.

To form the truffles:

Have a small bowl of very hot water ready and replace the water as it cools down.

Line a baking tray with parchment paper.

Remove truffle base from the refrigerator or freezer.

Before scooping out a ball of chocolate, dip the melon baller into the hot water, shaking to remove any excess water.

Scoop out a truffle, tapping the melon baller on a firm surface to release the truffle.

Quickly roll the truffle between the palms of your hands and place on the prepared baking tray. You will have to wash your hands in cold water often to prevent the chocolate from sticking to your hands.

Repeat until all the balls have been scooped and rolled. If the truffle base begins to soften too much, refrigerate or freeze until firm and then continue to scoop out the truffles.

Refrigerate or freeze truffles until needed.