Four ingredient White Chocolate Truffles rolled in coconut. Deliciously creamy no bake White Chocolate Ganache Truffles, made with cream and butter – perfect for Christmas gift-giving!
Creamy, dreamy, white chocolate HEAVEN.
These White Chocolate Truffles are the ultimate treat for white chocolate lovers everywhere. Made from rich white chocolate ganache and rolled in coconut, it’s hard to believe such a special dessert can be made with just four ingredients.
So what are you waiting for? Let’s get trufflin’
I’m a big fan of my Dark Chocolate Ganache Truffles that I shared with you recently. They just about melt-in-your-mouth and are ridiculously easy to make. So I just knew I had to do a white chocolate spin-off.
My first few attempts for these truffles tasted amazing – I mean white chocolate + cream = hello! – but the texture wasn’t quite right. White chocolate is very different to regular chocolate and because of its make-up, it doesn’t hold its shape in the same way.
A little tweaking though, and voila! Perfect White Chocolate Truffles. A little more white chocolate, a dash a butter and a little less cream than my regular truffles, and you have a sweet treat that rolls perfectly 👌🏻
The finishing touch? Shredded coconut. It adds an extra element of flavour and texture and contrasts perfectly with the ultra rich and creamy white chocolate filling. I first discovered the match of coconut and white chocolate in these brownies, and since then, I can’t get enough.
Of course, if you’re not a coconut fan, you could roll these truffles in anything. Chopped nuts, Oreo crumbs, sprinkles or you could dip them in dark chocolate for a sweet contrast.
Tips for making perfect truffles
- Choose a good quality chocolate. I recommend a block of chocolate or chocolate melts. You can use baking chocolate, from the baking aisle, but just choose a nice brand. If you like eating the chocolate by itself, you are good to go. If you don’t like it straight from the packet, don’t use it in these truffles.
- Use thickened or heavy cream – it shouldn’t be whipped but it should have a high fat content (a least 35%).
- Depending on the chocolate and the cream you use (it can vary country to country), your truffles may need a little longer to set. Once you can roll them into a ball using your hands, you are good to go. If the mixture is too soft, leave it in the fridge for longer or transfer to the freezer for 15-30 minutes before rolling.
Deliciously creamy white chocolate ganache truffles rolled in coconut.
- 300 grams (2 cups) good quality white chocolate, broken into pieces
- 20 grams unsalted butter
- 60 ml (1/4 cup) thickened or heavy cream
- 60 grams (1 cup) shredded coconut
- Place chocolate, butter and cream in a heatproof bowl. Stir to coat.
- Heat in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to cool slightly. Cover with plastic wrap and place in the fridge for at least 2 hours to set.
- Once the ganache has become firm, use a cookie scoop to spoon out roughly one level tablespoon of ganache per truffle. Roll smooth using your hands.
- Drop the truffles in the coconut and roll around, pressing the coconut onto the truffle using your hands, before setting on a plate. Continue with remaining truffles. Store in the fridge.