Three ingredient White Chocolate Truffles rolled in coconut. Deliciously creamy no bake White Chocolate Ganache Truffles, made with cream and rolled in coconut – perfect for Christmas gifts!
Creamy, dreamy, white chocolate HEAVEN 💜 Made from rich white chocolate ganache and rolled in coconut, these White Chocolate Truffles are the ultimate treat for white chocolate lovers everywhere.
You only need three ingredients to make these decadent truffles. You don’t need any special equipment – not even an electric mixer.
So what are you waiting for? Let’s get trufflin’
Why you will love this recipe
- Ease: These White Chocolate Truffles are so easy to make. You don’t need an electric mixer or an oven.
- Smooth and creamy: These truffles have a lovely smooth texture and just about melt-in-your-mouth.
- Simple ingredients: You only need three ingredients to make a batch. They’re also gluten free!
- Make-ahead: You can easily make these ahead of time. They’re a tasty treat, perfect for Christmas or Valentine’s Day.
Recipe testing
Nothing says Christmas quite like a bowlful of homemade truffles. Whether they’re Nutella Truffles or creamy Peanut Butter Balls, these bite-sized treats are perfect for sharing.
Everyone has been loving my Dark Chocolate Ganache Truffles, so I couldn’t wait to do a white chocolate spin-off.
My first few attempts for these truffles tasted amazing but the texture wasn’t quite right. White chocolate is very different to regular chocolate and because of its cocoa butter content, it doesn’t hold its shape in the same way.
A little tweaking though, and voila! Perfect white chocolate balls. A little more white chocolate 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 silky-smooth truffles.
But you can roll these homemade chocolate truffles in anything. Chopped nuts, Oreo crumbs, sprinkles or you could dip them in dark chocolate for a sweet contrast. They’re the perfect dessert!
Ingredients
You only need three ingredients (yes just three!) to make a batch of my Easy White Chocolate Ganache Truffles. You can easily double this recipe for the busy holiday season too!
Here’s a quick breakdown of what you will need:
- White chocolate: You can use your favourite white chocolate for this recipe. I recommend buying a block of white chocolate, rather than chocolate melts or white chocolate chips. While they will work, they won’t taste as nice – and there’s nowhere to hide in this recipe. You don’t have to use something super fancy, but maybe splurge on a nicer brand of chocolate for this special treat.
- Cream: I recommend using a high fat cream for this recipe – at least 35% fat. I use thickened cream. It may also be called heavy cream or pouring cream.
- Coconut: As I mentioned, you can use anything you like to finish these truffles. I love to roll them in shredded coconut – you can even lightly toast the coconut before rolling to intensify the flavour. Other topping ideas include Oreo crumbs, crushed nuts like pistachios or macadamia nuts or a dip in dark chocolate.
- Variations: You can also mix-it-up and add some different flavours to these truffles. You could add dried cranberries or dried cherries, pistachios, or even some fresh lemon zest to the melted chocolate. You could add a dash of vanilla extract or even a teaspoon or two of rum. To cut through the sweetness, you could also add a pinch of salt.
See recipe card below for a full list of ingredients and measurements.
How to make White Chocolate Truffles
My White Chocolate Truffles recipe is so easy. They make for a great homemade gift for special occasions. Here’s how to make them in four simple steps.
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The full instructions and method are included in the recipe card below.
Step 1: In a medium mixing bowl, add chocolate and cream. Heat in the microwave, stirring every 30 seconds, until smooth and creamy.
Step 2: Cover ganache with plastic wrap and refrigerate for at least two hours or until set.
Step 3: Use a small cookie scoop, a melon baller or a teaspoon to spoon out small balls of ganache.
Step 4: Roll truffles in coconut. Place truffles in an airtight container and store in the fridge.
Recipe tips
Here are my expert tips for creating perfect homemade White Chocolate Truffles every time.
- Choose a good quality chocolate. I recommend a block of chocolate or white chocolate bars. 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.
- Adjust the chill time: Depending on the chocolate and the cream you use or the climate, 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.
- Keep truffles refrigerated: These White Chocolate Truffles need to stay in the fridge in an airtight container. Or you can even freeze them if you would like to make them ahead of time.
Frequently asked questions
Yes. If you prefer, you can melt your chocolate and cream on the stovetop using a double boiler. Simply sit a heatproof bowl on top of a medium saucepan on medium heat that has a few inches of simmering water in it. Ensure the bottom of the bowl does not touch the water. Stir gently by hand to melt the chocolate and cream. Leave to cool slightly before covering and placing in the fridge to set.
You can keep truffles in an airtight container in the fridge. You can serve them cold or bring them back to room temperature. You can also make them ahead of time and keep them in the freezer.
Yes you can make these truffles using coconut cream instead of regular cream. Use a full fat coconut cream, not coconut milk.
Yes. You can make vegan white chocolate truffles by using vegan white chocolate and coconut cream.
More truffle recipes
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Let’s Bake
White Chocolate Truffles
Easy recipe for creamy white chocolate ganache truffles rolled in coconut.
Ingredients
- 300 grams (2 cups) good quality white chocolate, broken into pieces
- 80 ml (1/3 cup) thickened or heavy cream (at least 35% fat)
- 40 grams (2/3 cup) shredded coconut
Instructions
- Place chocolate and cream in a microwave-safe bowl.
- 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 small cookie scoop to spoon out roughly one or two teaspoons 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 truffles in the fridge in an airtight container.
Notes
White chocolate: I recommend buying a block of white chocolate, rather than chocolate melts or chocolate chips. While they will work, they won’t taste as nice – and there’s nowhere to hide in this recipe. You don’t have to use something super fancy, but maybe splurge on a nicer brand of chocolate for this special treat.
Cream: I recommend using a high fat cream for this recipe – at least 35% fat. I use thickened cream. It may also be called heavy cream or pouring cream.
Coconut: As I mentioned, you can use anything you like to finish these truffles. I love to roll them in shredded coconut – you can even lightly toast the coconut before rolling to intensify the flavour. Other topping ideas include Oreo crumbs, crushed nuts like pistachios or a dip in dark chocolate.
Variations: You can also mix up the flavour of these White Chocolate Truffles by adding some different flavours. For example, you could stir through some dried cranberries or pistachios, or even some lemon zest. You could add a dash of vanilla extract or even a teaspoon or two of rum.
Updated recipe: This recipe was originally posted in 2018. The original recipe included 20 grams of butter and only 60 ml (1/4 cup) cream. Since retesting the recipe and taking on reader feedback, I’ve omitted the butter and added slightly more cream.
Nutrition Information
Serving Size: 1 truffle Calories: 109 Sugar: 10.9 g Sodium: 21.4 mg Fat: 7 g Carbohydrates: 11 g Protein: 1.1 g Cholesterol: 6 mg
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Hi, I’m Jess, the creator of Sweetest Menu and the author of Something Sweet. A self-taught baker and published recipe writer who can’t stop making easy and delicious baking recipes.
Jess says
Do you have to roll these into balls or would it also work to simply cut them into cubes (with coconut sprinkled on top)?
Jessica Holmes says
Hi Jess, I think that might work but you would have to put the ganache in a larger container lined with baking or parchment paper to you could simply lift it out. The ganache is also too sticky to hold if you only coat the top – you’d want to roll the whole square in the topping you use.
Dale says
Wow this is the first time I’ve made these I added 100 grams of dried cranberries and wow super good
Jessica Holmes says
So glad you enjoyed them Dale! I’ll have to try that next time!
Jacquelyn says
Can’t wait to make this, do you think I can swap out heavy cream for coconut milk to make a coconut white chocolate truffle?
Jessica Holmes says
Oh that’s an interesting idea! I’d maybe try with coconut cream as it’s thicker and has a higher fat content like cream?
Angel says
Just made these, not too sweet when rolled in coconut yet Such a light yet creamy treat, very moreish. I did combine the ingredients (top quality), with a double boiler on the stove- it just took a little longer than it would in the microwave but so worth it, try it yourself, it’s easy!
Jessica Holmes says
Brilliant! Love hearing that Angel!
Ann Watson says
i love these truffles as do all my family and friends. Can I ask how long you would recommend storing them in the fridge. Ann
Jessica Holmes says
I’m so glad you like them Ann! I would keep them for up to 5 days (assuming the expiry for the cream is further in advance), otherwise just pop them in the freezer.
Elodie says
I tried them once and they were delicious i am about to make them again
YUM!!!
Jessica Holmes says
Yay! Love hearing that Elodie!
Demi says
I’m looking forward to making these, guessing they last as long as the cream date?
Jessica Holmes says
Hi Demi, I’d keep these in the fridge for 5-7 days.
Stephanie says
Hi, these look so good! Do you know if they freeze well?
Jessica Holmes says
Hi Stephanie, yes they would!
Natalie says
I love white chocolate and coconut together! These truffles look and sound so delicious and perfect for Christmas!
Jessica Holmes says
Thanks Natalie! ☺️