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Close-up of a bitten coconut-coated white chocolate truffle with other truffles blurred in the background

White Chocolate Truffles

Creamy no-bake white chocolate truffles made with white chocolate, heavy cream, butter, vanilla, and coconut. Chill until scoopable, roll into balls, and coat in coconut.
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Prep Time 20 minutes
Cook Time 0 minutes
Chilling Time 1 hour 50 minutes
Total Time 2 hours 10 minutes
Servings: 18 truffles
Course: candy, Dessert
Cuisine: American
Calories: 109
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Truffle Center
  • 8 oz 225 g white chocolate, finely chopped
  • 1/4 cup 60 ml heavy cream
  • 1 1/2 tablespoons 23 g unsalted butter
  • 1/2 teaspoon vanilla extract
Pinch of salt
  • 1/3 cup 33 g unsweetened shredded or desiccated coconut
  • Coating
  • 1/4 cup 25 g desiccated coconut

Equipment

  • Heat-safe mixing bowl
  • Sharp knife
  • Cutting board
  • Silicone spatula
  • Small cookie scoop
  • Parchment paper
  • Plate or tray

Method
 

  1. Finely chop the white chocolate and place it in a heat-safe bowl.
  2. Add the heavy cream and butter.
  3. Melt gently in short microwave bursts, stirring frequently, or over a double boiler until completely smooth.
  4. Stir in the vanilla, salt, and 1/3 cup coconut.
  5. Cover and refrigerate for 60–90 minutes, until firm enough to scoop.
  6. Scoop small portions and quickly roll into balls.
  7. Roll each truffle in the remaining coconut.
  8. Refrigerate for another 15–20 minutes before serving.

Nutrition

Calories: 109kcalCarbohydrates: 8.3gProtein: 1gFat: 8.3gSaturated Fat: 5.7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 9mgSodium: 18mgPotassium: 56mgFiber: 0.6gSugar: 7.7gCalcium: 28mgIron: 0.2mg

Video

Notes

  • Use good-quality white chocolate for the smoothest result.
  • Chop the chocolate finely so it melts evenly.
  • Avoid overheating the mixture.
  • Chill longer if the truffles feel too soft to roll.
  • Work quickly because warm hands soften the mixture.
  • Store refrigerated in an airtight container.
  • Coconut can be replaced with finely chopped nuts or another dry coating.

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