Easy White Chocolate Truffles | Rich and Creamy

5 from 1 vote

Rich, creamy white chocolate truffles made with 6 simple ingredients. An easy no-bake treat for holidays and Valentine’s Day.

Prep Time10

Cook Time5

Chilling Time2 15

Total Time2 30

Course: Dessert

Cuisine: Italian

Keyword: Truffles

Servings: truffles

Calories: 138kcal

Melt the base: Place the chopped white chocolate, heavy cream, and butter in a heatproof bowl. Set the bowl over a saucepan of gently simmering water (double boiler). Stir occasionally until the chocolate and butter are completely melted and smooth. Remove from heat.
Flavor the mixture: Add the vanilla extract, salt, and shredded coconut. Stir until evenly combined.
Chill: Cover the bowl and refrigerate for about 2 hours, or until the mixture is firm enough to scoop and roll.
Shape the truffles: Scoop small portions and roll into bite-sized balls. If the mixture is sticky, lightly grease your hands or chill for a few more minutes.
Coat: Roll each truffle in shredded coconut until fully coated.
Set & serve: Chill for another 15–20 minutes before serving for the best texture.

White chocolate matters: Use high-quality white chocolate you actually enjoy eating, not white chocolate chips. Chips are designed to hold their shape and often contain stabilizers, which prevents smooth melting and results in a grainy truffle.
Texture control: If the mixture is too soft to roll, chill longer. If too firm, let it sit at room temperature for a few minutes.
Coconut is optional: You can reduce or skip the coconut inside the truffles and keep it only for coating, or replace it with finely chopped nuts.
Variations:
- Boozy: Add 1–2 teaspoons of rum or orange liqueur to the melted mixture.
- Spiced: Add a pinch of cardamom, cinnamon, or nutmeg for warmth.
- Citrus: Add ½ teaspoon finely grated lemon or orange zest for brightness.
Storage: Store truffles in an airtight container in the refrigerator for up to 1 week.