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White Chocolate Truffles look like something straight out of a fancy candy shop, but they are secretly one of the easiest treats you can make at home. Smooth white chocolate shells filled with a creamy three ingredient ganache, they melt in your mouth and make the prettiest little gift. I made a batch of these heart shaped beauties for a Valentine’s Day surprise, and Maddie wanted to box them up for every teacher she has. If you love an easy candy, you will also adore our chocolate covered peanut butter pretzels.
One bite of these creamy, dreamy white chocolate truffles and you will want to make a double batch for everyone you know.
White Chocolate Truffles Quick Look
- 🕒 Prep Time: 1 hour
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 1 hour 5 minutes
- 🍽️ Serving: 36 truffles
- ⚡ Calories: 101kcal
- 🌶️ Flavor Profile: Sweet, creamy, and buttery (a white chocolate lover’s dream)
- ✋ Difficulty: Easy, only 3 ingredients, like our dipped pretzels
Quick Answer
To make white chocolate truffles, melt white chocolate chips and coat silicone molds to form shells, then chill. Make a ganache by melting more chocolate chips with butter and sweetened condensed milk until smooth. Pipe the ganache into the molds, seal with more melted chocolate, chill until firm, and pop the truffles out.
Jump to:
- White Chocolate Truffles Quick Look
- Quick Answer
- Why This Recipe Works
- Why You’ll Love This Recipe
- Key Ingredients
- Variations and Substitutions
- How to Make White Chocolate Truffles
- Recipe Tips & Tricks
- Serving Ideas and Suggestions
- White Chocolate Truffles FAQs
- Other Recommended Easy Candy and Dessert Recipes
- Easy White Chocolate Truffles Recipe
Why This Recipe Works
Click to see the technique science
- Only three ingredients. White chocolate chips, butter, and sweetened condensed milk are all you need for a luxurious, creamy candy.
- No candy thermometer. There is no tempering or precise temperatures here, just melting and chilling, so anyone can make them.
- Molds make them pretty. Silicone candy molds give you perfectly shaped truffles with smooth, professional looking shells.
- A creamy ganache center. The sweetened condensed milk ganache stays soft and melt in your mouth creamy inside the firm chocolate shell.
- The fridge does the work. Quick chilling sets each layer fast, so the whole process moves right along.
- Endlessly giftable. They look bakery worthy boxed up, making them a perfect homemade gift or party favor.
Why You’ll Love This Recipe
- They taste fancy but use just three simple ingredients.
- No candy thermometer or special skills required.
- They make adorable, giftable treats for any holiday or occasion.
Key Ingredients
These truffles could not be simpler. Here is what each part does.
- White Chocolate Chips: The star of the show. They form both the smooth outer shell and the creamy ganache center, so use a good quality brand that melts well.
- Sweetened Condensed Milk: This thick, sweet milk gives the ganache its rich, creamy, melt in your mouth texture.
- Butter: A touch of butter adds silkiness and a subtle richness to the ganache.
- Silicone Molds: Not an ingredient, but the secret to those pretty, professional looking shapes. Any silicone candy mold works.
See recipe card for exact quantities.
Variations and Substitutions
These truffles are a fun blank canvas. Try one of these ideas.
- Add flavor: Stir a little peppermint, almond, or orange extract into the ganache for a flavored truffle.
- Color them: Tint the melted white chocolate with oil based candy coloring for festive shells.
- Dark or milk chocolate: Swap in dark or milk chocolate chips for a different kind of truffle.
- Sprinkle on top: Add sprinkles, crushed candy canes, or edible glitter before the chocolate sets.
- More easy candy: If you love a simple sweet, try our chocolate covered peanut butter pretzels next.
How to Make White Chocolate Truffles
- Melt 2 cups of the white chocolate chips until smooth, setting aside 1/2 cup for later.
- Coat silicone heart molds with the melted chocolate, scrape off the excess, and chill until the shells set.
- Combine the remaining chocolate chips, butter, and sweetened condensed milk in a bowl to make the ganache.
- Microwave and stir the ganache until it is completely smooth.
- Pipe the ganache into the chilled chocolate molds, leaving a little room at the top.
- Seal with the reserved melted chocolate, chill until set, then pop the truffles out of the molds.
Recipe Tips & Tricks
- Melt chocolate gently. Microwave white chocolate in short bursts and stir often, since it scorches more easily than dark chocolate.
- Tap out air bubbles. Gently tap the mold on the counter after coating to release any trapped air for smooth shells.
- Do not overfill. Leave a little room at the top of each mold so you have space to seal it with chocolate.
- Chill between layers. Letting each layer set in the fridge keeps the shell, filling, and seal distinct and neat.
- Use a piping bag. Piping the ganache into the molds is far cleaner and easier than spooning it in.
- Pop them out gently. Once fully set, flex the silicone mold to release the truffles without cracking the shells.
Serving Ideas and Suggestions
These white chocolate truffles are made for sharing, whether you are filling a candy box, building a dessert tray, or just keeping a stash in the fridge for yourself. Serve them chilled, straight from the mold, as a sweet little after dinner bite.
They are perfect on a holiday treat platter next to our dipped peanut butter pretzels and lemon raspberry cake balls. For a bigger spread, add our smores whoopie pies or some gingerbread men.
Box them up with a ribbon for an easy homemade gift, or set them out at a party and watch them disappear. However you serve them, these creamy white chocolate truffles always feel a little bit special.
White Chocolate Truffles FAQs
Use a good quality white chocolate chip or bar that lists cocoa butter in the ingredients, since those melt smoother and set firmer. Avoid white candy melts if you want a true white chocolate flavor, though they do work in a pinch.
Yes. Chill the ganache until firm, scoop it into balls, then dip or roll them in melted white chocolate. They will look more rustic but taste just as delicious.
Keep them in an airtight container in the refrigerator for up to two weeks. Let them sit at room temperature for a few minutes before serving for the creamiest center.
Yes. Freeze them in an airtight container for up to three months. Thaw them in the fridge overnight, and try not to let condensation form on the surface.
White chocolate seizes if it gets too hot or if any water touches it. Melt it slowly in short bursts, keep all your tools dry, and stir between each burst to keep it smooth.
Absolutely. Stir a small amount of peppermint, almond, orange, or coconut extract into the ganache. A tiny bit goes a long way, so start with just a quarter teaspoon.
Craving more easy treats? Dip up a batch of our chocolate covered peanut butter pretzels next for another no fuss candy.
Easy White Chocolate Truffles Recipe
Ingredients
- 3 cups white chocolate chips
- 1 tablespoon unsalted butter
- 7 ounces sweetened condensed milk
Instructions
- Melt 2 cups of the white chocolate chips and set aside 1/2 cup.3 cups white chocolate chips
- Pour melted chocolate into a silicone candy mold and let excess drip off. Using an offset spatula or bench scraper, scrape off excess chocolate—place in the fridge for 5 minutes to harden.
- While the chocolate mold is setting up, make the ganache. Place the butter, the remaining 1 cup of chocolate chips, and the condensed milk in a medium-sized heatproof bowl.1 tablespoon unsalted butter, 7 ounces sweetened condensed milk
- Microwave on high for one minute. Let stand one minute. Stir until smooth and combined, this may take a few minutes.
- Pour into a pastry bag and cut off a very small amount from the tip.
- Fill the molds almost all the way to the top with the ganache, leaving a small space to add more melted chocolate—place truffles in the fridge for 10 minutes to set.
- Once set, pour the remaining melted white chocolate from step 1 on top. Using an offset spatula or bench scraper, scrape off the excess chocolate.
- Place in the fridge for 5 minutes to set. Then, pop the chocolates out of the mold and enjoy!
Notes
- Melt Chocolate Carefully: Use low heat or medium heat to melt the chocolate to avoid burning. Especially if using the stove top.
- Add a Pinch of Salt: It enhances the flavor and balances the sweetness.
- Get Creative with Toppings: Try various toppings like cocoa powder, chopped nuts, or even coconut oil mixed with chocolate for drizzling.
Nutrition
Love This Recipe?
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They are final at room temperature in an airtight container for 1 week or in the fridge for 2 weeks.
How do you store them? In the fridge?
These truffles look great! Love the idea, can’t wait to try making them!
These are so gorgeous! They look so good, too! Perfect for Valentine’s Day.
Looks amazing!