Name: White Chocolate Truffles with Cocoa Powder and Nuts Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 2 h 45 min
Cuisine: International
Ingredients: 300 grams (about 10.5 oz) white chocolate, chopped; 150 ml (about 2/3 cup) heavy cream; 1 teaspoon vanilla extract; About 1/2 cup cocoa powder, for dusting; 1/2 cup chopped nuts (such as almonds or hazelnuts), for coating

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Introduction

White chocolate truffles are a decadent treat that combines creamy sweetness with a slightly crunchy coating. This simple recipe creates smooth, melt-in-your-mouth truffles perfect for gifting or enjoying at home.

A close-up view of a small pile of smooth, round white chocolate balls stacked in a pyramid shape on a white plate with a delicate edge design. Each ball is coated evenly in creamy white chocolate with a few small drips at the base, and topped with a sprinkling of finely chopped nuts or crunchy bits, giving a slightly rough texture on top with light brown and white colors. The white chocolate coating is shiny and smooth, creating a soft contrast to the textured topping. The plate sits on a white marbled texture, softly blurred in the background, focusing on the neat arrangement of the sweet treats. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

White chocolate – 300 grams (about 10.5 oz), chopped
Heavy cream – 150 ml (about 2/3 cup)
Vanilla extract – 1 teaspoon
Cocoa powder – for dusting (about 1/2 cup)
Chopped nuts (such as almonds or hazelnuts) – 1/2 cup, for coating

Instructions

Step 1: Place chopped white chocolate in a heatproof bowl over a saucepan of simmering water. Stir gently until the chocolate is fully melted and smooth.
Step 2: Pour warm heavy cream over the melted chocolate, add vanilla extract, and let it sit for one minute. Stir the mixture until it is smooth and well combined.
Step 3: Cover the bowl with plastic wrap and refrigerate for about two hours, or until the mixture is firm enough to shape.
Step 4: Use a small cookie scoop or spoon to form bite-sized balls from the chilled mixture. Place them on a baking sheet lined with parchment paper.
Step 5: Roll each truffle first in cocoa powder, then in chopped nuts to coat evenly. Return the truffles to the refrigerator for at least 30 minutes to set before serving.

Tips & Variations

For a flavored twist, add a teaspoon of orange zest or a splash of liqueur like Grand Marnier to the cream mixture before chilling.
Use different coatings such as shredded coconut, powdered sugar, or crushed peppermint for seasonal variations.
Make sure to chop white chocolate finely to help it melt evenly and avoid lumps in the ganache.

Storage

Store the truffles in an airtight container in the refrigerator for up to one week. Allow them to sit at room temperature for 10 minutes before serving to soften slightly. For longer storage, freeze the truffles for up to one month and thaw in the fridge before enjoying.

How to Serve

A close-up of a group of round truffles placed on a white plate with a wavy edge. Each truffle is coated smoothly with a pale cream-colored chocolate layer, topped with small bits of white and light brown crushed nuts. The truffles are arranged closely, with some stacked slightly, showing a soft and shiny texture on the chocolate coating. The background has a white marbled surface to enhance the focus on the truffles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use milk chocolate instead of white chocolate?

Yes, you can substitute milk chocolate for white chocolate and follow the same method. The truffles will have a richer, chocolatey flavor.

Do the truffles need to be refrigerated?

Yes, refrigeration helps the truffles set properly and keeps them fresh. If left at room temperature for too long, they may become too soft.