White Chocolate Truffles

Servings: 30 truffles


  • 8 ounces Ghirardelli White Chocolate Baking Bar
  • 1/3 cup plus 2 tablespoons heavy cream
  • 1 tablespoon unsalted butter
  • 1 cup shredded coconut or chopped almonds


  • In a small saucepan, bring the cream to a simmer. Add the butter and stir until melted. Add the white chocolate. Stir until completely melted and smooth.
  • Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
  • Using a melon baller or small spoon, roll the mixture into 1" balls. Roll each ball in the coconut or almonds.
  • Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

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