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    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


    1. 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.
    2. Remove from the heat and pour into a shallow bowl. Cool, cover, and refrigerate the mixture until firm, at least 2 hours.
    3. Using a melon baller or small spoon, roll the mixture into 1" balls. Roll each ball in the coconut or almonds.
    4. Enjoy immediately or refrigerate in an airtight container for up to 2 weeks.

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