Truffles (White Chocolate)

When it comes to candy, a chocolate truffle is considered one of the most decadent confections on the planet. But dark chocolate truffles aren't the only player in the game - you also can make these delectable candies with white chocolate. This easy recipe for silky-smooth white chocolate truffles is a great one to have in your culinary repertoire for holidays and parties. Because white chocolate is used and it has such a neutral flavour, you can add different flavorings and mix-ins to create an endless variety. They can be rolled in confectioner's sugar or cocoa powder or dipped in dark or white chocolate to be more stable at room temperature. Normally, the best chocolate you can find is recommended for candy making, but truffles have a better end result when made with chocolate chips as opposed to chocolate bars because the stabilizers in the chips help the truffles to set up firmer and hold their shape.

1 cup white chocolate chips or white chocolate, chopped
5 Tbsp. butter (diced)
3 Tbsp. heavy cream
pinch sea salt
½ tsp. extract or liqueur of choice
½ cup confectioner's sugar
1 lb white chocolate candy coating

Garnish:
chopped nuts
shaved coconut

Place the chocolate chips, butter, cream, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, about 1-2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.

If you are using any flavourings or liqueurs, stir them in until well-mixed.

Place plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.

Use a tsp. or a small candy scoop to form small 1" balls.

Dust your hands with confectioner's sugar and roll the truffles between your palms to make them round.

Place the balls on a waxed or parchment paper-lined baking sheet and refrigerate while you prepare the white candy coating.

Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.

Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet.

If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away before the white chocolate sets.

Repeat this process with the remaining truffles.

Refrigerate the tray briefly, for 10-15 minutes, until the white coating is set.

Makes 24.

Cook's Notes:  For the best taste and texture, serve the truffles at room temperature. If stored in an airtight container in the refrigerator, these homemade white chocolate truffles can last for up to 2 weeks.

If you want to make truffles ahead of time, they can be frozen. The downside is that they might develop a white discoloration known as a "bloom" caused by condensation and temperature changes making it out of temper. (But, fear not, the bloom doesn't affect the taste at all and it will be less obvious with white chocolate.) To freeze, place truffles in an airtight container, separated by layers of waxed paper or parchment paper. Pop the container in the refrigerator for 24 hours, then place them in the freezer for up to 6 months.

Defrost the truffles in the storage container in the refrigerator for 24 hours. Remove them to a countertop and let them come to room temperature before you unwrap them. Always eat truffles at room temperature.

Recipe Variations:
White chocolate truffles can be rolled in finely chopped nuts, crushed cookies, finely chopped candies, shredded coconut, finely chopped dried fruit, sprinkles, cocoa powder, confectioners' sugar, or even colored coarse or fine sugar.

You can also change the color and flavour to fit any occasion. For example, at Christmas, roll the truffles in crushed peppermints to achieve a candy-cane look. For Valentine's Day, add a few drops of red food colouring to the melted chocolate that is specially made for candies (make sure it's oil-based, otherwise the chocolate will seize and turn grainy and clumpy) and roll in crushed cinnamon candies.