These 4 Ingredient White Chocolate Truffles are absolutely delicious, so simple to make and rather easy to eat!
I have been all about the sweet treats so far this 2024 Christmas season, I am trying to share a nice big variety of decadent treats so there is something here for everyone. These are lovely for gifts or for enjoying with friends and family.
These 4 ingredient truffles are made simply with white chocolate, vanilla wafers (the light airy biscuits filled with vanilla creme), cream and vanilla.
They can be made ahead of time and frozen so perfect for getting yourself ready for the busy season.
Truffles are such a lovely recipe to make at Christmas time, the smells of sweet chocolate in the air and taking time to sit down and prepare decadent treats for others.
The sort of white chocolate is entirely up to you. I like using a real block of eating chocolate, I find that it gives the best flavour. But I realize chocolate is quite pricey, so if you prefer use white chocolate melts, use the ones intended for melting smoothly.
If you wished to make these a little more adult you could add a few tablespoons of Baileys to the mixture, but you will need to reduce the cream by that amount so they are not too soft.
Please scroll down the page to see the FULL printable recipe card, quantities and method
All you the ingredients you need:
-
Vanilla Cream Wafer Biscuits
-
White Chocolate
-
Cream
-
Vanilla Essence
Take care when heating chocolate, it can so easily seize. Seized chocolate is when it has overheated too much, which does not take a lot as I have learned over the years.
It will not look smooth and silky like melted chocolate, rather it will be thick and have a grainy lumpy texture.
Ignore the cream I am using in this photo! I ran out and used what I had
The fix seems counterintuitive but you add a teaspoon of boiling water and whip the chocolate well to incorporate it, adding another teaspoon only if required. It will return to the silky smooth texture it should have always been.
Melt the chocolate with the cream carefully, then add to this the crushed vanilla cream wafers and the vanilla and stir. Pop the mixture in the fridge for an hour to cool right down and firm up, ready for rolling.
For the coatings, what you use is entirely up to you! I have shown three methods here today, and they were all popular with a different family member. But you could also use sprinkles, crushed nuts or biscuits etc.
One daughter loved the chocolate coated ones, hubby enjoyed the dried raspberry as liked the tart flavour paired with the creamy white chocolate and our youngest loved the coconut.
I use a level tablespoon to measure the balls, I find this is a great size and makes every ball uniform. Feel free to make them smaller if you wish. Roll into a ball and coat in the toppings the chill for 4 hours or overnight.
These are best stored in the fridge until ready to eat, or they freeze well also. See the recipe notes for how I coat in white chocolate.
If you like the idea of truffles and festive balls then check out just some of my sweet delicious recipes!
Lemon Coconut Truffles
Mint Chocolate Truffles
Tim Tam Truffles
Lolly Truffles
Baileys Tim Tam Truffles
Recipe inspired by those seen at Cake Whiz, Sweetest Menu and more. A lovely simple recipe that works so well.
I hope you love this simple recipe for 4 Ingredient White Chocolate Truffles
4 Ingredient White Chocolate Truffles
Delicious easy White Chocolate Wafer Truffles
Ingredients
- 125 grams Vanilla Cream Wafer Biscuits
- 2 Cups White Chocolate, 300 grams, Block or Melts*
- 1/3 Cup Cream, 80mls
- 1 teaspoon Vanilla Essence
Coatings
- Freeze Dried Raspberries, finely crushed
- Desiccated Coconut, fine
- White Chocolate, melted*
Instructions
- In a food processor or blender blitz the cream filled wafer biscuits until they are a fine crumb and set aside.
- In a medium microwave safe bowl (or use a double boiler) add the small chocolate chunks and cream, heat for 30 seconds, stir, then heat for a further 30 second and stir.
- From here heat for just 10-20 seconds at a time only until the chocolate has fully melted and is silky smooth. Careful not to overheat as this can cause chocolate to seize see notes*
- Add the crushed wafer biscuits and vanilla into the melted chocolate and stir to combine.
- Place the bowl in the refrigerator covered for at least an hour to cool and firm up a little to make rolling easier.
- Prepare the toppings you wish to use in a small bowl (or bowls) and a tray or plate for the finished balls
- Take a level tablespoon amount of mixture and roll into a smooth ball with your hands, then roll in the coating of your choice. I use a teaspoon to make it easier to turn and coat the ball in the coating and not leave finger impressions.
- Then place the truffle carefully on the tray and repeat with the remaining mixture. *See notes below if coating in melted chocolate.
- Chill the balls on the tray in the refrigerator for at least 4 hours or overnight until firm, then they can be added to an airtight container and stored in the fridge until ready to serve.
- These will keep for at least 5 days in the fridge or they freeze well too for up to 3 months.
- Enjoy!
Notes
What sort of white chocolate is best to use for truffles?
I like using my favourite block of eating chocolate, as it tastes delicious! But you can use white chocolate melts if you prefer.
What sort of cream?
Full fat cream, that is the sort you use for whipping that has a high fat percentage.
What to do if my white chocolate seizes?
This can happen so easily if chocolate is overheated. The chocolate becomes thick and grainy in texture and looks quite odd compared to the silky smooth chocolate you normally expect.
It can be saved, all you need to do is to add 1 teaspoon of boiling hot water to the chocolate and whip it well to combine, if after 30 seconds of whipping it is still grainy, add a further teaspoon and beat again until silky smooth.
How to coat truffles in melted white chocolate?
Roll the balls and chill them for an hour before coating.
The amount of chocolate needed depends on whether you're coating all the balls in white chocolate. Use 100–150g of white chocolate to start.
Melt the chocolate in a small bowl or ramekin in the microwave, heating in 20-second bursts and stirring until smooth. Dip each ball into the melted chocolate, using a fork to turn to coat evenly.
Scoop under the ball with the fork, and hold above the bowl, letting excess chocolate drip off, giving it a little jiggle helps, then place it on a paper-lined tray or plate. Repeat with the remaining balls, then refrigerate for an hour to set.
Gently reheat chocolate for 10 seconds if it becomes too thick, and make more if required.
Can I add Baileys Irish Cream Liqueur to this and make an adults only version?
Yes of course! Simply add 2-3 tablespoons of Baileys and reduce the cream by this amount.
Nutrition Information:
Yield: 30 Serving Size: 1Amount Per Serving: Calories: 108Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 46mgCarbohydrates: 12gFiber: 0gSugar: 10gProtein: 1g
JustAMumNZ.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although justamumnz.com attempts to provide accurate nutritional information, these figures are only estimates.
I hope you love these ones! Remember to rate my recipes above if you enjoy them and let people know what coating you used in the comments down below.
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Happy Baking!
Anna
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Sonya Stavropoulos says
These balls sound delicious , could we swap the white choc for normal milk choc, and would we then also swap the vanilla bic for a choc wafer ?
justamumnz says
I think that would be lovely.