21 White Chocolate Truffle Recipes You can Make At Home

A lot of so-called chocolate lovers say white chocolate is not real chocolate. Well to that I say, “what did white chocolate ever do to you?”

If you’re a bonafide lover of white chocolate like me, I’m sure you’ll agree that white chocolate deserves much more respect and recognition than what it’s currently getting. White chocolate’s cocoa butter and milk combination tastes rich and in my opinion, make for a better ingredient when you mix it with several other ingredients.

You may ask, why is it a much better alternative? Because while regular chocolate tastes glorious, it has a distinct taste that can clash or overpower most ingredients. White chocolate on the other hand, has this unexplainable ability to blend well with other ingredients. You can still taste the white chocolate, but it doesn’t overpower any other ingredients you put in with it.

This makes white chocolate the perfect ingredient to desserts like the ever popular chocolate truffle. Even the weirdest white chocolate truffle recipes with out of this world ingredient combinations work well with white chocolate as its mediator. If you plan on making truffles and you’re tired of the traditional flavors, white chocolate will make your chances of success higher.

Proof of this is our list of 21 white chocolate truffles recipes that you can absolutely get lost in. These recipes are easy to make and don’t use your run-of-the-mill truffle ingredients. If you love white chocolate and are open to a truffle tasting adventure, this list is all you’ll ever need to fulfill your white chocolate addiction.

Procedure:

1. Take your vanilla wafers and crush them using a food processor.

2. Use a hand-held mixer on low setting to combine the vanilla wafers, latte mix and cream cheese and latte mix in a bowl until it forms a smooth, thick dough.

3. Take a baking sheet and line it with wax or parchment paper. Set aside.

4. Using a spoon, scoop out a tablespoon of mixture and shape it into a ball. Place the ball on the baking sheet, repeating the process until the dough is used up. Place in the freezer for at least an hour.

5. Start melting the white chocolate almond bark in a microwave-safe bowl in 30-second increments. Stir until smooth and thoroughly melted.

6. Remove the frozen balls from the fridge. Using a fork, dip and roll the ball around to thoroughly coat it. Tap the fork against the side of the bowl to remove excess chocolate. Place on the baking sheet and allow to set.

7. Melt some dark chocolate in the microwave in 30-second increments, using the same process as the almond bark.

8. With a fork, take some of the melted dark chocolate and drizzle it on top of the truffles, creating nice streaks.

9. Allow the chocolate to set before transferring the truffles to an airtight container. Store in the refrigerator until ready to serve.

This white chocolate latte recipe yields around 12 truffles.

2. White Chocolate Coconut Truffles

Procedure:

1. Combine the 2 cups of white chocolate chips and 4 tablespoons of coconut oil in a heat-safe bowl. Pop the bowl into the microwave for 30 seconds. Take it out of the microwave and stir it for a bit to help it melt faster. Repeat this process until the chocolate is melted with a smooth consistency.

2. Stir in the desiccated coconut with the melted white chocolate. Once thorough incorporated, take a baking sheet and line it with parchment or wax paper.

3. Use a melon baller or large spoon to scoop out some of the mixture. Place an almond in the middle of the coconut mixture and then shape the mixture into a ball, making sure the almond is trapped in the middle. Place the ball on the baking sheet.

4. Pop the baking sheet in the fridge to chill for 3-4 hours, or until the coconut mixture is firm enough to work with.

5. Using the same melting process, start melting the 1 cup white chocolate melting candy mixed with 3 tablespoons of coconut oil to give it a nice sheen. Once the chocolate is fully melted, remove the baking sheet from the refrigerator.

6. Using a toothpick or a fork, take each ball and dip it into the melted chocolate. Ensure that it is fully coated before lifting it from the bowl. Lightly dip the truffle into a bowl of shredded coconut before placing it back on the baking sheet.

7. Repeat the previous process for all coconut balls.

8. Allow the chocolate to firm up at room temperature. Once the chocolate has set, you can transfer the truffles to an airtight container and store it inside your refrigerator until you’re ready to consume them.

This delightful white chocolate coconut truffle recipe makes around 40-50 truffles.

3. White Chocolate Red Velvet Truffles

Procedure:

1. Prepare the red velvet cake, following the instructions on the package.

2. Allow the cake cool completely before mashing it into crumbs, then pouring it into a large bowl.

3. Add the softened cream cheese to the cake crumbs. Using your hands, knead the mixture gently until the ingredients are fully incorporated.

4. Take a baking sheet and line it with wax or parchment paper.

5. Shape 1 tablespoon of the mixture into a ball and place it on the baking sheet. Do the same for the rest of the mixture. You will end up with around 35 to 40 balls.

6. Place the baking sheet in the refrigerator to chill.

7. Start melting the white chocolate while waiting for the balls to firm up. Break off the chocolate bark into smaller pieces, and melt it using a double boiler, stirring constantly to ensure a smooth and rich consistency.

8. Use a fork to dip each ball into the melted chocolate, rolling it around the ball to ensure that it is evenly coated. Tilt the fork against the side of the bowl to get rid of the excess chocolate. Place each truffle on the baking sheet.

9. Melt the dark chocolate chips in the same manner as the white chocolate. Using a fork create small streaks of dark chocolate on top of the white chocolate coating.

10. Let the truffles sit at room temperature to set the chocolate coating. Transfer the truffles to an airtight container and store in the refrigerator.

This white chocolate red velvet truffle recipe makes around 35-40 balls The use of ready-made red velvet cake mix makes this white chocolate truffles recipe easy enough to make for beginners. However, if you want to make a red velvet cake from scratch you’re also welcome to do so.

4. White Chocolate Sugar Cookie Truffles

Procedure:

1. In a food processor, pulse the sugar cookies until they turn to fine crumbs.

2. Cut the cream cheese into smaller pieces and combine with the sugar cookie crumb. Pulse until the ingredients are thoroughly incorporated.

3. Take a cookie sheet and line it with wax paper.

4. Using a spoon, scoop out a tablespoon of mixture and shape into 1-inch balls. Place the balls on the cookie sheet. Place in the freezer to chill for 15 minutes.

5. Using a double boiler, start melting the white chocolate bark or chips. Heat the chocolate while stirring constantly until the chocolate has melted fully.

6. Remove the balls from the freezer. With two forks, gently dip each ball into the melted chocolate one by one, coating it evenly with white chocolate before placing it back on the cookie sheet.

7. Decorate the truffles with sprinkles or chopped nuts. Allow the chocolate coating to set before transferring the truffles to an airtight container.

8. Store truffles in the freezer until ready to serve.

This sugar cookie truffle recipe yields around 18 truffles.

5. White Chocolate Blueberry Truffles

Procedure:

1. In a small saucepan, heat the heavy cream. Turn off the heat when it starts to boil.

2. Stir in the softened butter and mix until the butter has fully melted.

3. Place the dried blueberries and pulse in a food processor until it turns to a fine powder. Add it to the mixture and blend until all the ingredients are fully incorporated. Set aside.

4. Chop the white chocolate into smaller, more manageable pieces. Start melting the chocolate using a double boiler, casually stirring until completely melted and smooth.

5. Slowly add the blueberry mixture into the melted chocolate. Combine the two carefully until completely incorporated. Set the mixture aside for a few minutes to cool.

6. Cover the mixture with plastic wrap and place in the refrigerator until it’s firm enough to shape. You can chill it overnight if you want to.

7. Use a spoon to scoop out the mixture and shape it into 1-inch balls. Dip into a bowl of powdered sugar and place in an airtight container. Do the same for the entire mixture until you use it up.

8. Store the container in the freezer until ready to serve.

This white chocolate blueberry truffle recipe yields 18-20 truffles. Generally, if you love fruits on your truffles, you can just search for a basic white chocolate ganache truffle recipe and just use whatever fruit combination you want.

6. White Chocolate Pecan Pie Truffles

Procedure:

1. Pulse the pecans and vanilla cookies in a food processor until it turns into fine crumbs. Transfer the mixture to a large bowl.

2. Stir in brown sugar, vanilla extract and corn syrup. Mix until the ingredients are fully incorporated.

3. Line a baking sheet with wax paper. Set aside.

4. Using a spoon, scoop out some of the mixture and shape it into balls. Do the same for the remainder of the mixture.

5. Place the baking sheet in the fridge to chill for 30 minutes.

6. While waiting, start melting your chocolate coating. Heat the white chocolate using a double boiler, constantly stirring until the chocolate is fully melted.

7. With a toothpick, carefully take each truffle and dip it into the melted white chocolate. Let the excess chocolate drip back down to the bowl before placing the truffle back on the baking sheet. Take a pecan half and place it on top of the finished truffle to cover the hole created by the toothpick.

8. Repeat the previous step for all balls.

9. Let the white chocolate coating harden at room temperature before transferring the truffles to an airtight container. Store inside the freezer until you are ready to serve them.

This white chocolate pecan pie truffle recipe yields around 36-40 truffles.

7. Peanut Butter Snowballs

Procedure:

1. Mix the powdered sugar, butter and peanut butter in a large bowl. Blend until thoroughly combined.

2. Line a cookie sheet with wax or parchment paper.

3. Using a spoon, scoop out some of the mixture and shape into 1-inch balls. Place the balls on the cookie sheet and place inside the freezer for 15-30 minutes.

4. Break the white chocolate off into smaller pieces and put them in a heat-safe bowl. Pop the bowl into the microwave repeatedly in 30-second increments, stirring casually after each round, until the chocolate is completely melted.

5. Take your peanut butter balls and dip them one by one into the melted white chocolate. Make sure each ball is coated thoroughly before placing it back on the cookie sheet.

6. Allow the chocolate coating to set before transferring the truffles to an airtight container.

7. Store in the freezer until ready to serve.

This peanut butter truffle recipe yields 20 truffles.

8. White Chocolate Oreo Truffle

Procedure:

1. Place the Oreo cookies in a food processor. Pulse until the cookies turn into crumbs.

2. Set aside about ¼ cup of Oreo crumbs to be used as topping later on.

3. Mix the rest of the Oreo crumbs with the cream cheese. Combine until thoroughly incorporated.

4. Take a baking tray and line it with wax paper.

5. Using a spoon, scoop out 1 tablespoon of the mixture and shape into balls. Place each ball on the baking tray. Repeat the process until you’ve used up all the Oreo crumb mixture. Place the baking tray in the refrigerator to chill for 3-4 hours. If you’re in a hurry, you can place it in the freezer for 15 to 30 minutes.

6. Break off the white chocolate into smaller pieces and melt using a double boiler. Remember to constantly stir the chocolate while it’s melting to achieve a shiny and smooth texture.

7. Remove the baking tray from the refrigerator. Dip each Oreo ball into the melted chocolate, coating it thoroughly before placing it back on the tray. Sprinkle the top of each truffle with more Oreo crumbs. Refrigerate for an 1 hour, or until the chocolate coating has set.

8. Store in an airtight container for up to a week in the freezer.

This white chocolate oreo truffle recipe yields 30-36 truffles. This recipe for white chocolate truffles is actually a variant, and the original recipe uses semi-sweet or milk chocolate. However, white chocolate’s satiny and creamy texture works well with the fudgy and chewy texture of Oreo crumb filling.

9. Matcha Green Tea Truffles

Procedure:

1. Break off the white chocolate into smaller pieces and place on a large heat-safe bowl. Set aside.

2. In a saucepan, heat the butter and cream over low heat, Stir in the salt and matcha powder. Just as soon as the mixture is starting to boil, take it off the heat and pour it on the white chocolate. Stir until the chocolate has fully melted and all the ingredients are combined well.

3. Refrigerate the mixture for 3 hours to overnight to firm up the chocolate.

4. Combine the matcha and powdered sugar meant for dusting on a plate and set aside.

5. With a teaspoon, scoop out some of the chocolate and shape it into balls. Dip the balls into the plate of matcha and powdered sugar. Place the dusted truffle in your preferred container. Store the container in the freezer until ready to serve.

This white chocolate green tea truffle recipe yields around 16 truffles.

10. White Chocolate Lemon Truffles

Procedure:

1. Combine the lemon zest and heavy cream in a small saucepan. Heat until cream comes to a simmer over low heat, constantly stirring. Remove the mixture from heat, cover it tightly and let it sit for 20 minutes, allowing the cream to absorb the flavor of the lemon zest.

2. In a heat-safe bowl, break off the white chocolate into smaller pieces. Add butter and salt.

3. Uncover the cream and reheat until it simmers. Remove and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat and strain using a fine-meshed strainer to remove the lemon zest. Strain the cream into the white chocolate bowl.

4. Place the white chocolate mixture over a double boiler. Stir constantly until the chocolate has fully melted and the texture is smooth.

5. Add lemon juice. Blend until all ingredients are incorporated properly. Pour the mixture into a bowl. Refrigerate the mixture to chill for 4 hours.

6. With a small cookie scoop, form 1-inch balls using your hands. Dip the truffles in granulated sugar to garnish.

7. Place the truffles in an airtight container and refrigerate until ready for consumption.

This white chocolate lemon truffle recipe yields 16-18 truffles.

11. Irish Cream White Chocolate Truffles

Procedure:

1. In a double boiler, melt the chopped white chocolate. Casually stir the chocolate until it is completely melted.

2. Add the heavy cream and Irish cream liqueur. Whisk until the ingredients are thoroughly incorporated.

3. Place the mixture in the refrigerator for 30 to 45 minutes to firm up.

4. Using a spoon, scoop out 1 tablespoon of the mixture and shape it into balls. Dip the balls in a plate of chopped macadamia nuts, coating it thoroughly. Place the coated truffles in an airtight container.

5. Store the truffles in the freezer until ready to serve.

This Irish cream white chocolate truffle recipe yields 12 truffles.

12. Key Lime Cheesecake Truffles

Procedure:

1. In a food processor, pulse the Golden Oreos and turn them to crumbs. Cut the cream cheese into smaller cubes and add it in. Pulse for a few seconds then add the lime juice and zest. Pulse again until it forms a thick, sticky dough.

2. Take a baking pan and line it with wax paper. You can lightly grease it if you want to.

3. Using a scoop, Form the dough into 1-inch balls, about 1 inch in size. Place on the baking pan and pop into the freezer to help firm the dough up.

4. Start melting the white chocolate using a double boiler. Stir continuously until the chocolate has melted fully. You can also melt it by microwaving it in 30-second intervals.

5. With a toothpick or a fork, dip the dough balls into the melted chocolate, covering it thoroughly. Allow the excess chocolate to drip back into the bowl before placing the truffle on the baking sheet.

6. Sprinkle the top of the truffles with leftover zest of lemon that has been chopped finely. Place the truffles in an airtight container and store in the freezer.

This key lime white chocolate truffle recipe yields 36 truffles.

13. Pumpkin Spice Truffles

Procedure:

1. Cut the softened cream cheese into smaller cubes and place it in a food processor.

2. Add the sugar and pulse until the cream cheese is nice and creamy.

3. Add the pureed pumpkin and continue mixing until thoroughly combined.

4. In a double boiler, break off the white chocolate into smaller pieces and heat until the chocolate is completely melted without any lumps.

5. Go back to your food processor and stir in the pumpkin pie spice, graham cracker crumbs, melted white chocolate and cinnamon.

6. Continue pulsing the food processor for a couple of minutes. The mixture should have a thick and soft consistency.

7. Cover the mixture tightly and chill inside the fridge for 1 hour. You can also chill them overnight. Do not skip this step, even if you need to make the truffles immediately.

8. Line a large cookie sheet with parchment or wax paper. Use more cookie sheets if you plan on making a lot of truffles. Set aside.

9. Use a spoon and scoop out around 1 teaspoon of the mixture. Roll the mixture between your palms to shape it into a ball, and put them on the cookie sheet. Repeat the procedure for the rest of the mixture. Chill the balls in the fridge while you’re melting the chocolate coating.

10. Start melting the white chocolate for the coating. You can place the white chocolate in a heat-safe bowl and pop it into the microwave for 30 seconds. Take the bowl out and stir for a bit before placing it back into the microwave for another 30 seconds. Keep repeating this step until the white chocolate is completely melted. Let the chocolate cool slightly for 5 minutes.

11. You can also melt the chocolates using a double boiler.

12. Remove the cookie sheet from the refrigerator. Dip each ball in the melted white chocolate with a fork, turning them carefully to coat the ball thoroughly. Allow the excess chocolate to drip down to the bowl before placing the ball back on the cookie sheet. Repeat this step for all truffles.

13. Sprinkle graham cracker crumbs on top of the truffles if you want.

14. Allow the white chocolate to set before storing the truffles in the freezer. Thaw them out around 30 minutes before serving them.

This pumpkin spice white chocolate truffle recipe yields 35 truffles.

14. Raspberry Cheesecake Truffles

Procedure:

1. With an electric mixer, combine the cream cheese, vanilla and powdered sugar until it forms a light and fluffy texture. Stir in raspberries and fully incorporate the ingredients together.

2. Slowly add the graham cracker crumbs and cool whip and fold it into the mixture.

3. Once the mixture is fully incorporated, place the bowl in the freezer to firm up the filling.

4. Line a baking tray with wax paper and set aside.

5. With a spoon, scoop dollops of cheesecake mixture and shape them into balls. Place the balls on the wax paper and store inside your freezer for 2 hours.

6. Using a double boiler, start melting the white chocolate, constantly stirring until the chocolate melts completely. Allow the chocolate to cool for a little bit before you start dipping the truffles.

7. Remove the truffles from the fridge and with a fork, dip each ball into the melted chocolate. Allow the excess chocolate to drip back into the bowl before placing the truffle back on the baking dish. Allow the chocolate coating to harden before transferring the truffles to an airtight container.

8. Store in the freezer until ready to serve.

This raspberry cheesecake truffle recipe yields 22 truffles.

15. White Chocolate Peppermint Truffle

Procedure:

1. Set aside 4 ounces of white chocolate for later. Chop the remaining 8 ounces and place in a heat-safe bowl.

2. In a saucepan, heat the peppermint extract and heavy cream until it simmers. Remove the mixture from heat and let it cool until it stops bubbling. Pour the heavy cream over the white chocolate. Stir until the chocolate is thoroughly melted and smooth.

3. Cover the mixture with plastic wrap and place it in the freezer to firm up for a minimum of 2 hours. You can also chill it overnight.

4. Take a cookie sheet and line it with wax and parchment paper.

5. Remove the mixture from the freezer. With a melon baller, scoop out some of the mixture and shape into 1-inch balls. Place the balls in the cookie sheet and chill in the fridge for 20 to 30 minutes.

6. Start melting the semi-sweet chocolate using a heat-safe bowl. Pop the bowl into the microwave in 30-second increments, stirring between increments until the chocolate has melted.

7. Dip each ganache ball into the melted chocolate with a fork, thoroughly coating it before placing it back on the cookie sheet. Repeat this process for all ganache balls.

8. Melt the remaining white chocolate in the same manner as you did the semi-sweet chocolate. Drizzle the melted white chocolate on top of the truffles, creating small streaks.

9. Store the truffles in an airtight container in the freezer until ready to serve.

This recipe yields a dozen truffles. You can take this easy white chocolate truffles recipe to the next level by chopping peppermint barks to a fine powder and using it as a topping.

Procedure:

1. Mash the angel food cake into crumbs with your hands and transfer to a large bowl. Set aside.

2. In another bowl, whisk the whipping cream until they form soft peaks.

3. Chop the strawberries into small pieces and add it to the whipping cream. Stir in cream cheese, vanilla, and powdered sugar. Whisk until the ingredients are thoroughly incorporated.

4. Pour the cream mixture to the angel food cake crumbs. Mix until all the ingredients are combined well.

5. Line a cookie sheet with wax or parchment paper. Set aside.

6. Using a spoon, scoop out the mixture and shape into balls. Place the balls on the cookie sheet and freeze for 2-3 hours.

7. Start melting the white chocolate for dipping. Use a double boiler to slowly melt the chocolate, stirring constantly to ensure a smooth, even texture.

8. Remove the cookie sheet from the freezer and dip the balls one by one into the melted chocolate. Ensure that each ball is thoroughly coated before placing them back on the cookie sheet.

9. Allow the chocolate coating to harden at room temperature before transferring the truffles to an airtight container. Store in the freezer until ready to serve.

This strawberry shortcake truffles recipe yields 36 truffles. This is a fairly easy white chocolate truffle recipe because you are using ready-made angel food cake. If you’re a wiz in the kitchen, you can make it more unique by baking the angel food cake from scratch.

17. Chili White Chocolate Truffles

Procedure:

1. Break off the white chocolate into smaller chunks. Place in a heat-safe bowl. Set aside.

2. In a saucepan, bring the double cream to a boil. Stir in the butter and turn off the heat.

3. Pour the almost boiling cream over the white chocolate chunks and allow to sit for a few minutes before stirring it. Stir until the chocolate has thoroughly melted. Add the chili powder and sea salt.

4. Once the ingredients have been incorporated fully, cover the bowl with a plastic wrap and chill in the refrigerator for at least 4 hours.

5. Prepare your truffle toppings. Toast and chop the hazelnuts finely and put them on a plate. In another plate, place the cocoa powder.

6. Remove the bowl from the refrigerator. With a spoon, scoop out truffle balls of approximately 1-in diameter. Dip the truffles in the cocoa powder or chopped hazelnuts.

7. Repeat this step for all truffles. Store the truffles in an airtight container and keep it in the freezer until ready to serve.

This is a spin on a white chocolate truffles recipe Jamie Oliver made famous. The recipe yields about 40 truffles.

18. Apple Cinnamon Truffles

Procedure:

1. Line a cookie sheet with wax paper. Set aside.

2. Place the golden oreos in a food processor and pulse until the cookies become fine crumbs. Transfer the cookie crumbs to a bowl and combine with the applesauce, cream cheese, nutmeg, and ½ teaspoon of the cinnamon until well incorporated.

3. With a spoon, roll the Oreo mixture into balls and place on the cookie sheet. Repeat this step until you use up all the Oreo mixture.

4. Chill the cookie sheet in the refrigerator for a few hours.

5. Using a double boiler, melt the white chocolate, stirring constantly until the chocolate is thoroughly melted. Add the rest of the cinnamon to the melted chocolate and stir some more. Allow the melted chocolate to cool for a bit before using it as a dip.

6. Remove the cookie sheet from the fridge and one by one, start dipping the Oreo balls into the melted chocolate. Use a fork to gently push it around until each ball is coated thoroughly. Place it back on the cookie sheet.

7. Sprinkle the truffles with any leftover cinnamon. Allow the chocolate coating to set at room temperature before transferring the apple cinnamon truffles to an airtight container.

8. Store the container in the freezer until ready to serve.

This apple cinnamon truffle recipe yields around 30 truffles.

19. White Chocolate Eggnog Truffle

Procedure:

1. Bring the sugar, butter and eggnog to a boil. Allow the mixture to boil for a couple of minutes before removing it from the fire. Stir in the nutmeg and rum.

2. In a large mixing bowl, combine the white chocolate morsels and marshmallow cream. Add the eggnog mixture. Mix until all the ingredients are thoroughly incorporated.

3. Pour the mixture into a cookie sheet lined with wax paper. Place in the refrigerator for 1-2 hours.

4. Once the mixture has hardened, remove the sheet from the refrigerator. Cut the mixture into small squares.

5. Take each square and roll it into a ball before placing it back on the cookie sheet. Return to the refrigerator for another hour.

6. Melt the white chocolate using a double boiler, stirring repeatedly until thoroughly melted.

7. With a toothpick, gently take each truffle and dip it into the melted chocolate. Roll the toothpick between your fingers to help turn the truffle around and around until it’s coated evenly. Place the truffle back on the sheet. Repeat this step for all truffles.

8. You can sprinkle the truffles with any remaining nutmeg. Let the chocolate coating firm up at room temperature.

9. Transfer the truffles to an airtight container and store in the freezer until ready to serve.

This eggnog truffle recipe yields 16 truffles.

Procedure:

1. Line a cookie sheet with wax paper. Set aside.

2. With an electric mixer, beat the two types of butter together for 30 seconds. Slowly add the cocoa powder and powdered sugar, mixing until well-combined. Add rice cereal.

3. Using a spoon, scoop out a dollop of the mixture and shape into 1-inch balls. Place the balls on the cookie sheet and pop it in the freezer for around 30 minutes.

4. Combine the candy coating, shortening and white baking chocolate in a heat-safe bowl, pop into the microwave in 30-second increments, stirring after each increment until the chocolate is thoroughly melted.

5. With a fork, dip each ball into the melted chocolate, coating it completely before placing it on the cookie sheet.

6. Allow the chocolate coating to set before transferring the truffles to an airtight container.

7. Store in the freezer until ready to serve.

This white chocolate almond truffle recipe yields 36 truffles.

21. Chocolate Gingerbread Truffles

Procedure:

1. Line a cookie sheet with wax paper. Set aside.

2. Throw all gingerbread cookies into a food processor and pulse the cookies until they turn into fine crumbs.

3. Cut the cream cheese into smaller pieces and add to the cookie crumbs. Pulse some more until the ingredients are fully incorporated.

4. Use a spoon to scoop out some of the mixture and shape into 1-inch balls. Place the balls on the cookie sheet and chill inside the fridge for 30 minutes.

5. Start melting the white chocolate chips using a double boiler. You can also place the chocolate chips in a heat-safe bowl and popping it into the microwave in 30-second increments, stirring after each time until the chocolate has melted completely.

6. With a toothpick, dip the balls into the melted chocolate, swirling it around to coat it completely. Lift the ball from the dip, allowing the excess chocolate to drip back down into the bowl before placing the ball back on the cookie sheet. Repeat the same process for all the balls.

7. Drizzle some candy sprinkles on top of the truffles while the chocolate is still wet.

8. Refrigerate the truffles for 15 minutes to harden the chocolate coating. Transfer the truffles to an airtight container and store in the freezer until ready to serve.

This chocolate gingerbread truffle recipe yields 16 truffles.

Conclusion

Sadly, the reason why some people have no love for milk chocolate is because their experience with it is terrible. Understandably, the taste of low quality white chocolate is treacly, and some say the experience is like chomping down on milk powder, which is not nice at all. This is why, if you plan on using any white chocolate truffles recipe on this list, it’s important to use the highest quality of white chocolate you can afford.

Using high-quality white chocolate also plays on white chocolate’s biggest advantage over other chocolate types - it has the best texture. Usually, if you search for “recipe white chocolate truffles” on the Internet, you’ll find white chocolate used as a coating. High-quality white chocolate melted the proper way produces a smooth, rich and satiny chocolate coating which makes even the most random baking project look professional.

So what are you waiting for? Just pick any white chocolate truffle recipe on the list and show the world your appreciation for this underdog of the chocolate world. It tastes absolutely wonderful as part of your personal chocolate dessert stash, but it’s even better as a present to your loved ones. Not only are you show off your cooking prowess, you are also spreading awareness of how awesome white chocolate can be if used properly.

White chocolate lovers unite!