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Single bitter white truffle with other silver and white on bluish grey plate

White Chocolate Truffles

  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Chilling time: 180 minutes
  • Total Time: 3 hours 20 minutes
  • Yield: 24 truffles 1x
  • Category: Candy - Sweets
  • Method: Mixing
  • Cuisine: International


These truffles are incredibly easy to make and delicious! Full of white chocolate, ground nuts, and a hint of rum, they are festive and can be made ahead and kept in the refrigerator or frozen. You can easily vary the booze and the type of nuts to your personal preference. 

They do not travel well long distances as they need to be refrigerated. So they're not the best recipe for a homemade gift. 


Units Scale
  • 8 ounces white melting chocolate, finely chopped (see Notes below)
  • 1 cup walnuts, pecans, or macadamia nuts, finely ground (I use the food processor)
  • 1/4 cup heavy cream
  • 2 tablespoons rum (see Notes below)
  • 3/4 cup finely shredded unsweetened coconut, lightly toasted


  1. Put finely chopped white chocolate in a bowl.
  2. Heat cream in a small saucepan until it starts to simmer, just before boiling, and add to the chocolate, trying to cover as much as possible. But it won't cover completely.
  3. Let stand 10 seconds and start to stir both ingredients together. The chocolate will start to melt.
  4. Mix until well incorporated, smooth, and shiny.
  5. If the chocolate does not melt completely, you can microwave the mixture (make sure you use a microwave-safe bowl) in 5-10 second spurts, mixing well after each time until the chocolate is completely melted. 
  6. Add the ground nuts, the rum and mix well.
  7. Cover with plastic wrap and chill until firm, about 3 hours. Or freeze for about 1 hour. The mixture should be firm enough to make balls with it. 
  8. Scoop heaping teaspoons of the mixture, form into a ball with your palms, and roll in shredded coconut.
  9. Chill, covered until ready to serve.
  10. Store leftovers in the refrigerator in airtight containers with parchment paper between layers. Or in the freezer.


Organization: always read the recipe first and make sure you have all the ingredients, at the right temperatures, and also the rest of the equipment and space to make it. This will make the process so much easier!

White chocolate: any white baking chocolate works but I like to use melting chocolate because it melts more easily. You can buy it online, Merckens coating melting wafers or Ghirardelli white melting wafers. If you use the regular baking chocolate, make sure it's finely chopped. I don't recommend white chocolate chips as they don't tend to melt well. 

Rum: any type of rum works, though gold or spiced is better in my opinion because they are mellower. I use Captain Morgan spiced rum. Also, a rum essence or emulsion works, like LorAnn Rum baking emulsion or Cook's pure rum extract.

Storing: they can be made ahead and refrigerated, covered, for several days, or in the freezer for a month. To defrost transfer to the refrigerator until soft enough to eat.

Size: don't be tempted to make large truffles. They should be about the size of a whole walnut. 


  • Serving Size: 1/24
  • Calories: 111
  • Sugar: 6.1 g
  • Sodium: 9.9 mg
  • Fat: 9 g
  • Carbohydrates: 7 g
  • Protein: 1.2 g
  • Cholesterol: 3.4 mg

Keywords: white chocolate truffles