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Thursday, April 17, 2014

Teri's White Chocolate Truffles

I am excited to be bringing you this White Chocolate Truffle recipe here at Bacon Time with The Hungry Hypo. Thank you so much Mindie for allowing me to share this fun and tasty recipe!
These White Chocolate Truffles just scream "Spring" and they would be perfect for a special Easter basket, an Easter brunch, an "any reason at all" dessert,  Mother's day......and the list goes on! These truffles are easy to make, and you will always get a lot of "oohs and aahs". That's always nice!

Truffles white chocolate
White Chocolate Truffles 

1 pound  White Chocolate Chips
3/4 cup Heavy Whipping Cream
plastic gloves for food use
Various Colors of Candy Melts
2 tablespoons of Vegetable Shortening
Sprinkles, Sanding Sugar, decor for tops

Place your chocolate chips in a mixing bowl.

Pour your heavy whipping cream into a medium sized
pot and bring it to a boil over medium heat.

Pour the cream into the bowl of chips.
Let them stand for about 1 minute.

Stir the cream and chips together with a spatula or spoon.
Make sure they are completely blended. If they aren't, you
will have an unmelted chip in your truffle, so this needs to be smooth.

Cover the bowl with plastic wrap and let it cool to room temperature.
Let the mix chill in the fridge until thick, which takes 2-3 hours,
or at room temperature overnight.

Take a small scoop and scoop out the truffle cream onto a pan
that will fit in your freezer. Use 2 pans if needed.
Line the bottom of the pan with wax paper or parchment paper.
Freeze the scoops of truffle cream.
When they are solid, take one pan out at a time and using
the plastic gloves, begin to roll into balls (like in the pic).
Return them to the freezer. Roll all of the truffles into the
round balls before going on. You are getting them ready
 to be dipped in the candy melts. The truffles will get soft
while you are rolling them, and they must be solidly frozen
before going to the next step.

Place your candy melts in a double boiler, and melt them
over low heat.

As your candy melts begin to melt, add  your
vegetable shortening. This will make the candy melts a
little thinner and easier to cover the truffles. Start with 1 tablespoon
first, and check the consistency. You want it a little
thicker than melted chocolate.

Take your frozen truffle creams from the freezer and start
dipping. Dip one at a time. If you dip more than one
at a time, the truffles will start to melt while sitting in the
melted candy melts.
You can use a candy dipping spoon or a fork.
As you bring the candy from the pot, shake it just a little,
 so that the excess candy melt will drop back into the pot.

Place the truffles back into the same pan. Decorate with
sprinkles or sanding sugar, or however you want.
Remember that the melts set up quickly.
After all the truffles are dipped and decorated, keep in the
fridge to avoid melting or stickiness.

Thank you for joining me today! It was a pleasure to be here,
and if you have any questions about this recipe, please contact me
at or leave a comment below.
Have a Happy Spring!


  1. These look so good and tasty also! Fun project. Thanks for sharing at TTF!

  2. Wowwww
    I just loooooooooooove white chocolate and these are definitely calling my name :)

  3. Looks like a perfect Easter treat!!

  4. Oh I have to save this recipe for next Easter, thanks! Have a Happy Easter.
    Joy at Books and Life

  5. These turned out wonderful. thank you for sharing the recipe with us at TTF this week. I hope you and your family have a wonderful Easter! I shared this post on TTG FB page, G+ , Twitter and Pinterest!

    1. Thank you Diann for the shares! Have a beautiful Easter.

  6. I love white chocolate so these have me drooling! Thanks so much for sharing them with SYC.

  7. LOVE truffles! These look marvelous! I do appreciate you sharing with Home and Garden Thursday,


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