Time
- Prep: 15 minutes
- Chill: 30 minutes
Ingredients (15–20 truffles)
- 200 g white chocolate
- 80 ml heavy cream
- 30 g butter
- 1 tsp vanilla extract (optional)
For coating (choose one):
- Shredded coconut
- Finely chopped pistachios
- Ground almonds
- Powdered sugar
Instructions
Ganache
- Chop the white chocolate and place it in a bowl.
- Heat the cream with the butter (do not boil).
- Pour over the chocolate, let sit for 1 minute, then stir until smooth.
- Add vanilla if desired.
Chill
- Refrigerate for 20–30 minutes, until the ganache is firm enough to handle.
Shape
- Form small balls using a spoon or slightly cold hands.
Coat
- Roll the truffles in your chosen coating.
Extra tips
- Add lemon or orange zest for extra flavor.
- Festive version: a hint of orange blossom water.
- Storage: keeps 3–4 days in the refrigerator.
