White Chocolate Truffles


1/2 cup heavy cream
1 teaspoon grated lemon rind
1/2 lb. white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla
confectioner's sugar
waxed paper

Makes about 24 truffles.


  • Heat cream and lemon rind until lightly simmer. Remove from heat, stir in chopped white chocolate and let it sit for 5 minutes.
  • Add butter and vanilla to the mixture and stir until smooth. Cover and chill for at least 2 hours.
  • Scoop with teaspoon, on to waxed paper and roll into small balls. Roll balls into confectioner's sugar.
  • Place in plastic container, cover and chill for at least 2 hours.

NOTE: Truffles are great addition to your holiday dessert table. They can be prepared in advance and stored for up to two weeks.

Real Cooking

Did You Know?
A chocolate truffle is a type of chocolate confectionery, traditionally made with a chocolate ganache center coated in chocolate or cocoa powder, usually in a spherical, conical, or curved shape. Other fillings may replace the ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate chips, marshmallow, and, popularly, liquor.

They are named for their resemblance to the truffle fungus.

The chocolate truffle was first created by M. Dufour in Chambery, France in December 1895. They reached a wider public with the establishment of the Prestat chocolate shop in London by Antoine Dufour in 1902, which still sells 'Napoleon III' truffles to the original recipe.