|Nutritional Guidelines (per serving)|
|Servings: 24 truffles (24 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 2g||6%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Not all truffles have to be deep, dark chocolate--white chocolate truffles can be just as rich and alluring as their dark chocolate brethren! While white chocolate is a respectable flavor in its own right, I like to jazz up my white chocolate truffles with a big hit of vanilla flavor, from real vanilla beans.
Vanilla extract can be one way to get authentic vanilla flavor, but truthfully, nothing compares to vanilla beans! They're intense, fruity, fragrant, and they add the perfect touch to these rich and creamy white chocolate truffles. To really emphasize the vanilla flavor, I finish these truffles with a light dusting of sparkling vanilla sugar. You can omit the vanilla sugar, or substitute other sprinkles instead, if you prefer.
- 1 cup/6 ounces chocolate chips (white or chopped white chocolate)
- 5 tbps/2.5 oz butter (diced)
- 3 tbsp heavy cream
- 1 pinch salt
- 1 vanilla bean
- 2 tsp vanilla extract
- 12 ounces candy coating (white)
- 1/4 cup sugar (granulated)
Place the white chocolate chips, cream, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, 1-2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
Using a sharp paring knife, split the vanilla bean lengthwise down the front, slicing through the top layer but leaving the bottom layer intact.
Use the back of the knife's blade (not the blade itself) to scrape down one side of the bean, removing the seeds. Leave the other side of the bean intact for now.
Add the scraped vanilla seeds and the vanilla extract to the white chocolate, and whisk until everything is combined.
Place a layer of plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
While you wait for the chocolate to chill, prepare the vanilla sugar.
Scrape the second half of the vanilla bean and add the seeds to the granulated sugar.
Rub the sugar between your fingers to disperse the seeds.
Once the white chocolate mixture is firm, use a teaspoon or a small candy scoop to form small 1” balls, and roll them between your palms to make them round.
Melt the white chocolate candy coating until it is completely liquid and smooth.
Use dipping tools or a fork to dip the truffles in the white chocolate, and place the dipped truffles on a foil-lined baking sheet.
While the coating is still wet, sprinkle the tops with vanilla sugar to add sparkle and crunch.
Store Vanilla Bean Truffles in an airtight container in the refrigerator for up to two weeks. For best taste and texture, bring them to room temperature before serving.
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