Truffles seem so fancy, not to mention they taste like they were crafted in Heaven’s chocolate shop. But I’m going to share a little secret with you: truffles are not quite as hoity toity as they seem. In fact, I can show you how to make luscious, dreamy truffles in your own kitchen with only three ingredients.
My 3-Ingredient White Chocolate Walnut Truffles require only heavy cream, white chocolate, and walnuts. Plus, they’re extremely easy to make; it’s a matter of melt, mix, chill, and roll. But when you bite in, you won’t believe something so simple could taste so good; I’m talking slap-Santa-upside-the-head good!
These truffles are so beautifully smooth, creamy, and rich. After you bite through the initial crunchy layer of salty walnuts, the luscious truffle center instantly begins to melt in you mouth like a snowflake does when it hits your tongue. You get that buttery, sweet white chocolate combined with the salty, robust walnuts for the perfect balance of flavors.
These heavenly little truffles are exactly what you’d get if you could fuse freshly fallen snow into a sweet confection. They’re a little bit of naughty and nice for this holiday season, giving you sinful indulgence along with pure sweet divinity. They make a perfect gift that’s sure to impress the receiver with their elegance, but you’ll be the only one who knows how easy they were to make. Or you could always skip gifting them and make them as a sweet treat for yourself.
A Few Tips Before You Get Cooking:
- Melting chocolate is a precise process, but easy if you follow these rules: Firstly, use a low heat. As long as you’re gentle in heating the chocolate, it won’t burn. Also be sure to stir constantly. Not only does this prevent burning, but it makes it melt quicker. Finally, you don’t have to keep the chocolate over the heat until it’s completely smooth. Once the chocolate is about 75% melted, you can take it off the heat and whisk it, and its own heat will melt it.
- Don’t like walnuts? Roll these babies in pretty colored sprinkles or shredded coconut instead.
- Easily adapt this with dark or milk chocolate instead; just switch out with whatever kind you want and keep the proportions the same.
- If you don’t chill the melted chocolate-cream mixture, you’ll have one hell of a chocolate sauce!
- 2 1/2 cups white chocolate chips
- 1/2 cup heavy cream
- 2 cups finely chopped walnuts
- Pour the white chocolate and heavy cream into a medium sauce pan over low heat. Stir continuously as it melts (don’t stop mixing; chocolate burns easy). When chocolate is almost completely melted, remove from heat and keep whisking until totally smooth. You don’t have to get the chocolate hot to melt it completely.
- Pour melted chocolate into a heat proof container and let cool to room temperature. Cover and chill until completely firm, about 2 hours.
- Put chopped walnuts into a shallow bowl. Use a mini ice cream scoop or spoon to scoop out balls of white chocolate. Or you can do what I did and just just roll chunks of chocolate into balls with your hands like you would clay. Roll the truffles in the walnuts to coat the outsides and gently pack so it sticks. Set in an airtight container lined with waxed paper or parchment paper and store in fridge.