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.