My white chocolate truffles recipe with condensed milk is very easy to make and taste great too. White chocolate can be a little bit too sweet sometimes, but I’ve developed this recipe, so that it gives you the perfect balance base for any additional flavours (or taste great on it’s own)
Why make this recipe?
- Budget friendly
- For white chocolate is actually not that sweet
- Chocolate truffles make great presents – package them up in small bags or boxes, add a pretty ribbon and a gift tag and you have a perfect homemade gift.
My top tips on making this recipe successfully the first time round
- Don’t add too much liquid otherwise your chocolate filling won’t set. If you want to add alcohol, extra liquid flavours, reduce the condensed milk by the same amount.
- The thickness of your chocolate filling will also depend on what type of white chocolate you start with. Ideally, you want proper coverture, but a good quality white chocolate bar will be fine too.
What makes this recipe work
- Adding a pinch of salt to the white chocolate filling
- If you want less sweet version of this recipe, use unsweetened condensed milk
Any specialist equipment needed?
If you are making these white chocolate truffles using the rolling technique, you don’t need any specialist equipment. If you decide to dip the chocolates in a layer of chocolate you might need scraper and large stone chopping board to temper your chocolate.
Time saving tip
Prepare the white chocolate filling the day before you want to make your chocolates. It takes next to no time to mix the chocolate filling, but white chocolate can take quite a while to set. If you do this recipe in two stages, you can get started with rolling and shaping your truffles straight from the fridge, knowing that they are already set.
If you want your chocolate truffles to last longer and be more firmer, melt and temper extra white chocolate and either dip or hand coat the truffles in a layer of tempered white chocolate. Either add another layer of chocolate or roll in icing sugar, ground almonds, coconut or anything else that works with your flavour.
Ingredients & Possible Substitutions
I always say, use the best white chocolate you can buy, but in this case get anything that’s reasonably priced and you like the taste of. White chocolate (although some people would argue that it’s not really chocolate at all) is very high in sugar, so check the back of the package to buy one that has least sugar.
For this recipe, I’ll assume you are going to use normal chocolate bar from a supermarket, but if you have a proper white chocolate coverture, you can of course use that.
Most condensed milks are sweet, but you can get some that are un-sweetened. I think this recipe was originally based on the school chocolate truffles from the 1950s, when they used sweetened condensed milk, digestive biscuits and cocoa powder to make simple chocolate truffles. Problem is that the combination of sweetened condensed milk and white chocolate might be just too much for some!
So, if you want to keep the sugar down use unsweetened condensed milk and if you want to keep things as they are use normal condensed milk.
What you can use instead of condensed milk
- Condensed coconut milk
- Double cream (heavy cream)
- Plant based cream (milks would be too ‘thin’)
You can use salted or unsalted butter with this recipe. Alternatively you can also use coconut butter (or oil), cocoa butter (if you have any) or any other plant based butters.
Sugar doesn’t have much of a flavour on it’s own and a lot of sugar (like in this recipe) can actually make the everything taste quite bland. A tiny pinch of fine salt, dissolved in a bit of water helps to bring all these flavours together.
- Heat up the condensed milk
- Pour over the chopped up chocolate
- Leave to melt
- Add butter
- Gently stir
- Add flavouring
- Leave to set
- Roll the truffles
- Dip in chocolate or roll in toppings
Flavour ideas & variations
- Creamy Vanilla Truffles – White chocolate + condensed milk + vanilla
- Cappuccino Truffles – White chocolate + condensed milk + instant coffee granules
- Zesty Lemon Truffles – White chocolate + unsweetened condensed milk + fresh lemon juice + lemon essence (if needed)
- Baileys Truffles – White chocolate + condensed milk + Irish cream (swap some of the condensed milk for extra Irish cream)
Options for top layer coat
- Icing sugar + cinnamon or other spice
- Cocoa powder
- White chocolate (melted for dipping or grated for coating)
- Ground almonds, walnuts, pistachios etc
- Freeze dried raspberries or strawberries
- Hundred & thousands or other sugar strands (soft version)
This recipe will give you about 20 chocolate truffles, but the final number depends on how big or small you make them.
Scaling up this recipe
If you want to make more chocolate truffles, simple double or triple the quantities of all the ingredients. If you want your chocolate filling to set quicker (when using large quantities) in the fridge pour it into a shallow tray (lined with a greaseproof paper) or a large plastic container.
This white chocolate truffles recipe with condensed milk is pretty straightforward, but if you do run into some difficulty check out my chocolate truffles tips.
Questions & Answers
Since we are not using any preservatives for this recipe, the shelf-life is around 3-7 days. This is because we’ve used butter. If you use alcohol or leave out the butter, you’d extend the shelf life to 2-3 weeks.
How to store white chocolate truffles
Chocolate doesn’t have to be stored in fridge, but somewhere cold and dark is preferable.
Chocolate Truffle Recipes
- Vegan Chocolate Oreos Truffles >>
- Rum Truffles Recipe >>
- Cake Truffle Recipe >>
- Carob Truffles >>
- Christmas Truffles >>
Why not stay in touch…
I hope you enjoy making this recipe and if you do, I’d love to know what you think! Let me know in the comments below or find me on Instagram or Facebook and add the hashtag #cocoaandheart so that I can see your post.
Or why not subscribe to my weekly newsletter with new recipes and baking tips straight to your mailbox.
White chocolate truffles with condensed milk
- 60 ml condensed milk
- 150 grams white chocolate chopped up
- 1 tablespoon unsalted butter or salted (and leave out the salt)
- tiny pinch of salt
- 1/2 teaspoon vanilla essence
- 100 grams toppings of your choice
- Bring the milk to the boil in the microwave and pour over the chopped up white chocolate. Leave for few minutes to melt by itself.
- Add the pinch of salt and let it disolve.
- Leave until completely cooled down.
- Gently stir in the butter and the vanilla essence (or any other flavouring that you wish to use).
- Beat the chocolate with a wooden spoon to add volume and to make the chocolate filling lighter.
- Cover the bowl and chill for few hours or overnight.
- Line a large baking sheet with greaseproof paper. Using a small spoon form the chocolate mixture into 20 truffles and place on the baking sheet.
- Whilst still slightly soft, roll the truffles in your choice of topping (see the recipe write up above).
- Leave to fully set in the fridge for 20-30 minutes.
- The chocolate truffles should be fine for about 4-7 days.