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White Chocolate Snowball Truffles

White chocolate snowball truffles combine a smooth white chocolate ganache center with a delicate powdered sugar coating. Chill the ganache until scoopable, roll it into 24 bite-size balls, then coat each one like a little snowball.
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Prep Time 10 minutes
Cook Time 3 minutes
Resting and chilling 2 hours 28 minutes
Total Time 2 hours 41 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 119
Ingredients Equipment Method Notes

Ingredients
  

For the truffles
  • 12 oz white chocolate bars, finely chopped
  • 0.33 cup heavy cream
  • 1 tsp vanilla extract
For coating
  • 1 cup powdered sugar

Equipment

  • 1 small saucepan
  • 1 baking sheet

Method
 

Make the ganache
  1. Place the finely chopped white chocolate in a medium heatproof bowl.
  2. Heat the heavy cream in a small saucepan over medium-low heat until steaming and small bubbles form around the edge, 2 to 3 minutes; do not let it boil.
  3. Pour the hot cream over the chocolate and let stand for 3 minutes.
  4. Stir until smooth, then add the vanilla extract.
  5. Cover the bowl and refrigerate until the ganache is firm enough to scoop, about 2 hours.
Shape and coat
  1. Line a baking sheet with parchment paper.
  2. Scoop the ganache into 24 portions, about 1 tablespoon each, and roll each portion into a ball with your hands.
  3. Arrange the balls on the baking sheet and refrigerate until firm, 20 to 30 minutes.
  4. Put the powdered sugar in a shallow bowl and roll each truffle in it to coat.

Notes

For neat truffles, chill the ganache until it is firm enough to scoop before shaping. Store in an airtight container in the refrigerator for up to 1 week; freeze for up to 2 months. For a dairy-free version, use dairy-free white chocolate and coconut cream, noting that the ganache texture may vary.