White Chocolate Truffles Recipe – Easy Maple & Cream Cheese Bites

Last Updated on 4 months by Neha Deshmukh

White Chocolate Truffles Recipe – Easy Maple & Cream Cheese Bites

Hey everyone! If you’re anything like me, you’re always on the lookout for a little something sweet to brighten your day. And let me tell you, these White Chocolate Truffles are it. They’re unbelievably creamy, melt-in-your-mouth delicious, and surprisingly easy to make. I first whipped up a batch of these for a friend’s birthday, and they were gone in minutes! Now, I make them whenever I need a little self-care treat (or a quick gift!).

Why You’ll Love This Recipe

These aren’t your average truffles. They’re wonderfully soft thanks to the cream cheese, subtly sweet from the maple syrup, and have a beautiful balance of flavors from the white and milk chocolate. Plus, rolling them in hot chocolate powder? Pure genius, if I do say so myself! They’re perfect for gifting, sharing (if you can bear to!), or just enjoying a quiet moment with a cup of chai.

Ingredients

Here’s what you’ll need to create these little bites of heaven:

• 150 gm chocolate (white & milk mix)
• 100 gm cream cheese
• 1 tbsp maple syrup
• A dash of vanilla extract
• A pinch of salt
• ¼ cup hot chocolate mixture (for rolling)

Ingredient Notes

Let’s talk ingredients for a sec! A few things make these truffles extra special:

• Chocolate: I love using a mix of white and milk chocolate. It gives a lovely depth of flavor and prevents the truffles from being too sweet. About 75gm white and 75gm milk is a good ratio, but feel free to experiment!
• Maple Syrup: Forget refined sugar! Maple syrup adds a beautiful, natural sweetness and a hint of caramel flavor. It’s my go-to sweetener for a healthier treat.
• Cream Cheese: Don’t be scared! The cream cheese is what gives these truffles their incredibly creamy texture. Trust me, you won’t even taste it – it just makes everything smoother and more luxurious. Full-fat cream cheese works best for that rich texture.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Melt the Chocolate: Start by gently melting your chocolate. You can do this using a double boiler (my preferred method – it’s the most gentle!) or in the microwave in 30-second intervals, stirring in between, until smooth. Once melted, let it cool completely. This is important – you don’t want to melt the cream cheese!
2. Combine Ingredients: In a mixing bowl, add the cooled melted chocolate, cream cheese, maple syrup, vanilla extract, and a tiny pinch of salt. Beat everything together until it’s beautifully smooth and creamy.
3. Chill the Mixture: Now for the patience part! Cover the bowl and refrigerate the mixture for at least an hour, or until it’s firm enough to handle. You want it to be scoopable, not runny.
4. Shape the Truffles: Grease your hands lightly with butter or oil (this prevents sticking!). Quickly scoop out about a tablespoon of the chocolate mixture and roll it into a small ball. Repeat until all the mixture is used. Don’t worry about making them perfect – rustic is charming!
5. Final Chill: Place the shaped truffles on a parchment-lined plate or tray and chill them for another 2-3 hours, or until they’re completely hardened.
6. Roll & Serve: Finally, the fun part! Pour the hot chocolate mixture into a shallow dish. Roll each truffle in the hot chocolate powder until it’s fully coated. And that’s it!

Expert Tips

• Don’t Overheat the Chocolate: Burnt chocolate is sad chocolate. Low and slow is the way to go!
• Cool Completely: Seriously, let the chocolate cool. Warm chocolate + cream cheese = a melty mess.
• Grease Those Hands: Trust me on this one. It makes shaping the truffles so much easier.
• Work Quickly: Once you start shaping, work relatively quickly to prevent the mixture from getting too soft.

Variations

Want to get creative? Here are a few ideas:

• Vegan Adaptation: Swap the cream cheese for a vegan cream cheese alternative and use vegan white and milk chocolate. So easy! My friend, Priya, swears by this version.
• Gluten-Free: These are naturally gluten-free, which is fantastic! Just double-check the ingredients in your hot chocolate mixture to be sure.
• Spice Level: For a little kick, add a pinch of chili flakes to the chocolate mixture. It’s surprisingly delicious!
• Festival Adaptations: These make amazing gifts! Package them in pretty little boxes tied with ribbon for Diwali or Christmas. You could even add a sprinkle of edible glitter for extra sparkle.

Serving Suggestions

These truffles are perfect on their own, but they also pair beautifully with:

• A warm cup of chai or coffee
• A glass of milk (especially for the kids!)
• Fresh fruit, like strawberries or raspberries
• A scoop of vanilla ice cream (for the ultimate indulgence!)

Storage Instructions

Store the truffles in an airtight container in the refrigerator for up to a week. They’re best enjoyed chilled!

FAQs

1. Can I use dark chocolate instead of white and milk chocolate mix?

You absolutely can! Dark chocolate will give you a richer, more intense flavor. Just be aware that it will also be less sweet, so you might want to add a little extra maple syrup.

2. How long do these truffles stay fresh?

They’ll stay fresh in the fridge for up to a week, but honestly, they rarely last that long in my house!

3. Can I make these truffles ahead of time?

Yes! You can make the truffle mixture a day or two in advance and store it in the fridge. Just shape and roll them right before serving.

4. What’s the best way to melt the chocolate without burning it?

A double boiler is the safest bet. If you’re using the microwave, go slow and stir frequently.

5. Can I substitute maple syrup with another sweetener?

You can! Honey or agave nectar would also work well. You could even use powdered sugar, but maple syrup really adds a lovely flavor.

Enjoy making (and eating!) these delightful White Chocolate Truffles. Let me know how they turn out in the comments below!