White Chocolate Truffles

Ingredients Metric US Volume
Heavy cream 250 g 8.8 oz 1 cup
Glucose 25 g 0.9 oz 1 tbsp + 1 tsp
White couverture, chopped or coins 375 g 13.2 oz cups
Kirschwasser 20 g 0.7 oz 1 tbsp + 1 tsp
Unsalted butter, softened 50 g 1.8 oz 3 tbsp + 1 tsp
White chocolate truffle shells 252 g 8.9 oz 90 ea
White couverture, tempered, for capping and dipping 270 g 9.5 oz cups
1242 g 43.8 oz


  1. In a medium pot, combine the cream and glucose and bring to a boil over medium heat.
  2. Pour the hot cream mixture over the chopped couverture and set aside undisturbed for 1 minute.
  3. Using a spatula, stir in small circles at first, then gradually in wider circles to form a ganache.
  4. Cool the mixture to 92°F/33.3°C. Fold in the Kirsch. Blend in the butter using an immersion blender.
  5. Cover with plastic wrap and let cool to 86°F/30.0°C.
  6. When the mixture reaches the proper temperature, place in a pastry bag with a small hole cut in the tip and pipe into the shells. Let set overnight at room temperature.
  7. Cap the truffles with the white couverture once the ganache has completely set.
  8. Use a dipping fork to dip the truffles in the white couverture.
  9. Before the couverture sets, place the truffles on a cooling rack and roll in a Z motion, using a dipping fork, to create spikes. Let set at room temperature.
  10. Store in an airtight container at 57° to 61°F/13.9° to 16.1°C in a dark, dry place.