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White Chocolate & Nutmeg Truffles

15 minute prep (2hr refrigeration)


18 truffles

Festive and delicious White Chocolate & Nutmeg Truffles. Made with decadent white chocolate, a splash of cream, butter, vanilla essence, nutmeg and covered in more white chocolate. The nutmeg flavour makes them the perfect festive truffle, and if you are a white chocolate fan, you will love these! They are so creamy, delicious, and definitely moreish.

white chocolate and nutmeg truffles

About this recipe

Last year, I was all about dark chocolate ganache truffles and small cookies or cakes that you can just nibble away. In fact, I made Dark Chocolate Truffles for the blog. But this year, I wanted a new addition to the festive treats – these decadent White Chocolate & Nutmeg Truffles. I can’t believe that I have never tried a white chocolate and nutmeg combination. And at the same time not surprised because I am not into white chocolate. I am more of an 85% dark chocolate type of person. But let me tell you if I love these truffles then so will you.

Made with white chocolate, a little bit of heavy cream, vanilla essence and nutmeg, then coated in more white chocolate. They are easy to make and being my third attempt at making this recipe – these truffles turned out amazing. These will definitely become a regular treat in our house.

white chocolate and nutmeg truffle pieces

White chocolate truffles

If you have made dark chocolate truffles before, you will know that the darker chocolate requires much more cream. However white chocolate requires less cream to set. I did test a recipe with much more heavy cream and that did not set at all. During one of my test recipes, I also used white chocolate melts and that played a role in the ganache not setting at all.

White chocolate truffles should be made with good quality white chocolate (not chocolate melts) and much less cream than other truffle recipes. Once set the truffles will be firm enough to hold their shape while having a soft texture to bite into. Once you try this recipe, you will see how easy it can be.

Making the truffles

For this recipe, you will need to finely chop the white chocolate into small pieces and place it in a heat safe bowl. Heat the heavy cream, let it come to a simmer, but do not boil it. Then, pour the cream over the white chocolate and add the unsalted butter. To melt the mixture, place in the microwave for 10 second increments until the white chocolate has almost, but not completely, melted. Using a spatula, mix and fold the mixture for about 1 minute or until everything is combined. Add the vanilla essence, nutmeg, and combine. Refrigerate the mixture for 2 hours, or until firm enough to roll into balls.

With these few simple steps, the ganache is done.

Once the ganache has set, scoop a teaspoon of the ganache, and roll between your hands to form a ball. You may have to work quickly so that the ganache holds its shape. If you live in a hot climate, you will have to refrigerate the ganache in between rolling. Now, for the fun part! To decorate, melt the white chocolate melts in a microwave for 40 seconds to 1 minute. Roll the white chocolate ganache into the melted white chocolate. Let any excess white chocolate come off and place on a tray lined with baking paper. Decorate with some sprinkles and enjoy!

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Dark Chocolate Truffles

Walnut Meringue Crescents / Orasnice

Prune, Walnut & Chocolate Loaf

I hope that you enjoy these decadent White Chocolate & Nutmeg Truffles. They are seriously delicious and so moore-ish. If you do make this delicious dessert, leave a comment, and let me know how it turns out for you. If you get a moment, please leave this recipe a rating or tag me over on Instagram.



Adjust Servings
For the ganache
250g good quality white chocolate, finely chopped
30g heavy cream
20g unsalted butter
1tsp vanilla essence
1tsp ground nutmeg
For the decoration
200g white chocolate melts


White chocolate ganache
Chop the white chocolate into fine pieces and place it into a heat safe bowl. In a small saucepan, gently warm the cream and let it come to a simmer, then take it off the heat and pour over the finely chopped white chocolate. Add the unsalted butter to the mixture.
Place the bowl in the microwave in increments of 10 seconds, folding it together gently after each time until most of the chocolate, but not all, has melted (this took 30 seconds for me). Stir the mixture with a spatula for about 1 minute or until the chocolate has all melted and incorporated with the cream. *The mixture may look strange at this point, but this will set in the fridge. Place the ganache to cool in the refrigerator for 2 hours.
Mark as complete
Shaping the chocolate ganache
After 2 hours, the ganache should be firm enough to begin rolling. Scoop a teaspoon of the ganache and roll between your hands to form a ball. You may have to work quickly so that the ganache balls hold their shape.
Once you have rolled all the ganache balls, place them in the fridge while you prepare the toppings.
Mark as complete
The ecorations
In a microwave, heat the white chocolate melts until mostly melted. With a spatula, mix the white chocolate until smooth.
Using a fork, dip each chocolate ganache ball into the melted white chocolate until fully covered. Let any excess white chocolate come off and place on a tray lined with baking paper and spread some sprinkles. Repeat this process until all the white ganache balls have been coated in the melted chocolate. Refrigerate until ready to serve.
Mark as complete
If you are making the white chocolate ganache in a hot environment, you may need to chill the ganache again between rolling.
These truffles can be stored in the fridge for up to 2 weeks.
The ganache mixture is not meant to be silky smooth. It will appear strange but once you roll them into balls, they will set nicely.

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