Name: White Chocolate Truffle Balls
Prep time: 5 min
Ingredients: 2 tablespoons unsalted butter; 2 cups white chocolate chips; 14 ounces sweetened condensed milk

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White chocolate truffles are one of those decadent desserts you don’t have very often. I have made this easy version so you can make them at home whenever you want!

Just butter, white chocolate chips and sweetened condensed milk, melted together in the microwave, chilled until thick and rolled in sprinkles. Boom, done!

The Best Easy White Chocolate Truffles (Made with Condensed Milk)

With just four simple ingredients (including the sprinkle exterior), these truffles couldn’t be any more simple. Just butter, white chocolate chips and sweetened condensed milk, plus the sprinkles you roll them in.

Truffles are traditionally made with ganache. I make a microwavable ganache that I use on all sorts of desserts. Making it into truffles is just a super simple way of using ganache, but they are so good and easy you will want to make them all the time! You see, these really can’t get much easier.

Now that you have the easy white chocolate truffle base down, you can add all kinds of things to make it your own. I suggest dipping them in melted chocolate of your choice, or adding chopped nuts to the mixture before letting it set up in the fridge. You can also experiment with adding a little extract. White chocolate peppermint truffles, anyone?! Only add about 1/4 teaspoon of the extract at a time, taste and add more if needed.

You can even roll them in chopped nuts, mini chocolate chips, crushed cookies or peppermint candy, or drizzle them with melted peanut butter, cookie butter or caramel. Stuff them with a macadamia nut, a Rolo candy or a mini Oreo! The options are literally endless, so have fun!

Why You’ll Love These White Chocolate Truffles

Three ingredient base. Butter, white chocolate chips and sweetened condensed milk, plus sprinkles.
No stove needed. The ganache melts together in the microwave in one bowl.
About 5 minutes of prep. The fridge does most of the work while the ganache sets.
Endlessly customizable. Change the coating, add an extract or hide a candy in the center.

Ingredients You’ll Need

Exact amounts are in the recipe card below.

Unsalted butter: Just 2 tablespoons. Butter makes the ganache richer and smoother and helps the truffles melt in your mouth. Unsalted lets you control the flavor, since white chocolate is already very sweet and mild. Place it in the bottom of the bowl so it melts first and keeps the chips from scorching.
White chocolate chips: Two cups. Look for chips that list cocoa butter as an ingredient, since they melt smoother and taste creamier than candy melts or chips made with other oils. Chopped white chocolate bars work too and often melt even more smoothly. White chocolate is delicate and burns easily, so it needs gentle heat and lots of stirring.
Sweetened condensed milk: One 14 ounce can. It is milk cooked down with sugar until thick, and it gives the ganache body so it sets firm enough to roll. Be sure to grab sweetened condensed milk, not evaporated milk. Evaporated milk is thin and unsweetened, and the truffles won’t set.
Sprinkles: The truffles pictured are rolled in white nonpareils, those tiny round sprinkles that give a pretty, pearly finish. Any sprinkles you like will work. Roll each ball right after shaping, while the surface is still a little tacky from your hands, so the sprinkles stick.
Optional extract: Peppermint, almond, coconut or orange extract can change the whole flavor. Only add about 1/4 teaspoon of extract at a time, taste and add more if needed. A little goes a long way, and too much liquid can loosen the ganache.
Optional mix ins and coatings: Chopped nuts, mini chocolate chips, crushed cookies or crushed peppermint candy can go into the mix or onto the outside.

How to Make White Chocolate Truffles

Layer the bowl. Place the butter in the bottom of a microwave safe bowl. Add the white chocolate chips on top, then pour the sweetened condensed milk right over everything.
Microwave. Heat on high for 1 minute. Let the mixture stand for 1 minute so the heat spreads through the chips.
Stir until smooth. Stir until everything is melted and combined. This may take a few minutes, but it will come together into a thick, glossy ganache. If a few stubborn chips won’t melt, heat in short 15 second bursts and stir between each one.
Cool. Let the ganache cool to room temperature, about 15 minutes.
Chill until set. Cover the bowl with plastic wrap and place it in the fridge until the ganache is set and no longer runny at all, about 2 to 3 hours. It should be very thick and rollable, like soft fudge.
Roll. Scoop about 1 to 3 teaspoons of ganache, depending on how big you want the truffles, and roll it between your hands into a ball.
Coat. Immediately roll the ball in sprinkles and place it on a sheet tray. Rinse and dry your hands now and then if the ganache starts to stick. Continue until all the ganache is used up, then enjoy!

Tip: Leave the ganache in the fridge until it is completely set and no longer runny at all. It needs about 2 to 3 hours to get thick enough to roll into neat balls.

Ways to Customize White Chocolate Truffles

Change the coating. Roll them in chopped nuts, mini chocolate chips, crushed cookies or peppermint candy.
Dip or drizzle. Dip them in melted chocolate of your choice, or drizzle with melted peanut butter, cookie butter or caramel.
Hide a surprise. Stuff each one with a macadamia nut, a Rolo candy or a mini Oreo.
Flavor the ganache. Stir in a little peppermint or other extract for white chocolate peppermint truffles.

White Chocolate Truffles FAQs

Can I make truffles with condensed milk instead of cream? Yes. This recipe uses sweetened condensed milk in place of heavy cream, which makes an easy ganache that sets thick enough to roll.
Why is my ganache too soft to roll? It needs more time in the fridge. Chill it until it is no longer runny at all, usually 2 to 3 hours.
Why did my white chocolate get thick and grainy? It was likely overheated. White chocolate scorches easily, so stick to short bursts in the microwave and stir well between them.
Can I use evaporated milk? No. Evaporated milk is thin and unsweetened, so the ganache won’t set.
How big should I make them? Use about 1 to 3 teaspoons of ganache per truffle, depending on whether you want bite size or bigger truffles.
How do I keep the sprinkles from falling off? Roll each truffle in sprinkles immediately after shaping, while the outside is still slightly soft.
Can I mix nuts into the ganache? Yes. Stir chopped nuts into the warm mixture before it goes into the fridge to set, then roll and coat the truffles as usual.
Can I use milk or dark chocolate chips? This recipe is written for white chocolate. For a different flavor, keep the white chocolate base and dip the finished truffles in melted milk or dark chocolate instead.
How should I store them? Keep the truffles in a covered container in the fridge so they stay firm.

White Chocolate Truffle Balls

White chocolate truffle balls made from a quick microwave ganache of butter, white chocolate chips and sweetened condensed milk, chilled until thick and rolled in sprinkles. They take about 5 minutes of prep and are easy to customize.

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Prep Time 5

Ingredients

2 tablespoons unsalted butter
2 cups white chocolate chips
14 ounces sweetened condensed milk

Instructions

In a microwave-safe bowl, add the butter, white chocolate chips, and pour the sweetened condensed milk right on top.
Microwave on high for one minute. Let the mixture stand for one minute and then stir. Continue to stir until everything is melted, this may take a few minutes, it will come together.
Let the ganache cool to room temperature, about 15 minutes. Cover with plastic wrap and place the bowl in the fridge until the ganache is set and no longer runny at all. It will be very thick and rollable. This will take about 2 to 3 hours.
When the ganache is set up, depending on what size you want the truffles, take about 1-3 teaspoons of the ganache and roll it between your hands to form a ball. Immediately roll the ball in sprinkles of your choice. (Pictured are white nonpareils) Continue until all the ganache is used up, enjoy!

Made these truffles? Leave a star rating in the recipe card and share how they turned out in the comments below. Your feedback helps other readers, and we love hearing which coatings and fillings you tried.