Caramelized White Chocolate Truffles

This is a game changer.

In the past, I’ve always tolerated white chocolate as “that other chocolate which is not nearly as good as the dark stuff, but which pairs nicely with raspberries and can be used to make mousses when you want other flavors to shine, and which is legitimately delicious in macadamia nut cookies.” Okay, so that’s kind of a long description, but you get the idea. I was only lukewarm on the white stuff.

Caramelized White Chocolate Truffles |

But now,  now that I know you can roast it in the oven and make the most amazing caramelized white chocolate, with a deep, nutty flavor with hints of brown sugar and butter? White chocolate and I are going to be verrrrry good friends.

Caramelized White Chocolate Truffles |

Yes, if you can believe it, that dark caramel spread pictured up there is made from caramelized white chocolate and a little bit of cream. It’s smooth, rich, intensely flavored, and perfect as a filling for these elegant chocolate truffles.

I first learned about caramelizing white chocolate from David Lebovitz (of course) way back in 2009. Maybe my anti-white chocolate bias was too strong to really appreciate the implications back then, because it’s taken me years to finally try it for myself. Now that I’ve tried it, I’m kicking myself for waiting that long, because it is not at all a hard process, and it is SO good.

The wonderful thing about caramelizing white chocolate, as opposed to making actual caramel from sugar, is that there is very little effort required. Your oven does all the work for you! That’s basically every cook’s dream, right? The promise of the Jetsons has finally been delivered. You can sit fanning yourself with palm fronds, reading great literature, stopping only to stir the chocolate every so often, while your oven slaves away caramelizing all those milk solids, and at the end of the process you’ve transformed fairly bland white chocolate into a deeply golden caramel wonderland.

Caramelized White Chocolate Truffles |

So what can you do with caramelized white chocolate? Eat it, duh. Spread it on some toast, shut the door for some privacy, and go to town. Or experiment with using it in place of melted white chocolate in baking recipes. Add a spoonful to a mug of hot cocoa or coffee along with a pinch of salt for a crazy good salted caramel experience. Or hey, mix it with some cream and make an intensely rich filling for caramelized white chocolate truffles!

Caramelized White Chocolate Truffles |

These truffles are made using a mold, which is ideal when you want a filling that’s a little too soft to stand up to being rolled and dipped. I use a basic plastic truffle mold, but there are also nice silicone options out there if you’re a truffle-making machine. A few stripes of contrasting candy coating on the outside is a really easy way to add a bit of elegance to the truffles–just drizzle them inside the molds before you add the chocolate, and you’ll have a seamless decoration that looks like it was painted on.

Caramelized White Chocolate Truffles |

These truffles were a wonderful introduction to caramelized white chocolate, but I’m sure there are many more ways to incorporate this amazing ingredient. What do you think–how would you want to eat caramelized white chocolate?

Caramelized White Chocolate Truffles
Recipe type: Candy
Serves: 36
  • 12 oz good-quality white chocolate, finely chopped (do not use white chips or any white chocolate that does not have cocoa butter listed as an ingredient)
  • 1 tbsp vegetable oil
  • Generous pinch salt
  • ½ cup heavy cream
  • 1½ lbs chocolate candy coating (Tempered chocolate can be substituted, see note below)
  • A few ounces of white or light chocolate candy coating for decoration, optional
  • Round truffle molds
  1. Preheat the oven to 250 F. Place the chopped chocolate into a glass dish in a shallow layer, and pour the vegetable oil on top. Place the chocolate in the oven for 10 minutes, then stir it with a rubber spatula. Continue to bake the chocolate, stirring after every 10 minutes, until the chocolate is a beautiful dark gold color and smells caramelized. The total baking time should be about 70-90 minutes—the exact time will depend on the chocolate, your oven, and the dish you're using, so use your eyes and nose as a guide.
  2. During the baking process, the chocolate will at times look grainy and unappetizing, but as you continue to bake and stir it, it should loosen up. Different brands of chocolate behave different, and it is possible you may need to add a touch more oil to get a smooth consistency toward the end of the process.
  3. Remove the chocolate from the heat. Scrape it into a bowl and add a nice pinch of salt, stirring it in and adding more to taste if necessary. At this point it can be covered and saved for the next step in a day or two, or you can proceed to make the ganache immediately. If you are keeping it, the caramelized white chocolate will eventually solidify at room temperature, so you will end to microwave it gently to get it liquid again before proceeding.
  4. Pour the heavy cream into a small saucepan and place it over medium heat. Heat the cream until it starts to simmer and small bubbles appear all along the sides of the pan. Pour the hot cream over the caramelized white chocolate and whisk them together until shiny and smooth. Let the filling cool to room temperature while you prepare the candy molds.
  5. If you want to add striped decorations to your truffles, microwave the white or light chocolate candy coating until melted. Transfer it to a paper cone, piping bag with a small round tip, or plastic bag with a small hole cut in the tip. Pipe a few lines across each cavity of the mold, and repeat with as many colors as you'd like to use.
  6. Place the chocolate candy coating in a microwave-safe bowl and microwave it until melted and smooth, stirring after every 30 seconds to prevent overheating. Spoon the chocolate coating into the cavities of the chocolate mold. Tap the mold gently against the countertop to remove any air bubbles. Let the chocolate sit at room temperature for several minutes, so that the chocolate thickens and just starts to set around the edges. Then, turn the mold upside-down over the chocolate bowl or a piece of parchment paper and let the excess chocolate coating drip out of the mold. Use a large chef's knife, a bench scraper, or the side of an offset spatula to scrape the top of the mold clean and remove any excess chocolate. Refrigerate the tray to set the coating completely, for about 10 minutes.
  7. Carefully spoon the caramelized white chocolate ganache into the cavities, making sure to leave room at the top for another layer of chocolate. Make sure that the temperature of the caramelized white chocolate ganache has cooled down until it is barely warm, so that it doesn't melt through the coating.
  8. Refrigerate the mold to set the filling, for about 10 minutes. Once set, spoon more chocolate candy coating on top of the filling to seal in the ganache. Scrape across the top of the mold again to remove excess chocolate from the top and sides of the candies. Refrigerate the molds once more to set the chocolate completely.
  9. When you are ready to unmold the truffles, gently bend the mold to loosen the chocolates. Turn the mold out onto a sheet of parchment and flex it so that the chocolates drop out of the cavities. These Truffles can be kept at room temperature for 3-4 days, or in the refrigerator for up to 2 weeks. For the best taste and texture, serve them at room temperature.
If you do not want to use chocolate candy coating, you can use real chocolate instead. It is best to temper the chocolate if you want to use it, so that the candy will pop easily out of the molds and will be hard and shiny. Here is an illustrated tutorial showing how to temper chocolate. For molds, I use a basic plastic truffle mold like this. There are also nice silicon molds available if you want to invest more money in a good-quality long-term tool.


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63 Responses to Caramelized White Chocolate Truffles
  1. Great recipe! Having made hand-dipped chocolates for years, I am anxious to try it. Thanks

    • Elizabeth says:

      Thanks Bonny! This is one that works better as a filled truffle than a hand-dipped one, but I hope you enjoy it just the same. :)

  2. Stephanie says:

    Quick question regarding the vegetable oil… I almost always avoid it because I don’t like the way it tastes. (I don’t add it to brownies/cupcakes, I don’t use PAM spray on my pans, etc.) But in this recipe I can imagine it serving a pretty important purpose. I see the recipe asks for a fairly small amount–does it add any taste? Is there a good kind/brand of vegetable oil (or other oil) that you would recommend using that won’t affect the flavor of the caramelized white chocolate?

    • Elizabeth says:

      Hey Stephanie! You can actually try omitting the vegetable oil, and using a white chocolate with a high cocoa butter percentage (above 30 is good, 35% is even better.) Because chocolates can vary so much in terms of how much cocoa butter they have, some melt really smoothly while others get chalky or crumbly. The vegetable oil is sort of an insurance policy to ensure that the white chocolate melts well for everyone, regardless of the type of chocolate they use. You can use any flavorless oil you like, or again, use a better-quality white chocolate and skip the oil altogether.

      • Stephanie says:

        Nice! That answer is even better than I was hoping for; you are amazing! Thanks for the detailed reply; I’m going to seek out some high cocoa butter percentage white chocolate and give it a try.

  3. Seriously every time you post something my jaw drops with amazement. You are the most creative person ever! I can’t even imagine how delicious this must be!

    • Elizabeth says:

      Jackie, you are so sweet! Thanks very much. I can’t take credit for the idea of caramelizing white chocolate–David Lebovitz gets the tip of the hat for that one. :)

  4. Wow. These are gorgeous! I think I could eat these all day long!

  5. Jill says:

    I’m not anti-white chocolate, but this looks like it would be tastier. I’ve been wanting to make filled chocolates forever, so this may be the kick I needed to give it a try.

    I bet the caramelized white chocolate would be good in some kind of hot chocolate concoction.

    • Elizabeth says:

      Thanks Jill! If you’re a caramel fan then you’ll definitely enjoy caramelized white chocolate. And YES I think it would be awesome when added to hot chocolate!

  6. Um, how would I eat it? With a spoon. Or honestly, my fingers. Or I’d just lick it out of the dish. No shame here. I actually love white chocolate, AND I love caramel. So. . . duh. I double love this stuff already. ;)

  7. I didn’t realize caramelized white chocolate was a thing until about a month ago, and I have wondered ever since what it must taste like. Amazing, probably! These truffles look so perfect! I’m terrible at dipping truffles so I need to try them this way!

    • Elizabeth says:

      Thanks Beth! Making truffles this way is a little more time consuming (especially if you need to make them in batches) but in general they turn out more consistently than the hand-dipped kind.

  8. So intensive, but DEFINITELY looks worth it! Yum!

  9. Oh my gosh…this looks amazing!! I was always one of those weird people who preferred white chocolate to regular chocolate and I still do. Like I said – I’m weird! Love this!

    • Elizabeth says:

      I’ve heard about people like you before, white chocolate lovers, but I never thought you existed in real life. :) I think this is an area where we can find some common ground for sure!

  10. Medeja says:

    Oh these truffles are just gorgeous! I can’t believe that is white chocolate filling, sounds sooo good!

    • Elizabeth says:

      Thanks Medeja! It’s totally crazy and mesmerizing to watch the white chocolate turn from white to dark brown. Chemistry is so cool sometimes.

  11. I’m totally loving these cute chocolate truffles. I defo want to make this but adding some krispies for added crunch. And that caramelised white chocolate, I just want to swirl in with cream cheese and slather it on a bagel

    • Elizabeth says:

      Thanks Rochelle! I am so into the idea of cream cheese + caramelized white chocolate. If you want to add some crunch, nuts or cacao nibs might the way to go–I’d worry that crispies would get soggy quickly in the ganache. Let me know what you think if you give them a try!

  12. Johlene says:

    Oooh these look good.. I´m a sucker for white chocolate and caramel so iamgine how I´m craving for these right now… I got to try this recipe! Happy week friend! xoxo

    • Elizabeth says:

      Definitely give it a try! I’m sure you’ll think of a dozen creative things to do with it once you have it on hand.

  13. Amazing! Seriously, these are absolutely gorgeous :-)

  14. Liz says:

    I need to try this ASAP! I was like you on the whole white chocolate thing. I would never eat it as a kid and now I don’t mind it. Eating it like this, though, seems like the perfect answer to me! :)

    • Elizabeth says:

      Definitely give it a try! You’ll probably be inspired to start adding it to everything. Well, maybe not homemade larabars. :)

  15. I could not be more blown away, Elizabeth! How is it even possible that I have never heard of caramelized white chocolate before?? I am pretty sure you have just changed my life, ha!! And putting that awesome goodness into the form of the most beautiful truffles is almost too much for me to take. Do you deliver?

    • Elizabeth says:

      Thank you Kathi! Now your mission is to turn it into one of your amazing desserts that you’re always posting. Seriously, the admiration is mutual and I’ll swap you some truffles for some french toast casserole!

  16. Gorgeous truffles! I was actually wondering what sort of chocolate molds would be good (I have some chintzy ones from Ikea but I don’t really love them), so thanks for the suggestion! I also had no idea how to make the beautiful decorative stripes on the truffles. You make it sound so easy. :) Thanks for sharing this amazing recipe!

    • Elizabeth says:

      Thanks Meggan! I always say I’m going to save up for good molds but always end up buying the cheapo ones…but honestly, I don’t think I’ve lost or ruined one yet, so the system is working for me! :)

  17. Danguole says:

    Ohhh yeah. Elizabeth, I do believe you’re on the way to making caramelized white chocolate the new salted caramel! I’m proud to have been on this journey since the beginning.

    P.S. Love the “great literature” link. You cheeky rascal.

    • Elizabeth says:

      Mwahaha, I know that you share similar erudite taste (Teen Mom, anyone?) so I feel safe sharing this vulnerable part of myself. Circle of trust, yo.

  18. These truffles look so luxurious and delicious!

  19. You’re kidding! This doesn’t really happen to white chocolate, does it?? I mean, white chocolate is so unadventurous? It couldn’t possibly be this complex.

    This is a late April Fools post, isn’t it?

    …If it’s not…

    Bravo on showing me something new! It sounds almost magical. I’m excited to give it a try one day and I think truffles are the perfect way to do it.

    • Elizabeth says:

      Hah, “unadventurous” is the perfect way to describe white chocolate! It’s definitely what I usually use as a background flavor–but no longer! Turns out white chocolate, like the nerdy girl in every high school movie ever, has hidden depths. :)

  20. Caramelized white chocolate?! Holy cow, you may have just changed my life!

  21. Norma says:

    I’ve never heard of caramelized white chocolate. I may actually learn to like the stuff.

    You’re truffles are amazing. Why do you not have your own cooking show?

    • Elizabeth says:

      Thank you, Norma! You are too sweet. Among many other reasons, I’m sure, is that I would die of awkwardness to watch myself on tv. I’ll stay in the kitchen and leave the limelight to other people. :) But thank you for the nice words!

  22. Pretty sure caramelized white chocolate needs to become a requirement. I need a dozen of these right now! The different chocolates all in one truffle … mind boggling. And mouth partying haha! :)

  23. Oh My Gosh!!!!!!!! I love this idea of caramelizing white chocolate! That has never ever crossed my mind! I can’t wait to give these truffles a try! :D They look DELICIOUSSSSSSS!!!!!!!!!!!!!!!!!

    • Elizabeth says:

      Thanks Samina! You should definitely try caramelizing white chocolate–it’s a whole different world! I’d love to see what you come up with if you give it a try. :)

  24. […] These caramelized white chocolate truffles are gorgeous […]

  25. You’re like the queen of pretty candy seriously. How did you get these to look this flawless?? They’re so lovely I don’t think I could eat them…. Oh well, I would – that caramelised chocolate filling sounds bomb ;-)

  26. Wendy says:

    I am in love with caramelized white chocolate! I’ve used it in baking and in frosting but not for candy…yet! I think once anyone tries it they will be hooked! Your truffles are beautiful! I have a LOT of trouble tempering chocolate and would hate to put candy melts on top of these delicious centers. Lately, I have been using the melting chocolate from It requires no tempering (goof-proof for me) and tastes like real chocolate instead of just sweet. I can’t wait to use it to make some of these beauties! Thanks!

    • Elizabeth says:

      Oh my goodness, I love the thought of caramelized white chocolate in frosting. That sounds ah-mazing! I agree that candy melts are a poor substitute for real tempered chocolate. It’s good to hear that you like the Chocoley melting chocolate, I will have to check it out! You might also be interested in a post I wrote about tempering chocolate…it includes some tutorial pictures and a lot of explanation, you might find it helpful if you decide to jump back into tempering in the future. :) Thanks for visiting and commenting, Wendy!

      • Wendy says:

        I will definitely study your tutorial, Elizabeth. I am afraid that tempering might be out of my skill set but I hate to give up on a cooking challenge! :)

  27. Holly says:

    I’m curious if this is something you can make ahead before you fill the truffles, the way you can keep ganache chilled until you are ready to use it? I’m also totally picturing this swirled through a batch of homemade dark chocolate ice cream!

    • Elizabeth says:

      Hi Holly, You can definitely make the caramelized white chocolate ganache ahead! If you’re making it several days in advance and want to refrigerate it, you’d probably need to gently reheat it a bit so it’s easy to work with, but otherwise that should be no problem! And YES to adding this to ice cream! I would probably add a bit more cream if that was the plan, because I imagine this might get fairly hard in the freezer and I would prefer more of a caramel swirl texture to a hard chocolatey one. Still–that’s an awesome idea. Let me know if you give it a try!

      • Holly says:

        I did try chilling it for 24 hrs before using it. I didn’t mean to leave it that long, but hey, sometimes life gets in the way of making chocolate. Refrigerating it that long left it about the consistency of stiff fudge, which made it super easy to dip. Once it warmed to room temp after being dipped, the center was just a soft and chewy as when I first made it. Yum! Thanks for the recipe!

  28. Baby June says:

    I’ve never made caramelized white chocolate before, but I so have to now, OMG :)

    • Elizabeth says:

      Yes! I would love to hear what you think if you give it a try. It’s such a change from the usual white chocolate, but I think you might love it!

  29. Brenda says:

    Would like to make these for a big event probably 100+. Can I freeze them and if so, will the center soften when they thaw out? Excited to get started, thanks for the inspiration.

    • Elizabeth says:

      Hi Brenda, I haven’t tried freezing them, so I would definitely recommend doing a test batch before the big event. My guess is that the centers would thaw okay. I would worry more about condensation on the chocolate causing unsightly spots, or the chocolate shell cracking as the center defrosts. Those might not be problems, but it’s something to look out for!

  30. Susan says:

    This sounds delicious, but I don’t have molds and would like to try these as a dipped truffle. If I just put less cream, would they be a bit firmer and thus dippable?

    • Elizabeth says:

      Hi Susan! Yes, you can make it firmer by using less cream. I haven’t tried it myself but I would start with 1/3 cup as a jumping-off place for experimentation. Let me know how it goes!

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