Cookie Butter Truffles White Chocolate (Print-Friendly Version)

Cookie butter truffles dipped in smooth white chocolate and finished with a rich cookie butter drizzle.

# What You'll Need:

→ Filling

01 - 85 g unsalted butter, at room temperature
02 - 1/4 tsp fine sea salt
03 - 360 g smooth cookie butter spread
04 - 165 g confectioners’ sugar

→ Coating & Decoration

05 - 300 g white chocolate, chopped
06 - 2 tbsp neutral oil (such as grapeseed or sunflower)
07 - 60 g smooth cookie butter spread

# How to Make It:

01 - In a large mixing bowl, beat unsalted butter, fine sea salt, and 360 g cookie butter spread on high speed until smooth and fully integrated.
02 - Reduce mixer to low and beat in confectioners’ sugar. Continue mixing until the mixture is cohesive and smooth.
03 - Portion the filling using a 20 g measuring spoon, forming 30 balls. Place on a parchment-lined baking sheet and freeze until firm, 1 to 2 hours.
04 - In a microwave-safe bowl, combine white chocolate (reserve 60 g for drizzle) and neutral oil. Microwave in 30-second bursts, stirring after each, until melted and smooth, about 90 seconds.
05 - Line a second baking sheet with parchment paper. Remove 5 filling balls from the freezer and place onto the prepared sheet.
06 - Using a fork, dip each ball in the melted chocolate, letting excess drip off, then transfer to parchment. Repeat with batches of 5, keeping uncoated balls in the freezer to stay firm.
07 - Ensure the dipped balls are set before decorating. If needed, refrigerate them until the coating is firm.
08 - Microwave remaining 60 g white chocolate with 60 g cookie butter in a heatproof bowl using 30-second intervals, stirring until smooth, about 90 seconds.
09 - Transfer the drizzle mixture to a piping bag or a resealable plastic bag with a small corner snipped. Pipe over truffles for decoration.
10 - Refrigerate decorated truffles until firm, at least 30 minutes. Store in an airtight container in the refrigerator for up to 1 week.

# Additional Tips:

01 - Keep truffles refrigerated to prevent the white chocolate from becoming soft; freeze for longer storage up to a month.
02 - If dipping balls start to soften during coating, return them to the freezer for a few minutes before proceeding.
03 - No piping bag required for decoration—a sandwich or resealable bag with a cut corner works well.

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