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White Chocolate-Thyme Truffles

White Chocolate-Thyme Truffles

Use these intriguing candies as place card holders on your holiday table.

Make ahead

Oxmoor House MAY 2004

  • Yield: 2 1/2 dozen


  • 6 tablespoons whipping cream
  • 3 (4-ounce) packages white chocolate baking bars, finely chopped (we tested with Ghirardelli)
  • 2 tablespoons unsalted butter
  • 4 teaspoons grapefruit rind
  • 1 (1-pound) package vanilla bark coating
  • 1 1/2 tablespoons fresh thyme leaves (do not chop)


Bring whipping cream to a simmer in a small heavy saucepan over medium heat. Remove from heat; add white chocolate, butter, and grapefruit rind, stirring until smooth. Pour white chocolate mixture into a small metal bowl; cover and chill 2 to 3 hours or until firm.

Shape white chocolate mixture into 1 1/4" balls (about 1 tablespoon); cover and chill truffles 8 hours or until firm.

Melt vanilla bark according to package directions. Cool. Dip truffles in coating; place on wax paper. Sprinkle with thyme leaves while coating is wet. Let stand until firm. Store truffles in refrigerator.

Truffle Tips:

* Use good quality white chocolate for truffle making. You'll taste the difference.

* Citrus and fresh herbs are a nice flavor pairing. To get fine grapefruit rind, use a Microplane grater.

* Fresh thyme leaves look festive sprinkled onto these candies. To remove leaves easily, just strip them from the woody stem (no chopping needed).

* Use a cookie scoop to shape truffle balls evenly.


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White Chocolate-Thyme Truffles recipe