Step 1: Prepare the Chocolate Mixture

Heat the Cream: In a saucepan over medium heat, gently heat the heavy cream until it begins to simmer. Avoid boiling, as this can scald the cream.

Melt the Chocolate: Remove the saucepan from heat and add the finely chopped white chocolate. Let it sit for a minute, then stir until the chocolate is completely melted and smooth.

Flavor it Up: Stir in the vanilla extract and powdered sugar if desired. This will add a little sweetness and enhance the flavor.

Step 2: Chill the Mixture

Cool Down: Transfer the mixture to a mixing bowl and cover it with plastic wrap. Allow it to cool at room temperature for about 15 minutes, then place it in the refrigerator for about 1-2 hours or until it is firm enough to scoop.

Step 3: Form the Truffles

Scoop and Roll: Once the mixture is firm, use a cookie scoop or your hands to take small amounts of the mixture and roll them into balls. Aim for about 1 inch in diameter for each truffle.

Coat the Truffles: Roll each truffle in your choice of coatings. You can mix and match for a fun presentation!

Step 4: Chill and Serve

Final Chill: Place the coated truffles on a parchment-lined baking sheet and refrigerate for another 30 minutes to set.

Enjoy: Serve them chilled, and enjoy the delightful flavor and texture of these homemade Tartufi di Cioccolato Bianco!

Variations

Flavored Truffles: Add a few drops of essential oils (like peppermint or orange) for a unique flavor.

Nut-Free Version: Skip the nuts and use crushed cookies or graham crackers for coating instead.

Dairy-Free Option: Use dairy-free chocolate and coconut cream to make a vegan version.