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Last Updated on December 2, 2025 by becky
Ginger truffles made with white chocolate, candied ginger, and ginger-infused cream, rolled in a dusting of confectioner’s sugar. The best chocolate ginger truffles recipe!
Why Make These White Chocolate Ginger Truffles?
When plotting out my list of autumn recipes to develop, I always start with the key fall flavors: pumpkin spice, of course, but also flavors like pear, chai, cinnamon, and apple cider. And ginger.
Ginger is one of my favorite fall flavors. Some of most-loved seasonal recipes include it as a key ingredient—gingerbread cookies; gingerbread hot chocolate; carrot ginger candy; this cranberry meringue tart with a gingerbread crust. Last year I featured a milk chocolate truffles recipe with ginger and chai. This year, I thought I’d add a white chocolate ginger truffle to my repertoire.
This five-ingredient recipe features good-quality white chocolate, candied ginger (I used homemade, but store-bought works, too) and whipping cream infused with fresh ginger. Finish each truffle ball with a roll in confectioner’s sugar, plus a paper truffle cup for serving!
Ginger Truffle Recipe Ingredients
To make these white chocolate ginger truffles, you’ll need the following ingredients:
- Whipping Cream – Whisked with melted white chocolate, whipping cream (heavy cream in the US) gives these ginger truffles their smooth, creamy mouthfeel.
- Ginger – You’ll need sliced fresh ginger to infuse into the whipping cream, plus homemade or store-bought candied ginger for stirring into the ganache. (Save the leftovers for making and garnishing ginger hot chocolate!)
- White Chocolate – Opt for a good-quality chopped white chocolate or chocolate callets, rather than chocolate chips.
- Confectioner’s Sugar – Confectioner’s sugar (a.k.a. icing sugar or powdered sugar) works best for rolling the truffles.
Choosing the Best White Chocolate for Chocolate Ginger Truffles
Along with ginger, white chocolate represents the key flavor in this truffle recipe, so the chocolate you choose will impact the overall taste and texture of the finished truffles. Avoid grocery store chocolate chips. Chocolate chips contain stabilizers tthat make them better-suited to baking than truffle-making.
The white chocolate you choose will also contribute to the amount of time it takes for the chocolate-ginger ganache to set. Some chocolates set fairly quickly, while others might take 3-4 hours or longer.
Truffle Recipe Tips
Your fridge temperature and chosen white chocolates will vary the ganache setting time. Some white chocolates set quickly, while require 3-4 hours in the fridge. I suggest checking your ganache at the 2-hour mark, and periodically thereafter, until just firm enough to scoop. For evenly-sized portions, use a melon baller or small cookie scoop to scoop the ganache.
Wait until you’re ready to serve the ginger truffles to roll them in the confectioner’s sugar. Re-roll leftover truffles in additional confectioner’s sugar just prior to serving.
For mess-free serving, place each truffle in a white paper truffle cup for a pretty finishing touch.
Make-Ahead and Storage Suggestions
Store ginger truffles in the refrigerator for up to 5 days. Serve chilled. For a creamier texture, allow truffles to come up to room temperature for 10-15 minutes prior to serving.
Other chocolate truffle recipes you might enjoy:
Chocolate Chai Truffles
Rose Truffles
Coconut Lime Truffles
Chocolate Raspberry Truffles
Orange Creamsicle Truffles
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
PrintWhite Chocolate Ginger Truffles
Ginger truffles made with white chocolate, candied ginger, and ginger-infused cream, rolled in a dusting of confectioner’s sugar.
- Prep Time: 60 minutes
- Total Time: About 3 hours
- Yield: 18 1-inch truffles 1x
- Category: Chocolate
- Method: Stovetop
Ingredients
120 milliliters whipping cream, plus more for topping up (1/2 cup)
35 grams fresh ginger, sliced into 1/4-inch slices (3-inch piece fresh ginger)
200 grams chopped white chocolate (7 ounces)
40 grams candied ginger, finely chopped (1/4 cup)
Confectioner’s sugar, for rolling the truffles
Instructions
Add whipping cream to a small saucepan. Bring to a simmer, then stir in the fresh ginger.
Remove from heat and allow ginger to steep in the cream for at least 30 minutes, or up to 1 hour.
Pass the cream through a fine mesh strainer. Discard the ginger.
Reweigh cream. Add additional cream, “topping up” to 80 milliliters, or about 1/3 cup.
Melt the white chocolate over a double boiler or bain marie.
Meanwhile, add the ginger-infused whipping cream to a small saucepan and rewarm over medium-low heat. Do not boil.
Gently whisk warm cream into melted chocolate.
Whisk in the minced candied ginger.
Cover and refrigerate, at least 1 hour or until firm enough to scoop.
With a 1-inch melon baller or small cookie scoop scoop the chilled ganache into portions. You should have about 18 total.
Use your hands to smooth and shape each portion into a ball. Refrigerate 30 minutes, or until ready to serve.
Before serving, roll each ball in confectioner’s sugar.
Store leftover ginger truffles in an airtight container in the refrigerator for up to 5 days. Re-roll in additional confectioner’s sugar before serving.
