• In a microwave-safe bowl, add white chocolate and heat in the microwave in 30 second increments, mixing at each interval until chocolate is melted. Overheating will cause the chocolate to seize.
• Add the vanilla and cream/condensed milk/coconut milk and mix together. You will get a thick candy dough.
• Using a small tablespoon cookie scoop or tablespoon size, scoop out small portions of the mixture and place dough balls in an airtight container in a single layer. You can roll them into nicer looking candy truffle balls once them firm up in the fridge for 2-3 hours OR you can place the bowl of candy dough covered tightly in an airtight container and chill in the fridge for 2-3 hours or until mixture is firm enough to handle, then scoop the truffle balls and roll them into round balls. I like to do the first method better, but either way works.

White Chocolate Coating/Dipping

• In a microwave-safe bowl, add white chocolate and heat in the microwave in 30 second increments, mixing at each interval until chocolate is melted.
• Once the balls are firmed up, dip each one separately in melted white chocolate and place on a cookie tray lined with parchment paper to let the chocolate set. If you are adding sprinkles or toppings, do it now before the chocolate sets.
• If you want to do drizzles on the truffles, after the chocolate has set, melt some more white chocolate or if you have any leftover, transfer it to a piping bag and drizzle on top of the truffles.  Let the chocolate set and then store in a sealed airtight container in the fridge for up to 3-4 days. Store in fridge up to 1 week.