Add the chopped white chocolate to a microwave-safe bowl. Microwave in 30-second increments, stirring in between each session until the chocolate is melted and smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with a paddle attachment, combine the cream cheese, butter, heavy cream, and vanilla extract. Mix on low speed until combined, then increase to medium speed until homogeneous.

Pour the melted white chocolate into the cream cheese mixture and mix until fully incorporated and smooth.

Pour the truffle mixture into a square Pyrex dish. Cover tightly with plastic wrap and refrigerate for at least 2 hours until firm enough to scoop.

Line a large baking sheet with waxed paper. Remove the truffle mixture from the fridge and use a small cookie scoop to portion it out. Roll gently between palms to form smooth balls.

Place the formed balls onto the baking sheet and refrigerate for at least 30 minutes.

Melt the candy coating or dark chocolate in a microwave-safe bowl on 50% power, using 30-second increments and stirring until smooth.

One at a time, immerse each truffle in the candy coating, turning gently. Lift out with a fork and tap to remove excess coating.

Place coated truffles on the wax paper and sprinkle with chocolate shavings or drizzle with more chocolate if desired.

Allow the truffles to cool for about 30 minutes until the chocolate sets completely.