Time 45m Yield Makes 30 truffles (easily halved) Number Of Ingredients 6 Steps:
Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight. Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up. To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you’re in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.
Time 3h10m Number Of Ingredients 5 Steps:
In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract. Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle. Scoop out small portions of the mixture and shape into balls. Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time). Place on a cookie tray lined with wax paper and let the chocolate set. When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!
Time 1h55m Yield 20 truffles Number Of Ingredients 6 Steps:
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve. Note: This recipe has been updated and may differ from what was originally published or broadcast.
Time 3h10m Number Of Ingredients 8 Steps:
Gather the ingredients. Place the white chocolate chips, butter, heavy cream, and salt in a medium microwave-safe bowl and microwave in 30-second intervals until melted, about 1 to 2 minutes. Because white chocolate is prone to overheating, it’s a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate. If you are using any flavorings or liqueurs, stir them in until well mixed. Place plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours. Use a teaspoon or a small candy scoop to form small 1-inch balls. Dust your hands with confectioners’ sugar and roll the truffles between your palms to make them round. Place the balls on a waxed or parchment paper-lined baking sheet and refrigerate while you prepare the white candy coating. Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating. Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet. If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away before the white chocolate sets. Repeat this process with the remaining truffles. Refrigerate the tray briefly, for 10 to 15 minutes, until the white coating is set.
Time 2h50m Yield 18 Number Of Ingredients 4 Steps:
In 2-quart heavy saucepan, heat 8 oz of the white chocolate, the whipping cream and rum over low heat, stirring constantly, until chocolate is softened and mixture can be stirred smooth. Remove from heat; transfer to small bowl. Place plastic wrap over surface of mixture. Refrigerate about 2 hours until mixture is firm enough to hold its shape. Line cookie sheet with waxed paper. Scoop rounded teaspoonfuls of white chocolate mixture onto cookie sheet; roll lightly to shape into 1-inch balls. Freeze 15 minutes. Heat oven to 350°F. Bake coconut in a shallow pan for 5 to 7 minutes, stirring occasionally, until golden brown. In small microwavable bowl, microwave remaining 4 oz white chocolate uncovered on High 45 to 60 seconds, stirring once, until softened and chocolate can be stirred smooth. Place coconut in resealable food-storage plastic bag or between sheets of waxed paper; crush slightly with rolling pin. In shallow dish, place coconut. Dip each truffle in melted white chocolate; coat immediately with coconut. Return to cookie sheet; refrigerate 10 minutes or until firm. Store covered in refrigerator.
Time 1h55m Yield About 36 truffles Number Of Ingredients 5 Steps:
Combine chocolate and butter in a large heatproof bowl that fits snugly over a pot of barely simmering water (do not let the bowl touch the water). Stir constantly with a rubber spatula until the chocolate and butter are melted. The mixture will look grainy. Remove bowl from simmering water and thoroughly stir in cream one tablespoon at a time. The mixture will become increasingly grainy. As the last of the cream is added, however, it will become smooth. Press plastic wrap directly against top of mixture and refrigerate for an hour. Scrape mixture into bowl of an electric mixer. Beat on medium speed for 1 minute then add the liqueur in a slow, steady stream and continue beating until the mixture lightens in both color and texture, 15 to 30 seconds. Do not overbeat. Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No. 6). Pipe out 3/4-inch spheres onto a pan lined with parchment or wax paper. Refrigerate until firm, about a half hour. Roll each truffle between the palms of your hands to make it completely round. If the mixture gets too soft to roll, chill for a few minutes until firm. Roll in sifted cocoa powder. Store in the refrigerator up to one week.
Time 20m Yield about 5 dozen. Number Of Ingredients 5 Steps:
In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.
Time 3h10m Yield about 4 dozen Number Of Ingredients 5 Steps:
Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours. Line a sheet pan with parchment paper and set aside. Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside. Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles. Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
More about “white chocolate truffles recipes”
Time 1h23m Yield 24 Number Of Ingredients 3 Steps:
Line a large baking sheet with waxed paper. Place all of the sandwich cookies in a food processor; pulse into fine crumbs. Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing. Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes. Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes. Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.
