Basic Truffles - White Chocolate
Nutritional Info
- Servings Per Recipe: 30
- Amount Per Serving
- Calories: 69.8
- Total Fat: 4.6 g
- Cholesterol: 6.0 mg
- Sodium: 11.0 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 0.0 g
- Protein: 0.9 g
View full nutritional breakdown of Basic Truffles - White Chocolate calories by ingredient
Introduction
Almost rediculously simple recipe for basic homeade truffles. My experience is that when using white chocolate the mixture has to set longer than when using regular chocolate.IMPORTANT: The higher the quality of the chocolate that you use the better your results will be. Almost rediculously simple recipe for basic homeade truffles. My experience is that when using white chocolate the mixture has to set longer than when using regular chocolate.
IMPORTANT: The higher the quality of the chocolate that you use the better your results will be.
Number of Servings: 30
Ingredients
-
12 oz White Chocolate
1/3 cup whipping cream (heavy cream)
1 tsp flavoring of your choice at no cooler than room temp
Tips
Possible flavouring options that work well with White Chocolate:
- vanilla
- peppermint (cheat by using mint chocolate semi-sweet chippits)
- lemon - coat in a combination of
- orange
- coffee (dissolve 1 heaping tsp of instant coffee in just enough water to make a thin paste)
- coconut
Directions
1) In a medium saucepan over medium heat (or use a double boiler if you prefer), combine chocolate and cream. Cook, stirring constantly, until chocolate is melted and mixture is smooth. Remove from heat.
2) Quickly drizzle and whisk in the flavoring of your choice. IMPORTANT! When I say quick, I mean quick. When a cold/cool liquid is added to melted chocolate it can cause the chocolate to rapidly set, harden and become un-useable. By drizzling in your flavoring while beating the bejeezes out of your mixture with a wisk in tandem you will avoid this waste.
3) Pour the mixture into a small bowl, cover and refridgerate for 2+ hours until it has set but not hard. Note that I've left mine overnight before and it hasn't turned rock solid though this is probably really dependant on the type of chocolate your using.
4) Once set, form the mixture into balls using about 1 tbsp of mixture each (you use your hands or use a mellon baller for this part, whatever works best for you). Roll each ball in a coating of your choice - cocoa, coconut, sprinkles, colored sugar, crushed candy canes etc. Heads up that powdered sugar tends to just get absorbed by the truffle.
Note that nutitional information does not include coating.
ALTERNATE: If you like making your own chocolates using moulds, brush the insides of your moulds with the shell of your choice (IE candy melts or confectiners coating) then fill with half-set truffle mixture leaving just enough room to top with shell for the bottom. Pop the mould back in the fridge until the truffle has completely set/hardened and pour in your bottom shell.
Serving Size: Makes 30 truffles
2) Quickly drizzle and whisk in the flavoring of your choice. IMPORTANT! When I say quick, I mean quick. When a cold/cool liquid is added to melted chocolate it can cause the chocolate to rapidly set, harden and become un-useable. By drizzling in your flavoring while beating the bejeezes out of your mixture with a wisk in tandem you will avoid this waste.
3) Pour the mixture into a small bowl, cover and refridgerate for 2+ hours until it has set but not hard. Note that I've left mine overnight before and it hasn't turned rock solid though this is probably really dependant on the type of chocolate your using.
4) Once set, form the mixture into balls using about 1 tbsp of mixture each (you use your hands or use a mellon baller for this part, whatever works best for you). Roll each ball in a coating of your choice - cocoa, coconut, sprinkles, colored sugar, crushed candy canes etc. Heads up that powdered sugar tends to just get absorbed by the truffle.
Note that nutitional information does not include coating.
ALTERNATE: If you like making your own chocolates using moulds, brush the insides of your moulds with the shell of your choice (IE candy melts or confectiners coating) then fill with half-set truffle mixture leaving just enough room to top with shell for the bottom. Pop the mould back in the fridge until the truffle has completely set/hardened and pour in your bottom shell.
Serving Size: Makes 30 truffles