WHITE CHOCOLATE TRUFFLES
White chocolate does not engender feelings of neutrality; typically, one either loves or hates it. These truffles, adapted from the pastry chef and cookbook author Nick Malgieri, are unapologetically sweet and rich, everything one loves (or hates) about the controversial ivory sweet. This ingredient list is short (just five!), but quality is key. Skip the supermarket white chocolate chips and invest in a good brand like Valrhona or Callebaut.
Provided by Corby Kummer
Categories candies, dessert
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.
Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 10 milligrams, Sugar 6 grams, TransFat 0 grams
WHITE CHOCOLATE TRUFFLES
This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania
Provided by Taste of Home
Categories Desserts
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.
Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE TRUFFLES
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.
4-INGREDIENT WHITE CHOCOLATE AVOCADO TRUFFLES
These chewy cocoa-dusted truffles are hiding green centers, thanks to a secret ingredient: avocado. But don't worry, you won't taste the avocado--just the buttery richness it imparts. Bite into one of these treats and you'll notice it has a luscious, mouthwatering quality. That's because the cocoa powder's dark chocolate flavor harmonizes with the sweet, melt-away center.
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield about 20 truffles
Number Of Ingredients 4
Steps:
- Add the confectioners' sugar and avocado to the bowl of a food processor. Set aside.
- Place a shallow bowl over a pot containing several inches of water, making sure the bottom of the bowl does not touch the water. Add the white chocolate to the bowl and turn the heat to medium low. Slowly melt the white chocolate, keeping a close eye on it. As soon as it starts melting, stir it continuously with a rubber spatula until it's smooth, 4 to 6 minutes. Don't rush through this step; white chocolate burns and breaks easily.
- Transfer the white chocolate to the bowl of the food processor. Process the ingredients, stopping once to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
- Scrape the avocado mixture into a wide shallow bowl and freeze until quite firm to the touch, 1 hour to 1 hour 30 minutes.
- Meanwhile, line a plate or small baking sheet with parchment paper. Sprinkle the cocoa powder on another plate.
- When the avocado mixture is firm, pull off small pieces of it, roll each piece between your palms into a ball that's about 3/4 inch wide (you don't want to make them too large, as they're very rich) and transfer the balls to the parchment paper-lined plate. The mixture will be a tiny bit sticky but shouldn't be unrollable. If it is unmanageably sticky, it needs to be frozen longer. Roll the truffles in the cocoa powder to thoroughly coat them all over. Store in an airtight container with a sheet of parchment paper between each layer for up to 1 week.
BITTERSWEET CHOCOLATE CHEESECAKE WITH WHITE TRUFFLE SAUCE
You'll love this cheesecake--it's full of rich (but not too sweet) chocolate flavor!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h45m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 275°F. Lightly grease bottom and side of 9-inch springform pan. In medium bowl, beat cream cheese and vanilla with electric mixer on medium speed until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate. Pour into pan.
- Bake about 1 hour 15 minutes or until center is set. (Do not insert a knife because the hole could cause cheesecake to crack.) Cool at room temperature 15 minutes.
- Run knife around side of pan to loosen cheesecake. Cover and refrigerate about 3 hours or until chilled.
- In 2-quart saucepan, melt white chocolate and butter over low heat, stirring constantly (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled.
- Run knife around side of pan to loosen cheesecake; remove side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and berries. Store in refrigerator.
Nutrition Facts : Calories 435, Carbohydrate 27 g, Cholesterol 110 mg, Fiber 3 g, Protein 8 g, SaturatedFat 20 g, ServingSize 1 Serving, Sodium 170 mg
WHITE CHOCOLATE TRUFFLES
Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like
Provided by Anna Glover
Categories Treat
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.
Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium
WHITE CHOCOLATE CHIP TRUFFLE RECIPE BY TASTY
Here's what you need: white chocolate chip, vanilla extract, heavy cream, semi-sweet chocolate chips, semi-sweet chocolate chips, white chocolate chips
Provided by Merle O'Neal
Categories Desserts
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a medium pan, combine the white chocolate chips, vanilla, and heavy cream over low heat. Mix until smooth. Pour the mixture into a loaf pan. Allow to sit in the refrigerator for 20 minutes to cool.
- Pour the semisweet chocolate chips into the truffle mix and stir to combine evenly. Place in the refrigerator for 1 hour, or until the mixture is solid.
- With an ice cream scoop, form balls from the mixture (refreeze the truffle mix if it begins to thaw). Keep the truffle balls in the refrigerator while you prepare the topping.
- Make the topping by melting the semisweet chocolate and white chocolate in separate bowls. Dip each truffle in the melted semisweet chocolate and allow to try. Drizzle the truffles with the melted white chocolate and refrigerate. Serve cold.
- Enjoy!
CHOCOLATE TRUFFLE SAUCE
THE BEST CHOCOLATE SAUCE ON EARTH!!! This is the only recipe I use (from Elinor Klivan's Bake and Freeze Chocolate Desserts), and it is just marvelous. The thick, fudgy, and gooey nature of this sauce will make your mouth water! *Prep time is cooking time.*
Provided by JamesDeansGirl
Categories Sauces
Time 30m
Yield 1 cup, about, 8 serving(s)
Number Of Ingredients 4
Steps:
- Put the butter and heavy cream in a medium saucepan and heat over medium-low heat until the cream is hot and the butter is melted (the cream will form tiny bubbles).
- Do not let the mixture boil.
- Remove pan from heat; add the chocolate and let it soften in the hot cream for about 30 seconds.
- Add the vanilla and whisk until the sauce is smooth and all the chocolate is melted.
WHITE CHOCOLATE TRUFFLE SAUCE
Try this unbelievable sauce over cakes, waffles, and of course, ice cream! ***Prep time is just chilling time; otherwise, this goes together in a pinch.***
Provided by JamesDeansGirl
Categories Sauces
Time 2h10m
Yield 1 1/4 cups, approximately
Number Of Ingredients 3
Steps:
- Heat the white chocolate and butter together in a heavy saucepan over low heat, stirring constantly, until melted.
- (The mixture may be thick and grainy.) Remove pan from heat; stir in the heavy cream until smooth.
- Cover and refrigerate about 2 hours, or until chilled.
Nutrition Facts : Calories 1224.4, Fat 97.3, SaturatedFat 60, Cholesterol 198.3, Sodium 289.4, Carbohydrate 83.2, Sugar 80.5, Protein 10.1
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