Wednesday, October 13, 2010

White Chocolate Truffles Candy Recipe


Create any kinds of truffles for the occassion, great fun for everyone~!


 White Chocolate Truffles:

16 ounces (about 2 1/2 cups total)  only using one cup for the recipe the rest is for melting the white chocolate chips or chopped white chocolate

5 tablespoons butter, diced
3 tablespoons heavy cream
pinch salt
optional flavorings (1/2 tsp extracts or 1 tsp liqueurs)

*1/2 cup powdered sugar, to coat optional
decorating:
Use candy corns cut into hats, black tube gel purchased in the bakery section of the supermarkets, or any other types of ghouls, pumpkins or candy idea's you may have with clever idea's. Mini chocolate chips work great for the eyes, dipped in clear jams to stick them on with,  you can roll in coconut, malted milk vanilla powder or nuts instead of coating with melted chocolate nuts.
 
Place 1 cup of white chocolate chips, cream, butter, and salt in a medium microwave-safe bowl and microwave in 30 second intervals until melted, 1-2 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 chocolate is smooth and easy to stir not dry and hard.
If you are using any flavorings or liqueurs for an adult version, stir them in until well-mixed ( thest best combo is Baileys Irish Cream and 1/4 cup chopped hazelnuts.) Place clingwrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.


 Use a teaspoon and use some confectionery sugar on your hands to form small 1” balls. Roll them in powdered sugar, coconut or dipped in melted white chocolate as shown. I have done both, dipped in white chocolate then placed in the refrigerator till firm, then roll in confectionery sugar.  Immediately add the mini chocolate chips for eyes to make ghosts.

Store White Chocolate Truffles in an airtight container in the refrigerator for up to a week. They may need to be re-rolled in sugar before serving. They become soft at room temperature, so it’s best to keep them in the refrigerator until about 20 minutes before serving them.

Post a Comment