8 Apr 2017

White Chocolate Truffle



White Chocolate Truffle

Ingredients:

 about 20 truffles
1/4 cup (60ml) whipping cream (35%fat)
7 oz (200g) white chocolate, good quality, broken into chuncks
1 tbsp (14g) butter
1/2 tsp vanilla extract, optional
1/3 cup (33g) unsweetened coconut flakes
zest from an orange, optional
20 hazelnuts, toasted or not
1/3 cup (33g) unsweetened coconut flakes for rolling

Method:

1. Melt chocolate with cream in a bain marie over low heat. Stir continuously until the chocolate is almost melted. Add butter and continue stirring until smooth. Remove from heat. Add vanilla extract and orange zest if using.
2. Stir in coconut flakes, let it cool, cover and refrigerate for a couple of hours until the mixture gets firm enough to roll it into balls.
3. Using a teaspoon roll the mixture into small balls adding a hazelnut inside. Roll each ball into coconut flakes. Serve or refrigerate until ready to serve. They keep well refrigerated in an airtight container for up to 2 weeks.

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