White Chocolate truffles are creamy white and it has added butter and cream increasing the flavour of the white chocolate. The trick lies in melting the white chocolate into which the truffles are dipped to give the finishing. You can choose to add the liquer or ignore it from the recipe.
- 25 gms (1 oz) unsalted butter
- 5 tablespoons double cream
- 350 gms (12 oz) white chocolatte, chopped
- 1 tablespoon liquer (optional)
- Place butter and cream in a heavy bottemed pan and bring to boil stirring continously.
- Once it starts boiling remove from heat.
- Add 225 gms (8 oz) of white chocolate to the cream and stir until the chocolate is melted.
- Add the liquer if using and mix well.
- Transfer contents into a bowl and refrigerate for about 2 hours until firm.
- Once firm, use a spoon to scoop out the mixture and roll them into balls and place them on a tray lined with parchment paper.
- Chill again for 30 minutes.
- Place the remaining white chocolate in a heatproof bowl, set over a saucepan of simmering water.
- Stir until the chocolate is melted.
- You could as well melt using a microwave, set on high for about 30 seconds, stir well and microwave again for 30 more seconds if not melted well.
- Dip the chocolate balls in the melted white chocolate and quickly lift them using a fork, letting the excess drip back into the bowl.
- Place the truffles on the tray with parchment paper and let it set for about 2 hours to harden.
- Serve the truffles on mini muffin paper liners.
Adapted from: Easy Chocolate, Love Food