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    You are in: Home / Community Forums / Cooking Q & A / Using white chocolate + milk chocolate when making truffles
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    Using white chocolate + milk chocolate when making truffles

    Tustard
    Wed Dec 12, 2012 12:40 pm
    Newbie "Fry Cook" Poster
    Hiya, I have just made about 100 truffles and chocolates for presents for Christmas. I used some strawberry melting chocolate buttons to make some but the ganache didn't set - it had framboise liqueur in it too and tasted delicious. Rather than waste it I used to to fill some chocolates that I made in silicon moulds - just happened to have one shaped like strawberries which was good. The end result was gorgeous. I had the same problem with some white chocolate with Malibu in it so made some chocolates filled with this mixture. The truffles I made were dark chocolate flavoured with Framboise (hazelnut liqueur) and rolled in chopped hazelnuts, dark chocolate flavoured with cherry brandy and rolled in cocoa and some dark chocolate ones with no liqueur and rolled in coconut. They look really pretty and I'm looking forward to giving them as presents. I've spent the evening trolling through the internet and found lots of recipes that I can't wait to try. If anyone can suggest some white chocolate which will set as a ganache I would be very grateful - I want to colour some too and have lots of ideas.
    DEEP
    Wed Dec 12, 2012 7:41 pm
    Food.com Groupie
    There are a number of white chocolate ganaches in the data base. Just type white chocolate ganache in the search bar above and you can browse through them. You might also post a request in the "Recipe Search" forum
    Dee514
    Wed Dec 12, 2012 7:56 pm
    Forum Host
    Tustard wrote:
    Hiya, I have just made about 100 truffles and chocolates for presents for Christmas. I used some strawberry melting chocolate buttons to make some but the ganache didn't set - it had framboise liqueur in it too and tasted delicious. Rather than waste it I used to to fill some chocolates that I made in silicon moulds - just happened to have one shaped like strawberries which was good. The end result was gorgeous. I had the same problem with some white chocolate with Malibu in it so made some chocolates filled with this mixture. The truffles I made were dark chocolate flavoured with Framboise (hazelnut liqueur) and rolled in chopped hazelnuts, dark chocolate flavoured with cherry brandy and rolled in cocoa and some dark chocolate ones with no liqueur and rolled in coconut. They look really pretty and I'm looking forward to giving them as presents. I've spent the evening trolling through the internet and found lots of recipes that I can't wait to try. If anyone can suggest some white chocolate which will set as a ganache I would be very grateful - I want to colour some too and have lots of ideas.


    Framboise is a raspberry flavored liqueur. icon_confused.gif

    You could try this recipe from Lindt....under normal circumstances it sets up just fine, however if you change the recipe (add liqueurs, make other changes), I cannot vouch for the results.

    Lindt Truffles (from the Lindt USA website)

    makes approximately 20 truffles

    Ganache

    1/4 cup (60ml) heavy cream
    5oz (150grams) Lindt milk, white or dark chocolate, chopped
    1 tablespoon (15 grams) butter, softened

    METHOD:

    - Heat the cream until it just comes to a boil, add the chopped chocolate and remove the saucepan from the heat.
    - Stir or whisk the mixture until the chocolate is completely melted.
    - Stir in the butter until the ganache is smooth.
    - Put the ganache in a bowl and cover with plastic wrap, ensuring that the plastic makes contact with the entire surface of the ganache.
    - Refrigerate overnight or until the ganache is set.

    To form basic truffles

    - Use a melon baller, small ice cream scoop, teaspoon or piping bag.
    - Roll the ganache in a ball and place on parchment paper.

    To finish the truffles

    Option 1

    - Roll truffles in unsweetened cocoa powder, powdered sugar, chocolate shavings, chopped chocolate, chopped toasted nuts or coconut.

    Option 2

    - Temper a few ounces of the desired type of chocolate. Wash hands, rinse them in cold water and dry them thoroughly (cold hands prevent the truffles from softening and the tempered chocolate from getting too warm). Place a tablespoon of tempered chocolate in the palm of your hand and roll the truffles to coat. Place the finished truffle on parchment paper. Replenish the chocolate in your hand as needed. The chocolate coated truffles can also be rolled in the toppings suggested above.
    Tustard
    Thu Dec 13, 2012 3:21 am
    Newbie "Fry Cook" Poster
    Many thanks - I'll have a look.
    Tustard
    Thu Dec 13, 2012 3:22 am
    Newbie "Fry Cook" Poster
    Brilliant - thank you. The white chocolate is used is a very well known brand - I think it must have been the addition of the Malibu that stopped it setting. I will try your recipe. x
    Tustard
    Thu Dec 13, 2012 3:24 am
    Newbie "Fry Cook" Poster
    Yes, of course - should have said Frangelico - I used the Frangelico with the hazelnuts but also used Framoise in the strawberry cream ones as I didn't have any strawberry liqueur.....
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