White Chocolate Truffles

chia's Note:

my favorite white chocolate, coated with nuts or coconut. makes an elegant dessert and a lovely gift. prep time is for chopping the chocolate, cook time doesn't reflect the 2 hours for chilling.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Yield: 30 truffles

• 1/3 cup heavy cream, plus
• 2 tablespoons heavy cream
• 1 tablespoon unsalted butter
• 8 ounces good quality white chocolate, chopped into small pieces
• 1 cup flaked coconut or 1 cup chopped almonds (or 1/2 c of each)

Directions:

1. heat heavy cream in a saucepan, bring to a simmer.
2. add butter, stir until melted.
3. add chocolate and stir until melted and smooth.
4. remove from heat and pour into a shallow bowl.
5. cool, cover and refrigerate for 2 hours until firm.
6. roll mixture into 1 inch balls, roll in nuts or coconut.
7. chill until ready to serve.

Reviews

[Nowhereville Domestic]

These are a very soft truffle, but excellent for a dipping center. I reduced cream by 2 T, and added a scant 1/4 t. peppermint oil. After rolling them out, I frozen them for a few minutes, then dipped in milk chocolate. It was a hit on the Christmas tray, but some people thought the peppermint was a little too strong. Will be doing this again!

[the4taals]

Good basic recipe but whipping cream amount is too high that is why the truffles are too soft. The ratio of whipping cream to chocolate should be 1:4, so it should be 2 ounce of whipping cream not 5 ounces as stated in the recipe. I used 1 ounce cream, 1 ounce Irish Cream, vanilla and a pinch of nutmeg to make mine. You should also remove the cream from the heat before adding the chopped chocolate, white chocolate burns easily.

[queencakes]

These truffles are way to soft, even after about a cup of confectioner's sugar is added, making them too sweet. If I make them again I would coat them with melted chocolate, so that they keep their shape.