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