Photo: White Truffles Recipe
Ingredients
- 2 tablespoons heavy cream
- 7 ounces good white chocolate, chopped
- 2 tablespoons Irish cream liqueur (recommended: Baileys)
- 1/2 teaspoon good vanilla extract
- 1/2 cup chopped hazelnuts
- 6 ounces bittersweet or dark chocolate, chopped
Directions
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
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By jacombs81
Lexington, KY
on October 07, 2012
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Not a complete success, but willing to try it again! I substituted 1 tbsp of almond extract for the Bailey's just because I didn't have any around the house. Same story with substituting macadamia nuts for hazelnuts. The truffles were delicious, but a little too sweet for my taste without the saltiness of the nuts. Also - I had no problem with the texture of the truffles until the very end. They just didn't harden like store bought truffles. I think I might try some of the suggestions from other reviews - redipping in chocolate with paraffin sounds like a good plan :-
By Chef Miss E
Marietta, Ohio
on August 15, 2012
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Tasted good, but on the show she uses a quarter cup of cream - not 2 tablespoons. Love you Ina!
By torba97_12904148
Fremont, CA
on May 01, 2012
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Like other evals...I'm no specialist in making truffles. For what thi is worth...followed recipe exactly but used the nuts, etc. I had in the house (i.e., macademia nuts, apricots, coconut. Tried using each of these on the outside of each truffle. Terrific! Thanks Ina for the recipe.
Annie, Fremont, CA
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