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 I Love fried Food
Saudi Arabia
on December 28, 2011
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It was awesome!
By Ikuetb
Kirkland, WA
on December 23, 2011
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I used a whole bag of white chocolate chips to try this recipe, which was 12 oz, but put the same amount of liquid to it as some people were saying they didn't get firm. It got really firm after refrigerating for a half an hour or so. I also melted some more white chocolate and dipped the truffles in it to create hard shells. I liked the Bailey's flavor, but I think I did need to put a bit more of it, as I used more chocolate to make the truffles. If you like white chocolate, you will love this, but if you don't care for white chocolate too much, you probably won't.
By Manda12
on December 13, 2011
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I am making sweets for my work's Christmas Party. I would consider myself pretty new in the world of truffles, that is why I choose to follow a recipe. I read some of the reviews and doubled the batch since I am making truffles for about 25-40 people. I Followed the recipe and left it in the fridge overnight. In the morning they were workable but still soft. So I will have to dip them in to chocolate of some sort.
My complaint about this is recipe is that the truffles are sweet. Not just oh how nice sweet but like Oh my god my teeth are falling out sweet. Just keep that in Mind. I didnt mind bc my other truffles are a bitter sweet chocolate truffle so it will be nice. I cant want to see what they think of these. I would make them again but look for chocolate with less butter fat like one reviewer stated
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