White Truffles

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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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It was awesome!

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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.

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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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I'm not sure why people are complaining...these were a real treat! I had the mixture in the freezer to set before I even thought about scooping. Then, I used a small scoop to dish, but then plopped them back on some wax paper, and back in the freezer before I thought about rolling them with my hot little hands. Once they were almost frozen, I rolled them, decorated with chocolate drizzle and then kept in the fridge. There's a reason you can only buy fresh truffles from a refrigerated section in a shop. Or, you can dip them in a ganache as another cook suggested. Biggest hit of my Christmas cookies this last year. Thanks Ina!!

ADDITION - I wanted to use this as a layer in between a chocolate cake, and dumped an entire 11 oz Ghiradelli's bag, and used 3tbs Bailey's, and 1 extra teaspoon, not tablespoon of heavy cream, and the mix set up for truffle consistency w/out even putting it in the fridge.

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I followed the white truffle recipe exactly tho I probably needed to keep it in the refrigerate more than 15 minutes so the balls would stay in shape.
The next day the truffles were excellent right out of the refrigerator.
Will make this recipe again.

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This recipe could not be easier and can be modified slightly if you want to change the flavor. Do not change the portions of liquid to chocolate as this would change the consistency. I did use Bailey's and replaced the vanilla with Frangelico. The consistency was perfect for rolling. I used a scoop, the recipe yielded 12 nice size truffles.

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When I did them, I doubled on the chocolate. I rolled them out and then dipped them twice in white chocolate, and red and green chocolate for x-mas. I switched it up and drizzled with opposite colors and they were the hit of the night. Very chocolatey and very pretty. Love this

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The key to this recipe is to leave it in the refrigerator overnight and roll them out the next day. I did that and they came out perfect. I only got 12- 14 out of the recipe so next time I make them, an there will be a next time, I will double it. I mixed them in cocoa powder, powdered sugar, non-perals, coconut and chopped nuts. I also made the regular chocolate ones too and got lots of compliments.

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Everybody loved them.