White Truffles

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Mine too did not set, but then I thought to myself...this is a ganache and it's usually the inside of a truffle. Since they didn't harden for me, I simply coated them in a hard shell of white chocolate (I use paraffin wax for the shine and crunch and then drizzled dark chocolate over them. They look like they could have come from Godiva (a bit more bumpy though and have that wonderful crunch to them that is followed by a smooth inner core. Soooo good. I can't wait to bring them home for Thanksgiving!

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it was so Delicious

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As usual, I listened to a chef I trust instead of amateur reviews and found a great keeper! Thanks again Ina !!!

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I made these 2 years ago (with the 1/4 cup cream and people who came back at this year's party were asking for them (although they were a little soft last time. This time I used the 2 T cream and they worked perfectly. I doubled the recipe and let it sit in the fridge overnight. I rolled them out in farily small balls and it made just a few more truffles than 20 per recipe.

I toasted and lightly salted some flaked almonds and then chopped them and used these instead of hazlenuts. In a table full of goodies, people raved about these.

Ingredients: Lindt white chocolate, heavy whipping cream, Baileys Irish Cream, Adams vanilla. (I like this better than the "good" vanilla so often called for... that fancy, expensive "good" vanilla tastes metallic to me, but then I grew up with Adams.

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I can't wait to try these! One suggestion as to why some had great success and others, well... not-so-much: the type of cream used. I can't help but wonder if those who had difficulties actually used heavy cream or if they substituted whipping cream, which is not the same thing. Heavy cream should have a higher fat content. Additionally, many brands of cream nowadays contain "emulsifiers and stabilizing agents" that are used to help compensate for the relative lack of fat. Frankly, it?s cheaper for a manufacturer to use a lower-fat cream with additives than a higher-fat cream without additives. I've no doubt that Ina used a good-quality cream that was pasturized (instead of ultrapasturized and had a high fat content. Just a thought. :-

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After reading some of the dissapoints others had with making these truffles, I did a bit of fiddling with the amounts of cream and baileys. I used five tablespoons of cream to the two tbs of baileys. I also used Lindt white chocolate as this is what is available here. I also added the baileys and the vanilla extract to the cream. The truffles came out a treat. Next time, Ill skip the baileys and try Kaluha and a bit of unsalted butter.

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This was my third attempt at making truffles and wow the third time is a charm. I read somewhere on the ratings that they said the 2 tablespoons of cream is not the right amount and it was really supposed to be 1/4 cup of cream. I found that the two Tablespoons worked perfectly! I used Nestle Toll House chocolate chips and the Irish Bailey's liquor and man, oh man are these things really good! I will be making these again. Thanks Ina!

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This recipe isn't that great...I didn't get the yield of the recipe, (about half at typical truffle size, and they were melty globs of gross white chocolate ickyness...

Wouldn't recommend. the truffles turned to sauce at room temp...what an expensive waste of chocolate.

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These truffles turned out amazing in the end. I used the Ghirardelli chocolate bars, and it worked well. Because of all the reviews that said their truffles wouldn't harden enough to form balls, I just used 1 T. of Bailey's. The only problem I had, is when I was rolling them into balls, the truffle kept melting in my hands. My hands weren't hot, so I don't know why this happened. But once they were set, they were delicious!

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Unlike other reviewers, I had success with the consistency of these truffles. I took the advice of one other reviewer and added the Bailey's while the cream was heating. In my opinion, these truffles did not taste as good as Ina's hazelnut truffles. The white chocolate ones were too sweet and had a stiff consistency. In contrast, the hazelnut truffles are rich and yummy!