How to Make White Chocolate Truffles

Making truffles is easier than most people think. The hardest part is the actual rolling of the truffle. Steps are broken down as much as possible, check it out and give it a try. You'll be surprised at what you can do.

Difficulty: Moderate

Instructions

Things You'll Need:

• 11.5 ounces of good white chocolate (either chips or a block, chopped into small pieces)
• 8 tsps heavy cream
• Metal mixing bowl
• Sauce pan
• 2 Small spoons/melon baller
• Baking Sheet
• Waxed Paper

1. 
   Double Boiler

   Make sure that your metal mixing bowl fits snugly on your sauce pan. You will create a double boiler. If it does not fit snugly, find a sauce pan that will fit better. No steam should be able to come out of the sides of the sauce pan as the water boils.

2. Once you have found a sauce pan that fits your metal mixing bowl, put one inch of water into the saucepan.

3. Place your mixing bowl on top of the sauce pan.

4. Add your white chocolate pieces into the mixing bowl.

5. As the water comes to a boil, stir your chocolate pieces until they melt. You will be making a ganache.

6. After your chocolate pieces have melted, add your heavy cream.

7. Once you have your ganach made, (chocolate pieces added with cream)using oven mitts, take it off the saucepan, making sure to not let any steam get into your ganache. This will cause your ganache to spoil and you will have to throw it all away and start over.

8. Place your ganache into the freezer for 1 hour. Check to see if it has solidified in the center. If it has not completely solidified, place back into the freezer for another 30 mins -1 hour. It can take longer depending on your freezer temperature and size of bowl you used.

9. Prepare your baking dish. Line your baking dish with your wax paper and place in the freezer to chill. It does not need to be in the freezer as long as the ganache. 15 to 20 mins inside the freezer should do.

10. Once your ganache has solidified, take either your two spoons or melon baller and skim it on top of the ganache. You will be making a 1 inch ball with your ganache scraping and your hands. You will be placing your rolled up truffles onto your cold baking sheet.

11. Work as quickly as possible. The heat from your hands will cause the chocolate to melt. Place your truffles onto your baking sheet. If you find that the ganache is melting, stick the bowl back into the freezer, along with your rolled up truffles.

12. Once you have rolled up all your ganache, you are ready to serve your truffles.

Tips & Warnings

• You can add flavoring, such as vanilla, creme liqueur, Khalua, etc., to your ganache mixture after you have stirred in your heavy cream. Be sure to only add an 1/8 tsp of your flavoring. Your mixture will not solidify if you put too much liquid into your ganache.
• You can roll you truffles while they are still soft in powdered sugar, toasted coconuts, etc., before you place them in your freezer.
• If you want to have a smoother finish. Melt some more white chocolate pieces and heavy cream to make another ganache.
• This is tricky, so be careful. Take your truffles from the freezer and dip them very quickly into the ganache. Place them on the frozen baking sheet again, as quickly as possible.
• This will probably take you two days to make, so be patient.
• Make sure that you are using a metal mixing bowl. Metal is a conductor of heat. Glass bowls will cause your chocolate to sweat and you will have to throw it out. Plastic will melt.

[vintage]

on 8/23/2009 good article 5*

[solidlady09]

on 8/2/2009 nice article 5 stars and a recommend

[mweise]

on 7/23/2009 OMG, truffles are my downfall. Thank you so much for this recipe, I am so going to make these. Great article, 5* and a recommend!

[kp3028]

on 6/19/2009 Dessert anyone....count me in!

[Handmadedreams]

on 6/19/2009 Yummy!