Perhaps the harshest of seasons, winter is also one of chocolate”™s finest moments. (Come on, how many of you gave or received the treat over the holidays?)
Tea expert and Wake Up With Westfair contributor Ellen Easton said, “You can take the mystery out of expensive truffles and make a batch of your own. It”™s easier than you may think. The secret is the better the chocolate, the better the truffle. Begin with any good quality store-bought chocolate of your choice and then get creative to add flavors, nuts and coatings.”
Here”™s her recipe for White Chocolate Truffles:
Ingredients:
Double boiler
Parchment or wax paper
Wire rack or tray
8 ounces white chocolate* (examples ”“ Lindt or Ghirardelli)
2 tablespoons heavy cream
Optional: Extracts, grated nuts, sprinkles, cocoa, crushed candy canes.
(*Milk or dark chocolate may be substituted for white chocolate.)
Directions:
Place the chocolate in the top of a double boiler. Make certain the bottom of the pan does not touch the water underneath. Slowly melt it over a low flame, stirring occasionally. Add heavy cream.
When melted, add a few drops of any extract of choice, if you desire an additional flavor. Once blended, remove the mixture from the heat. Place the bowl, covered with cling wrap, in the refrigerator for five to 10 minutes to allow the mixture to become pliable. Remove.
Using a small scoop, melon baller or measuring spoons, make chocolate balls in the desired size. Using butter paddles or your hands, roll the chocolate into shape. If using an outside coating, place the coating into a separate bowl. With a slotted spoon, gently dust all sides of the chocolate.
Set the chocolate into candy cups on a wire rack or tray. Place the tray in the refrigerator to set the chocolate. Once it”™s set, remove and serve it or box it to give as gifts. Yields 12 to 24 pieces depending on size.
Bonus note: To make a quick white, milk or dark hot chocolate, place one or two truffles in the bottom of your mug or teacup. Pour warm milk over the truffles. Stir. Violà ”“ delicious hot chocolate.
Ellen is the best. A magician and master of her trade with impecable knowledge and taste.
Sophisticated and practical ways to make just anything
delicious and beautiful!
Sounds easy! I’ll have to try it, but with dark chocolate!
(Can you use a liquor instead of an extract?)
Always so beautifully done and yummy!
Thank you Mercedes and Marilynn for the kind comments. Yes, Marilynn, you can add liquor in small drops before you melt the chocolate.
Thank you, Kathy. Appreciated. Ellen