White truffles
Votes: 2
Time: 1 hour 55 minutes
Complexity: easily
Servings: 20
Complexity: easily
Servings: 20
Nutritional value per serving:
Calories 134, total fat 9 G., saturated fats 4 G., proteins 2 G., carbohydrates 11 G., fiber 1 G., cholesterol 4 mg, sodium 11 mg, sugar 9 G.
Calories 134, total fat 9 G., saturated fats 4 G., proteins 2 G., carbohydrates 11 G., fiber 1 G., cholesterol 4 mg, sodium 11 mg, sugar 9 G.
When it comes to candy, chocolate truffles are considered some of the most exquisite on the planet. These are most often made with dark chocolate, but the results are no less delicious with white chocolate. Since white chocolate has a more neutral flavor, you can add various flavors and toppings to create a variety of candy. Truffles can be rolled in chopped nuts, cocoa powder, or drizzled with dark chocolate, which will balance the sweetness of the white chocolate.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 tbsp. heavy cream
- 200 g of high-quality white chocolate, chopped
- 2 tbsp Irish cream liqueur (recommended: Baileys)
- 0.5 tsp vanilla extract
- 0.5 cup chopped hazelnuts
- 170 g bittersweet or dark chocolate, chopped
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Recipes with similar ingredients: white chocolate, cream, truffles, Baileys liqueur, hazelnuts
Cooking the dish according to the recipe:
- Pour the cream into a heatproof bowl and place it over a pan of simmering water. Heat in a double boiler. Whisking constantly, gradually add the white chocolate to the hot cream until completely melted. Stir in the liqueur and vanilla. Cover and let simmer for 1 hour or until the ganache has set.
- Preheat oven to 175°C.
- Using two teaspoons or a 3-cm-wide ice cream scoop, scoop out the chocolate mixture and transfer it to a parchment-lined baking sheet. Refrigerate for about 15 minutes until the chocolates harden and can be rolled into balls. Spread the chopped hazelnuts on the baking sheet and bake in the oven for 8 minutes. Let cool to room temperature.
- Melt the bittersweet chocolate in a heatproof bowl set over a pan of simmering water. Drizzle 10 truffles with the melted dark chocolate. Roll the remaining truffles in chopped nuts. Refrigerate until ready to serve.
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