Tuesday, December 20, 2016

White Chocolate Truffle : Two Ways

What better occasion there is to make chocolate truffles, other than the Christmas!!! Chocolate Truffles make an excellent edible gift during Christmas...and I love it!! At first I thought of making dark chocolate truffles...but then came across this white chocolate for baking by Nestle in the supermarket...and I knew that I have to give it a try.

how to make White Chocolate Truffle recipe and preparation

how to make White Chocolate Truffle recipe and preparation

how to make White Chocolate Truffle recipe and preparation

how to make White Chocolate Truffle recipe and preparation

White chocolates are comparatively softer than the dark chocolates and can be quite tricky and difficult to handle. My suggestion is to go with the measurements and it will be perfect.

how to make White Chocolate Truffle recipe and preparation

how to make White Chocolate Truffle recipe and preparation

White Chocolate Truffle: Two Ways
Makes 10-12 medium truffles

how to make White Chocolate Truffle recipe and preparation

Ingredients:
200gm white chocolate (you can either use chips or bar, I have used Nestle White chocolate) – room temperature
10gm of softened unsalted butter
Desiccated coconut / chopped almonds / sprinkles to roll the truffles
2 tbsp raspberry puree / 2 tbsp raspberry jam
Ingredients for raspberry puree:
A handful of fresh / frozen raspberry
2 tbsp sugar
1 tsp vanilla extract
A pinch of salt

Method:
Make the raspberry puree:
Throw in the raspberries in a saucepan with sugar, vanilla extract and salt.
Switch the flame to medium and let the mixture come to a bubble.
Press the fruits with the back of a spatula to make them mushier.
When the mixture appears thick and sticky, switch off the flame and pass the mixture throw a sieve.
Collect the puree in a separate bowl and let it come to room temperature.
Make the truffles:
Pour the heavy cream in a saucepan with vanilla extract and butter.
Place the saucepan on the stovetop and switch the flame to low to medium.
Let the cream come to a boil and immediately switch off the flame.
Add the chocolate to the cream and gently stir with a spatula until completely melted.
Pour this mixture into 2 separate 5bowls.
Add raspberry jam / puree to one of the bowl and mix until well combines.
Cover them with a plastic film chill overnight inside the refrigerator.
Next day scoop 1 tbsp of that chilled chocolate mix and roll it into a ball with the help of your palms.
Roll the truffles over the sprinkles / desiccated coconut / chopped almonds completely covered.
Keep them inside the fridge in an airtight container.


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