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