Make Em Melt White Chocolate Truffles Food

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

MAKE 'EM' MELT WHITE CHOCOLATE TRUFFLES

Steps:

• Melt 1 lb. chocolate with Eagle Brand. Remove from heat; stir in vanilla. Chill 3 hours or until firm,.
• Shape into 1-inch balls; place on wax paper-lined trays. Chill until firm.
• Melt remaining chocolate. Dip truffles in melted chocolate and roll in coatings of choice. Place ruffles back onto lined trays; chill.

CHOCOLATE TRUFFLE

Steps:

• In a small microwave-safe bowl, melt chocolate chips. Add the cream cheese, coffee granules and water; mix well. Chill until firm enough to handle. , Shape into 1-in. balls; place on a waxed paper-lined baking sheet. Chill for 1-2 hours or until firm. , In a small microwave-safe bowl, melt candy coating. Dip balls in coating; return to baking sheet and let stand until set. , In another microwave-safe bowl, melt vanilla chips with shortening; stir until smooth. Transfer to a pastry or plastic bag; cut a hole in the corner of bag. Drizzle over truffles. Store in the refrigerator.

WHITE CHOCOLATE LEMON TRUFFLES

Steps:

• Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
• Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
• When cream has stood 20 minutes, remove cover.
• Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
• Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
• Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
• Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
• Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
• When base is chilled, prepare coating.
• For Coating:.
• Meanwhile, melt the white chocolate add lemon oil (if wish).
• To make truffles:.
• If desired, have ready 1 inch petit four cases for finished truffles.
• Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
• Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
• Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

TEMPERED CHOCOLATE FOR TRUFFLES

Steps:

• Place 1/2 pound chocolate in a metal bowl. Bring a saucepan with 2 inches of water to a simmer, and then turn off heat. Set bowl with chocolate over saucepan, and let melt, stirring gently with a rubber spatula until chocolate registers 118 degrees on a candy thermometer. (Watch the chocolate carefully, as heating and cooling times can vary.) Remove bowl from saucepan.
• Add 1/4 pound unmelted chocolate to bowl and stir until chocolate cools to 84 degrees. (Remove any unmelted pieces with spatula.) Return bowl to saucepan, and let stand, and stir until chocolate registers 88 to 90 degrees. Use immediately. Repeat with remaining chocolate.

WHITE CHOCOLATE TRUFFLES

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.