Saffron Scented 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.

SAFFRON-SCENTED WHITE CHOCOLATE TRUFFLES

Steps:

• Finely chop the chocolate: place in a bowl.
• Mix cream, honey and saffron in a saucepan and bring gently to a boil.
• Add the hot mixture to the chocolate and stir well until melted.
• Place the mixture in the fridge to cool and to firm up.
• Shape into small balls. Roll them in powdered sugar.

LEMON-COCONUT WHITE CHOCOLATE TRUFFLES

Steps:

• Put white chocolate and marshmallows into a large heat proof bowl.
• Finely grate the peel from the lemon.
• Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
• Boil gently stirring constantly for two to five minutes, until smooth.
• Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
• Pour into a parchment lined 8x8 pan.
• Cool until no long sticky, about 1-2 hours.
• Form into balls and put in freezer 15 minutes.
• Dip truffles in melted white almond bark and sprinkle with toasted coconut.
• Chill to set before serving.

WHITE CHOCOLATE LIMONCELLO TRUFFLES

Steps:

• Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
• Combine the cream, chocolate, and Limoncello together until well blended.
• Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
• Keep refrigerated.

LEMON SCENTED WHITE CHOCOLATE TRUFFLES

Steps:

• Finely grate the peel from lemon.
• Place chocolate in a large bowl. Pour cream into a pot and heat over a medium high heat and add the lemon peel.
• Bring to a boil and pour over chocolate.
• Stir immediately until smooth .
• Cover and refrigerate until firm, overnight if possible.
• Line a tray with parchment paper and take about 1 tbsp of cooled mixture and roll into a ball. Place on tray and when all the mixture has been made into balls put back into the frige for 15 minutes.
• Place the coconut and nuts into 2 separate small bowls and roll truffles into either mixture one at a time, pressing gently to cover.
• Place in an air tight container for up to 1 week.

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.

WHITE CHOCOLATE TRUFFLES

Steps:

• heat heavy cream in a saucepan, bring to a simmer.
• add butter, stir until melted.
• add chocolate and stir until melted and smooth.
• remove from heat and pour into a shallow bowl.
• cool, cover and refrigerate for 2 hours until firm.
• roll mixture into 1 inch balls, roll in nuts or coconut.
• chill until ready to serve.