White Chocolate Ginger Truffles Food

WHITE CHOCOLATE GINGER TRUFFLES

Steps:

• 1. Cut the chocolate into small pieces. You can put chips in a food processor until broken up a bit, or chop with a knife if you have a block. Separate the chocolate - 1 pound for the truffles and 1 pound for coating. 2. Heat the whipping cream, butter, ground ginger and cinnamon over medium heat until the butter is melted and the cream is scalded. 3. Remove from heat and stir in 1 pound of the chocolate. Continue stirring until all pieces are melted and there are no lumps. 4. Pour into a shallow dish - like a pie pan - cover, and refrigerate. The more it is spread out, the quicker it will cool. You can leave it overnight or for just an hour or two - to see if it is ready, take a spoonful and roll in between your palms. If it forms a firm ball, you can proceed. 5. Repeat the process, taking a spoonful and rolling it into a ball between your palms. It is surprisingly easy to work with. Place the balls on a plate or tray and into the freezer to cool. 6. Cut the crystallized ginger into 1/8 to 1/4 inch cubes. 7. To coat the truffles, melt the rest of the chocolate (I do this in the microwave, stirring every thirty seconds). There are a couple of ways to coat. If you want a perfect smooth coating, you can dip and carefully remove to a piece of parchment. For easier coating and a more rustic appearance, roll between your palms after dipping - the chocolate will become a bit spikey and uneven. After you have coated the truffle, press a piece of crystallized ginger into the top. You can refrigerate these, but they seem to do fine at room temperature.

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 TRUFFLES

Steps:

• Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
• Note: This recipe has been updated and may differ from what was originally published or broadcast.

4-INGREDIENT WHITE CHOCOLATE AVOCADO TRUFFLES

Steps:

• Add the confectioners' sugar and avocado to the bowl of a food processor. Set aside.
• Place a shallow bowl over a pot containing several inches of water, making sure the bottom of the bowl does not touch the water. Add the white chocolate to the bowl and turn the heat to medium low. Slowly melt the white chocolate, keeping a close eye on it. As soon as it starts melting, stir it continuously with a rubber spatula until it's smooth, 4 to 6 minutes. Don't rush through this step; white chocolate burns and breaks easily.
• Transfer the white chocolate to the bowl of the food processor. Process the ingredients, stopping once to scrape down the sides and bottom of the bowl, until the mixture is smooth and creamy.
• Scrape the avocado mixture into a wide shallow bowl and freeze until quite firm to the touch, 1 hour to 1 hour 30 minutes.
• Meanwhile, line a plate or small baking sheet with parchment paper. Sprinkle the cocoa powder on another plate.
• When the avocado mixture is firm, pull off small pieces of it, roll each piece between your palms into a ball that's about 3/4 inch wide (you don't want to make them too large, as they're very rich) and transfer the balls to the parchment paper-lined plate. The mixture will be a tiny bit sticky but shouldn't be unrollable. If it is unmanageably sticky, it needs to be frozen longer. Roll the truffles in the cocoa powder to thoroughly coat them all over. Store in an airtight container with a sheet of parchment paper between each layer for up to 1 week.

EASY WHITE CHOCOLATE OREO® TRUFFLES

Steps:

• Line a large baking sheet with waxed paper.
• Place all of the sandwich cookies in a food processor; pulse into fine crumbs.
• Combine cookie crumbs and cream cheese in a large bowl; beat with an electric mixer until a soft dough forms. Scrape down the sides of the bowl and the beaters with a spatula to ensure even mixing.
• Roll dough mixture into 1-inch balls; set on the waxed paper. Refrigerate until firm, about 30 minutes.
• Melt white chocolate in a microwave-safe glass or ceramic bowl in 1-minute intervals, stirring after each interval, 3 to 4 minutes.
• Dip balls in melted white chocolate using 2 forks. Return to the waxed paper. Refrigerate until white chocolate is set, about 30 minutes.

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.

WHITE CHOCOLATE CHIP TRUFFLE RECIPE BY TASTY

Steps:

• In a medium pan, combine the white chocolate chips, vanilla, and heavy cream over low heat. Mix until smooth. Pour the mixture into a loaf pan. Allow to sit in the refrigerator for 20 minutes to cool.
• Pour the semisweet chocolate chips into the truffle mix and stir to combine evenly. Place in the refrigerator for 1 hour, or until the mixture is solid.
• With an ice cream scoop, form balls from the mixture (refreeze the truffle mix if it begins to thaw). Keep the truffle balls in the refrigerator while you prepare the topping.
• Make the topping by melting the semisweet chocolate and white chocolate in separate bowls. Dip each truffle in the melted semisweet chocolate and allow to try. Drizzle the truffles with the melted white chocolate and refrigerate. Serve cold.
• Enjoy!

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.

WHITE CHOCOLATE GINGER TRUFFLES

Steps:

• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the cognac and chopped crystallized ginger and stir to blend well. Cover the truffle cream, let cool to room temperature, and refrigerate until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Place the truffle cream in the bowl of a stand mixer fitted with the paddle attachment. Beat at medium speed until the mixture thickens and forms light peaks (about 1 minute). Do not beat too long or the mixture will curdle and become grainy.
• Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping 4 truffles, place a sliver of crystallized ginger on top of each truffle before the chocolate sets up.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• VARIATION
• Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugar as soon as they are formed into balls.