White Russian Truffles Food

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.

WHITE RUSSIAN

Steps:

• In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.

WHITE RUSSIAN TRUFFLES

Steps:

• Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
• Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120°.
• Add chocolate to cooled cream; stir until mixture is smooth.
• Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
• Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
• Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
• Chill overnight. Remove from refrigeration 15 minutes before serving.
• Please make note, these truffles do not hold well at room temperature.
• Enjoy.

EASY CHOCOLATE BOURBON TRUFFLES RECIPE

Steps:

• Gather the ingredients.
• Combine chocolate chips and sweetened condensed milk in a saucepan over low heat. Heat, stirring, until melted and smooth; remove from heat.
• Stir in the vanilla, bourbon, and 1/2 to 3/4 cup pecans. Transfer to a small bowl. Cover and chill for 3 to 4 hours, or until mixture is firm.
• Working with fingertips, shape into 1-inch balls; roll in finely chopped pecans, sugar, or unsweetened cocoa. Place on a tray or baking sheet, cover loosely, and chill for at least 1 hour.