Best 6 Saffron Scented White Chocolate Truffles Recipes

EASY TO MAKE WHITE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a small saucepan add heavy whipping cream and simmer, stirring constantly, just until it begins to bubble in the pan.
• Stir in butter.
• Add 8 ounces white chocolate and stir, over heat until completely melted. Remove from heat and pour into a small glass bowl. Let cool completely and refrigerate until firm, about 2 hours.
• Remove from refrigerator and shape into 1" balls. Place on wax paper and pop into the freezer for 30 minutes.
• Heat the remaining 8 ounces of white baking chocolate in a small bowl and microwave for 2 minutes, stirring every 30 seconds until completely melted.
• Dip truffles into melted chocolate and place onto wax paper. Sprinkle with white jimmies. Let set in the refrigerator to harden.

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.

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 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:

• 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 TRUFFLES

Steps:

• Combine chocolate and butter in a large heatproof bowl that fits snugly over a pot of barely simmering water (do not let the bowl touch the water). Stir constantly with a rubber spatula until the chocolate and butter are melted. The mixture will look grainy.
• Remove bowl from simmering water and thoroughly stir in cream one tablespoon at a time. The mixture will become increasingly grainy. As the last of the cream is added, however, it will become smooth. Press plastic wrap directly against top of mixture and refrigerate for an hour.
• Scrape mixture into bowl of an electric mixer. Beat on medium speed for 1 minute then add the liqueur in a slow, steady stream and continue beating until the mixture lightens in both color and texture, 15 to 30 seconds. Do not overbeat.
• Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No. 6). Pipe out 3/4-inch spheres onto a pan lined with parchment or wax paper. Refrigerate until firm, about a half hour. Roll each truffle between the palms of your hands to make it completely round. If the mixture gets too soft to roll, chill for a few minutes until firm. Roll in sifted cocoa powder. Store in the refrigerator up to one week.