Best 20 White Truffles Recipes

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**Unveiling the Enigmatic Delicacy: White Truffles and Their Culinary Symphony**

White truffles, the epitome of culinary luxury, have captivated gastronomes for centuries with their intoxicating aroma and elusive nature. Hailing from the depths of the earth, these subterranean treasures ignite a symphony of flavors, elevating even the simplest dishes to gastronomic masterpieces. Our curated collection of white truffle recipes offers a journey through culinary artistry, transforming everyday ingredients into extraordinary experiences. From the classic elegance of tagliatelle with white truffle sauce to the rustic charm of roasted chicken with truffle butter, each recipe showcases the versatility and transformative power of this prized ingredient. Prepare to embark on a sensory adventure as you explore our selection of white truffle recipes, designed to tantalize your taste buds and leave you craving for more.

Check out the recipes below so you can choose the best recipe for yourself!

WHITE CHOCOLATE TRUFFLES



White Chocolate Truffles image

This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 5 dozen.

Number Of Ingredients 5

18 ounces white candy coating, coarsely chopped
9 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/4 cup confectioners' sugar
Additional confectioners' sugar

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.

Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

EASY WHITE CHOCOLATE OREO® TRUFFLES



Easy White Chocolate Oreo® Truffles image

These truffles are so easy to make - no candy making experience required! The white chocolate can be easily dyed with food coloring to fit any occasion.

Provided by Lisa Altmiller

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h23m

Yield 24

Number Of Ingredients 3

1 (15.5 ounce) package chocolate sandwich cookies (such as Oreo®)
1 (8 ounce) package cream cheese, softened
2 (6 ounce) packages white chocolate baking squares

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.

Nutrition Facts : Calories 194.4 calories, Carbohydrate 21.8 g, Cholesterol 13.2 mg, Fat 11.3 g, Fiber 0.6 g, Protein 2.5 g, SaturatedFat 5.5 g, Sodium 128.8 mg, Sugar 15.8 g

WHITE TRUFFLES



White Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 20 truffles

Number Of Ingredients 6

2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped

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 CHOCOLATE APRICOT AND COCONUT TRUFFLES



White Chocolate Apricot and Coconut Truffles image

Deliciously sweet fruity truffles! The apricot and coconut complement each other perfectly and they look divine.

Provided by Brittney_B

Categories     Candy

Time 1h5m

Yield 25 truffles

Number Of Ingredients 5

75 g dried apricots, finely chopped
1/2 cup desiccated coconut
2 tablespoons condensed milk
200 g white chocolate
1 teaspoon vegetable oil

Steps:

  • Mix apricots, coconut and condensed milk in a small bowl until well combined. Cover and refrigerate for 15 minutes.
  • Using your hands, roll teaspoonfuls of the mixture into balls and place on a tray lined with baking paper. Refrigerate again for 15 minutes.
  • Combine oil and chocolate in a small heatproof microwave container and microwave for 1 minute 30 seconds or until chocolate is melted. Stir well.
  • Using a fork, dip one ball of the apricot mixture into the chocolate mixture to coat all over and place again on the lined tray.
  • Repeat with remaining balls and chocolate mixture.
  • Refrigerate for 15 minutes or until chocolate has set.

Nutrition Facts : Calories 63.8, Fat 3.4, SaturatedFat 2.1, Cholesterol 1.6, Sodium 13.2, Carbohydrate 8.1, Fiber 0.3, Sugar 7.8, Protein 0.7

PASTA WITH WHITE TRUFFLES



Pasta With White Truffles image

Provided by Moira Hodgson

Categories     quick, pastas, main course

Time 20m

Yield 8 servings

Number Of Ingredients 6

1 1/2 pounds fresh pasta (capellini or fettuccine)
1/2 cup unsalted butter
1 1/2 cups freshly grated Parmesan cheese
1 cup heavy cream
Coarse salt and freshly ground pepper to taste
About 1 ounce white truffle

Steps:

  • Cook the pasta in plenty of boiling salted water. Drain.
  • Meanwhile, in a large saucepan big enough to hold the cooked pasta easily, melt the butter.
  • Stir in the cheese and cream. Add the cooked pasta, toss well and sprinkle with salt and pepper.
  • Put into a serving dish and grate the truffle over the pasta or serve the truffle at the table allowing each guest to help himself. Serve additional cheese in a small bowl.

Nutrition Facts : @context http, Calories 544, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 30 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 18 grams, Sodium 359 milligrams, Sugar 1 gram, TransFat 0 grams

WHITE-BEAN PUREE WITH WHITE TRUFFLES



White-Bean Puree With White Truffles image

Provided by Nancy Harmon Jenkins

Categories     dinner, soups and stews, appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 6

1 pound dried white beans, preferably cannelini or navy beans
1 medium onion, halved
1 sprig fresh sage, or 1 teaspoon crumbled dried sage leaves (do not use powdered sage)
1 clove garlic
1/4 cup extra-virgin olive oil
1/2 ounce white truffle or 2 tablespoons white truffle paste

Steps:

  • Cover the beans with water, and soak overnight. Or use the quick- soaking method: Cover the beans with water, bring to a boil, and boil 2 minutes. Remove from the heat, and set aside for 1 hour.
  • Drain the beans and discard the soaking water. Place the beans, onion, sage, garlic and oil in soup kettle. Add fresh water to cover. Bring to a boil, lower the heat, and cook, covered, at a bare simmer until the beans are very soft, 40 minutes to 2 hours, depending on the age of the beans. Keep a teakettle of water simmering, and as the beans absorb the liquid, add more water, little by little. The beans should always be covered by liquid but never swimming in it.
  • If fresh sage is used, remove the sprigs and discard. Place the beans and liquid in a food processor, and process until very smooth. If using fresh white truffle, scrape half into the puree, and continue processing until well blended. Serve the puree immediately, with the remaining truffle shaved over the surface. If using truffle paste, puree the entire amount with the beans just before serving.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 8 grams, Fiber 11 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 4 milligrams, Sugar 3 grams

RISOTTO WITH WHITE TRUFFLES



Risotto With White Truffles image

Provided by Moira Hodgson

Categories     dinner, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

6 tablespoons unsalted butter
3 shallots chopped fine
2 cups Arborio rice
1 cup dry white wine
6 to 7 cups chicken stock
1 tablespoon chopped garlic
Coarse salt and freshly ground pepper to taste
1 1/2 ounces fresh white truffles

Steps:

  • Melt two tablespoons butter in a heavy frying pan over low heat. Add the shallots and cook until transluscent, about five minutes.
  • Pour in the rice and stir with a wooden spoon over medium heat until all the rice is coated with the butter. Let it cook for three to four minutes, stirring frequently so that it absorbs the butter and turns opaque.
  • Add the wine, and cook till evaporated,then the chicken stock, a cup at a time, and cook the rice over medium heat, stirring constantly as the stock is absorbed by the rice. When the rice is almost tender, after about 15 minutes, add the garlic. Cook until the rice is al dente, about five to eight minutes more.
  • Season to taste with salt and pepper. Let the rice sit off heat for two to three minutes. Stir in the remaining butter. Do not return to heat or the butter will melt without binding. With a truffle cutter or sharp knife, shave off pieces of truffle and sprinkle them on the rice.

Nutrition Facts : @context http, Calories 512, UnsaturatedFat 6 grams, Carbohydrate 74 grams, Fat 15 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams

RISOTTO, WITH WHITE TRUFFLES



Risotto, With White Truffles image

Provided by Moira Hodgson

Categories     side dish

Time 40m

Yield 2 servings

Number Of Ingredients 9

2 tablespoons butter
1 tablespoon finely chopped onion
1 cup arborio rice
1 cup dry white wine
About two cups hot chicken broth
Coarse salt to taste
1 to 2 tablespoons freshly grated Parmesan cheese
Freshly ground pepper to taste
One white truffle (about one-third an ounce)

Steps:

  • Over medium heat melt the butter and soften the onion. Add the rice and stir with a wooden spoon to coat the grains with butter. Let rice cook three to four minutes, stirring frequently so that it will absorb the butter and turn opaque.
  • Add the wine, stir, and bring to boil. Turn down heat.
  • Add the broth a ladle at a time, and cook, stirring. Keep stirring and adding broth for 15 to 20 minutes. The rice will absorb the liquid. Make sure the broth is being absorbed and there is not too much liquid on top. The bottom of the pan should be cleaned.
  • Test the rice for doneness. Season with salt. Keep tasting until the rice is done.
  • Let the rice sit off heat for three to four minutes. Add the Parmesan. Spoon the rice onto individual plates and serve. Grate the truffles on top of individual servings and add freshly ground pepper to taste.

Nutrition Facts : @context http, Calories 693, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 10 grams, Sodium 1131 milligrams, Sugar 5 grams, TransFat 0 grams

WHITE CHOCOLATE COCONUT TRUFFLES



White Chocolate Coconut Truffles image

Chewy toasted coconut plays off the creamy, coconut-scented white chocolate ganache filling. Like tiny snowballs, they add a pretty contrast to a plate of dark chocolate truffles.

Provided by Kimmie Kooks

Categories     Candy

Time 2h

Yield 30 serving(s)

Number Of Ingredients 7

12 ounces white chocolate, finely chopped
1/3 cup whipping cream
1/4 cup butter, cubed
1 tablespoon vanilla
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut
8 ounces white chocolate, chopped

Steps:

  • In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
  • Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
  • Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
  • Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
  • In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
  • In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
  • Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.

Nutrition Facts : Calories 149.2, Fat 10.2, SaturatedFat 6.7, Cholesterol 11.7, Sodium 43.7, Carbohydrate 13.5, Fiber 0.2, Sugar 13.2, Protein 1.3

COFFEE-SPICE WHITE CHOCOLATE TRUFFLES



Coffee-Spice White Chocolate Truffles image

Categories     Candy     Coffee     Liqueur     Chocolate     Freeze/Chill     Christmas     Spice     Edible Gift     Bon Appétit

Yield Makes about 24

Number Of Ingredients 10

24 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
5 teaspoons instant espresso powder
1 tablespoon ground espresso beans
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/4 cup crème fraîche or sour cream
1 tablespoon whipping cream
1 tablespoon coffee liqueur
1/2 teaspoon vanilla extract
24 candied violets or whole espresso beans

Steps:

  • Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
  • Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
  • Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.

WHITE CHOCOLATE TRUFFLES



White Chocolate Truffles image

White chocolate does not engender feelings of neutrality; typically, one either loves or hates it. These truffles, adapted from the pastry chef and cookbook author Nick Malgieri, are unapologetically sweet and rich, everything one loves (or hates) about the controversial ivory sweet. This ingredient list is short (just five!), but quality is key. Skip the supermarket white chocolate chips and invest in a good brand like Valrhona or Callebaut.

Provided by Corby Kummer

Categories     candies, dessert

Time 1h55m

Yield About 36 truffles

Number Of Ingredients 5

12 ounces/340 grams white chocolate, finely chopped
4 tablespoons/55 grams unsalted butter, diced
6 tablespoons/90 milliliters cold heavy cream
2 tablespoons raspberry eau de vie (or use kirsch or Grand Marnier)
Cocoa powder, for dusting

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.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 10 milligrams, Sugar 6 grams, TransFat 0 grams

WHITE CHOCOLATE-CHEESECAKE TRUFFLES



White Chocolate-Cheesecake Truffles image

So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.

Provided by XjacyX

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h5m

Yield 36

Number Of Ingredients 8

1 cup white chocolate chips
8 ounces butterscotch-flavored hard candy, crushed
¾ cup sifted powdered sugar
½ cup sour cream
1 teaspoon lemon zest
¼ teaspoon salt
1 ¾ cups vanilla wafers, crushed
¾ cup sliced almonds, chopped

Steps:

  • Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
  • Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 18.2 g, Cholesterol 3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 73.1 mg, Sugar 5.4 g

WHITE CHOCOLATE PECAN TRUFFLES



White Chocolate Pecan Truffles image

Categories     Candy     Chocolate     Dessert     Wedding     Pecan     Brandy     Chill     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 16 truffles

Number Of Ingredients 5

2 tablespoons heavy cream
3 ounces fine-quality white chocolate, chopped fine
1 teaspoon unsalted butter, softened
2 teaspoons brandy
3/4 cup pecans, chopped course. toasted lightly, and cooled

Steps:

  • In a small saucepan bring the cream to a boil, remove the pan from the heat, and add the chocolate, stirring until it is melted completely. Add the butter, stir the mixture until it is smooth, and stir in the brandy and 1/4 cup of the pecans. Transfer the mixture to a bowl and chill it, covered, for 4 hours, or until it is firm. Form the mixture by teaspoons into balls and roll the balls in the remaining 1/2 cup pecans. Chill the truffles in a baking pan for 1 hour, or until they are firm. The truffles keep in an airtight container, covered and chilled.

WHITE CHOCOLATE FRUIT AND NUT TRUFFLES



White Chocolate Fruit and Nut Truffles image

What a way to say thank you or to give as a special holiday gift than with truffles. These are naturally sweetened with juice, honey, dried fruits and shredded coconut then dipped in tempered white chocolate. A true delight to share with those you care about.

Provided by PaulaG

Categories     Dessert

Time 30m

Yield 26 serving(s)

Number Of Ingredients 11

1 orange, juice and zest
4 ounces dates
1/3 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground ginger
2 tablespoons honey
1 pinch salt
3/4 cup walnuts
1 cup sweetened coconut
10 ounces vanilla baking chips

Steps:

  • In a small saucepan bring the dates, cranberries, orange juice, zest, ground spices and honey to a boil. Remove from heat, cover and let stand for 5 to 10 minutes.
  • Finely chop the walnuts and combine with coconut. With damp hands combine the fruit puree with the processed nuts. Form mixture into 3/4 inch balls and place on parchment lined cookie sheet. Allow to cool completely.
  • When the fruit balls are cooled, place 2/3 of the white baking chips into a microwave safe bowl. Microwave on high for 1 minute, stir and microwave at 30 second increments until melted when stirred. Stir in remaining chips and stir until melted and shiny.
  • Dip the fruit and nut balls into the white baking chips and return to parchment lined cookie sheets. Allow to set. Should the melted chips cool during dipping, return to microwave for 20 to 30 seconds.
  • When completely set, store covered for 3 to 4 days.
  • Please note that standing time is not reflected in either the prep time or cooking time.

WHITE CHOCOLATE LEMON TRUFFLES



White Chocolate Lemon Truffles image

Just gorgeous and moreish. I use this recipe every Christmas for gifts. I'm surprised they make it out the house as I'm always eating them myself or using them whenever a guest comes to call. You can also use icing sugar to coat them instead of white chocolate

Provided by C-J from the UK

Categories     Candy

Time 1h20m

Yield 36 truffles (Chilling Time - 4 hours)

Number Of Ingredients 9

1/3 cup double cream
1 tablespoon double cream
1 lemon zest (grated no white pith, please)
9 ounces white chocolate (best-quality very finely chopped)
1 pinch salt
1/4 cup unsalted butter, cut into thin slices
2 teaspoons lemon juice (freshly-squeezed and strained)
12 ounces white chocolate, melted
1/4 teaspoon lemon oil (optional)

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.

WHITE CHOCOLATE, MACADAMIA & COCONUT TRUFFLES



White Chocolate, Macadamia & Coconut Truffles image

(10 mins Prep BUT 6 hours chilling time) I made little goody hampers for my Nan and Great Aunt for Christmas last year. I had some leftover, so i took them to our family christmas lunch and everyone loved them!

Provided by TastyTooshi

Categories     Dessert

Time 10m

Yield 40 balls

Number Of Ingredients 4

375 g white chocolate candy melts
125 ml pouring cream
40 unsalted macadamia nuts
130 g shredded coconut

Steps:

  • Place the chocolate and cream in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Stir with a metal spoon until the chocolate melts and the mixture is smooth. Set aside to cool.
  • Cover and place in the fridge for 6 hours or until the mixture is firm.
  • Place the coconut on a plate. Press half a macadamia nut into a teaspoon of the truffle mixture and roll to form a ball. Roll the truffle in the coconut to coat. Repeat with the remaining nuts and truffle mixture. Cover and store in the fridge.

Nutrition Facts : Calories 73, Fat 4.8, SaturatedFat 3.2, Cholesterol 3.4, Sodium 18.2, Carbohydrate 7.2, Fiber 0.1, Sugar 7, Protein 0.7

WHITE CHOCOLATE AND LEMON TRUFFLES



White Chocolate and Lemon Truffles image

With so few ingredients, this is a lovely treat that doesn't involve going to the store and spending a fortune there. In between chilling times, you have to work quite quickly with these truffles- I wanted the filling to be soft and creamy so it does begin to melt around the edges if it's in your hands for too long. It is important to use white chocolate chips to dip the truffles in. The chips are designed to melt at a higher temperature so the truffle doesn't melt in your hands as you are eating it! Cook time is chill time.

Provided by Shuzbud

Categories     Dessert

Time 3h15m

Yield 15 truffles, 15 serving(s)

Number Of Ingredients 5

3 ounces white chocolate
3 tablespoons lemon curd
1 tablespoon heavy cream
powdered sugar
6 ounces white chocolate chips

Steps:

  • In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
  • Add the lemon curd and mix.
  • Add the cream and mix.
  • Put in the freezer to chill for 2-3 hours.
  • Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
  • Put back in the freezer for 1 hour.
  • After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
  • Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
  • Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
  • Serve slightly chilled.

Nutrition Facts : Calories 95.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 3.8, Sodium 15.7, Carbohydrate 10.1, Sugar 10.1, Protein 1

WHITE CHOCOLATE PASSION FRUIT TRUFFLES



White Chocolate Passion Fruit Truffles image

Categories     Candy     Chocolate     Fruit     Chill     Passion Fruit     Pastry     Boil

Yield 48 1-inch truffles

Number Of Ingredients 4

2 1/2 pounds white chocolate, finely chopped
3/4 cup heavy whipping cream
2/3 cup frozen passion fruit concentrate, defrosted
3 to 4 tablespoons confectioners' sugar

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 passion fruit purée and stir to blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator 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.
  • 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 the truffles, place 2 tablespoons of the tempered white chocolate in a paper pastry cone and snip off a tiny opening at the pointed end. Pipe the letter P on top of each truffle.
  • 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' sugars as soon as they are formed.

WHITE CHOCOLATE COVERED PUMPKIN TRUFFLES



White Chocolate Covered Pumpkin Truffles image

Pumpkin and spice infused dark chocolate ganache, enrobed in creamy white chocolate. Make these and everyone will think you're some kind of haute confectioner! *prep time is just an assumption, and also include all chilling times.*

Provided by JamesDeansGirl

Categories     Candy

Time 3h

Yield 30 truffles

Number Of Ingredients 11

1 cup pumpkin puree
1/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
2 cups heavy cream
1 lb dark chocolate, finely chopped
1 ounce butter, softened
1/4 cup Kahlua (optional) or 1/4 cup orange liqueur (optional)
6 ounces white chocolate, melted
3 ounces cocoa powder, for rolling

Steps:

  • In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
  • In another saucepan over high heat, add the cream; remove from heat when it boils.
  • In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
  • Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
  • Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
  • On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
  • Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
  • Chill again until chocolate sets; bring to room temperature before serving.

Nutrition Facts : Calories 183.1, Fat 16.8, SaturatedFat 10.4, Cholesterol 24.6, Sodium 21.7, Carbohydrate 12.1, Fiber 3.6, Sugar 5.4, Protein 3.2

SAFFRON-SCENTED WHITE CHOCOLATE TRUFFLES



Saffron-Scented White Chocolate Truffles image

Saw this recipe in the Finnish Elle magazine at the hair dresser's in November - couldn't get a copy, googled, hopeful, and found this at Anne's Food blog. I *think* it is the same one I was drooling over while getting my hair done! Not sure who to credit now, but it's an interesting recipe nonetheless!

Provided by stormylee

Categories     Candy

Time 15m

Yield 20 truffles

Number Of Ingredients 5

200 g white chocolate
100 ml heavy cream
1/2 g saffron
1 tablespoon honey
powdered sugar

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.

Tips:

  • Select the Freshest Truffles: Choose firm, plump truffles with a delicate aroma. Avoid truffles with blemishes, bruises, or excessive moisture.
  • Clean Truffles Properly: Use a soft brush to gently remove dirt and debris from the truffles. Do not wash them with water, as this can dilute their flavor.
  • Handle Truffles with Care: Truffles are delicate and can easily bruise. Handle them gently to preserve their flavor and texture.
  • Store Truffles Properly: Wrap truffles in a slightly damp paper towel and place them in an airtight container. Store them in the refrigerator for up to 7 days or in the freezer for up to 3 months.
  • Use a Microplane: A microplane is the best tool for shaving truffles. It creates thin, delicate shavings that release their flavor and aroma.
  • Use Truffles Sparingly: Truffles have a potent flavor, so a little goes a long way. Use them sparingly to enhance the flavor of your dishes without overpowering them.
  • Experiment with Different Types of Truffles: There are many different types of truffles, each with its own unique flavor profile. Experiment with different types to find the ones you enjoy the most.

Conclusion:

White truffles are a luxurious and flavorful ingredient that can elevate any dish. With their earthy, pungent aroma and delicate flavor, they add a touch of elegance and sophistication to any culinary creation. Whether you're using them to enhance the flavor of pasta, risotto, or eggs, or simply shaving them over a steak or salad, white truffles are sure to impress your taste buds. So, if you have the opportunity to experience the magic of white truffles, don't miss out!

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