From Anthony (Admin)
Yield: About 3 dozen truffles
Ingredients:
12 oz white chocolate
1/3 cup whipping cream
2 tbsp orange juice
1 tsp grated orange zest
1 1/4 cups confectioner’s sugar
Directions: Melt white chocolate with whipping cream. Whisk in juice and zest until
blended.
Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours.
Shape about 1 tablespoon of the mixture into 1 1/4inch balls. To shape,
roll mixture in your palms. Place balls on waxed paper.
Sift sugar into shallow bowl.
Roll balls in sugar; place in petit four or candy cases. Truffles can be refrigerated 2-3 days or frozen several weeks.
My white chocolate mocha comment in the Brownie Cake recipe generated some requests for this.
Yield: 500ml
500g white chocolate
200ml water
2 tbsp sugar
75ml corn syrup
1 vanilla bean
Meltchocolate. Set aside.
Heat water, sugar and corn syrup in non-reactive saucepan over low heat. Bring to a boil. Let cool for five minutes.
Split vanilla bean lengthwise and scrape out seeds. Add seeds and white chocolate to corn syrup mixture.
Keep refrigerated in airtight container.
For a tasty white chocolate mocha, add 75ml of syrup to 500ml of your favorite coffee.
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