DizzyIzzy
12-28-08, 05:08 PM
Ok, so these aren't exactly what I'd call a 'health' food, but they are incredibly delicious and I made some for Christmas and just had to share. I used good quality organic chocolate, organic full-fat cream, organic butter, and Baileys liqueur. So you can make them healthier. And to their credit, the butter and cream isn't exactly unhealthy, nor is the chocolate if you get pure organic stuff (and coat in at least 70% dark choc)... and although my Weight Watching friends flip at the thought of eating probably their entire day's worth of points in one sitting, you really only need one of these babies and you've had enough, and they keep for weeks... Ok, justification over, just make 'em and enjoy 'em (took me 15mins per step to make them over a couple of days, so they're quick and very easy).
WHITE CHOCOLATE TRUFFLES
1/3 cup heavy cream
2 T of your favourite liqueur (or 2T extra of cream)
50g butter
225g White Chocolate
200g Dark Chocolate (for coating) [EDIT: Recipe says 200g, but I used 170g and it was enough]
Melt the cream, butter, liqueur and white chocolate together in a double boiler until smooth. Do not over heat!!!
Cover the bowl and refrigerate until firm.
Using a metal melon ball tool, scoop balls of the truffle mixture and place on a lined baking sheet. Use your hands to shape the truffles further if required.
Place baking sheet in the freezer.
The day before you intend to eat or giveaway the truffles, melt the dark chocolate in a double boiler.
Let it cool slightly and then roll each truffle in the dark chocolate. Return to the baking sheet and place in refrigerator.
[I put them in mini muffin cases so they look pretty].
;)
WHITE CHOCOLATE TRUFFLES
1/3 cup heavy cream
2 T of your favourite liqueur (or 2T extra of cream)
50g butter
225g White Chocolate
200g Dark Chocolate (for coating) [EDIT: Recipe says 200g, but I used 170g and it was enough]
Melt the cream, butter, liqueur and white chocolate together in a double boiler until smooth. Do not over heat!!!
Cover the bowl and refrigerate until firm.
Using a metal melon ball tool, scoop balls of the truffle mixture and place on a lined baking sheet. Use your hands to shape the truffles further if required.
Place baking sheet in the freezer.
The day before you intend to eat or giveaway the truffles, melt the dark chocolate in a double boiler.
Let it cool slightly and then roll each truffle in the dark chocolate. Return to the baking sheet and place in refrigerator.
[I put them in mini muffin cases so they look pretty].
;)