Chocolate truffles always seem to be made with milk or dark chocolate. Being a big fan of white chocolate, I was really excited to find a recipe from an Ina Garten for White Chocolate Truffles .
I made them for my husband for a special Valentine's Day treat, and he loved them. I loved that they were so easy to make! They were a really tasty after-dinner treat, and they're delicious with coffee. They're so decadent, that just one makes you feel satisfied.
Ina rolled some of her truffles in nuts and drizzled others with chocolate. I chose to roll my truffles in small red, pink and white ball-shaped sprinkles (also called nonpareils). They'd also be delicious rolled in shimmer-dust sugar. I think a beautiful emerald green shade would be lovely for St. Patrick's Day. Pastel sugars would work well for homemade Easter treats.
White Chocolate Truffles
2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
Colored sugar or sprinkles
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.
Using a melon baller, tiny ice cream scoop or teaspoon, make dollops of the white 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.
Roll in colored sugar or sprinkles and chill again for at least 30 minutes before serving.
Recipe adapted from foodnetwork.com.