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White truffles
3
White truffles
Ingredients
- 2 tbsp double cream
- 200g good-quality white chocolate, chopped
- 2 tbsp Irish cream liqueur, such as Baileys
- 1/2 tsp good vanilla essence
- 75g chopped hazelnuts
- 170g good quality dark chocolate, chopped
Method
How to make White truffles
1) Place the double 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.
2) Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until fairly firm but still pliable enough to scoop.
3) Preheat the oven to 180C/Gas mark 4. Place the chopped hazelnuts on a baking sheet and place them in the oven for 8 minutes. Cool to room temperature.
4) With 2 tsp or a 5cm ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with greaseproof paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
5) Melt the dark chocolate in a heat-proof bowl set over a pan of simmering water. Drizzle the melted dark chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
