White Chocolate Citrus Truffles Recipes

WHITE CHOCOLATE TRUFFLES

Steps:

• Gather the ingredients.
• Place the white chocolate chips, butter, heavy cream, and salt in a medium microwave-safe bowl and microwave in 30-second intervals until melted, about 1 to 2 minutes. Because white chocolate is prone to overheating, it's a good idea to stop heating it before all the chips are melted, and simply stir until the residual heat melts all the chocolate.
• If you are using any flavorings or liqueurs, stir them in until well mixed.
• Place plastic wrap over the top of the white chocolate and refrigerate until firm enough to scoop, about 2 hours.
• Use a teaspoon or a small candy scoop to form small 1-inch balls.
• Dust your hands with confectioners' sugar and roll the truffles between your palms to make them round.
• Place the balls on a waxed or parchment paper-lined baking sheet and refrigerate while you prepare the white candy coating.
• Place the white candy coating in a microwave-safe bowl and microwave until melted, stirring after every 30 seconds to prevent overheating.
• Use dipping tools or a fork to dip a white chocolate truffle into the white coating. Hold it over the bowl so the excess coating can drip down back into the bowl, then place it back on the baking sheet.
• If you want to top the truffles with anything, like sprinkles, nuts, or coconut, do it right away before the white chocolate sets.
• Repeat this process with the remaining truffles. Refrigerate the tray briefly, for 10 to 15 minutes, until the white coating is set.

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

WHITE CHOCOLATE CITRUS TRUFFLES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the white chocolate in a large bowl.
• Place the cream and citrus zests in a small saucepan and simmer until bubbles appear around the sides of the pan.
• Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
• Melt the white chocolate in the microwave or over a double boiler.
• Return the cream to the heat briefly to warm it, then pour it through a strainer over the white chocolate. Stir gently to combine.
• Cover the ganache with cling wrap and allow to cool to room temperature. Once it has cooled, place the bowl in the refrigerator to firm up, for 4 hours or overnight.
• Once firm enough to shape, spoon 1-inch balls of ganache onto the prepared baking sheet. Repeat for remaining ganache and place the tray of truffles in the freezer to set for 2 hours.
• Dust your hands with powdered sugar, then roll the scooped truffles into round shapes. Return to the freezer for another 2 hours to make them firm enough to dip in melted chocolate.
• Temper the white chocolate , or alternately, melt the chocolate with 1 tablespoon of vegetable shortening. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet.
• While chocolate is still wet, garnish with slivers of candied lemon or orange peel.

WHITE CHOCOLATE COCONUT CITRUS TRUFFLES

Steps:

• Combine coconut cream, white chocolate & citrus rinds in a microwave safe bowl.
• Microwave uncovered on medium heat for 1 minute, stir.
• Repeat process until chocolate has melted and mixture is smooth.
• Cover & refrigerate for 4 hours or overnight.
• Roll rounded teaspoons of mixture into balls, roll in coconut flakes & refrigerate until firm.

WHITE CHOCOLATE AND LEMON TRUFFLES

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.

WHITE CHOCOLATE TRUFFLES

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.