White Chocolate Coated Champagne Truffles Recipes

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CHAMPAGNE WHITE CHOCOLATE TRUFFLES



Champagne White Chocolate Truffles image

This Champagne White Chocolate Truffle recipe will make you want to bust out the bubbly! Luscious white chocolate is combined with champagne to produce silky-smooth truffles that melt in your mouth. These beautiful homemade truffles are perfect for New Year's Eve, Valentine's Day, or any celebration.Tips: be sure to use real white chocolate bars or white chocolate chips. How do you know it's real white chocolate? Check the ingredients-do the chips have cocoa butter? If so, you've got white chocolate! If not, then you have "white chips." Using real white chocolate will give you a better flavor and a smoother texture. If you use white chips, the recipe will probably work, but they tend to have a waxier, stiffer texture and less flavor. I recommend using chopped Lindt white chocolate bars or Callebaut white chocolate chips.

Provided by Elizabeth LaBau

Categories     Dessert

Time 3h

Number Of Ingredients 7

12 ounces chopped white chocolate ((2 cups chopped))
4 fl oz champagne ((1/2 cup))
2 fl oz heavy cream ((1/4 cup))
2 oz unsalted butter (at room temperature)
1/8 tsp salt
16 oz white candy coating ((2 2/3 cups))
2 sheets edible gold leaf ( for decorating (optional))

Steps:

  • Place the chopped white chocolate in a medium heat-safe bowl.
  • Pour 1/2 cup of champagne into a small saucepan, and gently heat it over medium heat until it simmers. Let it simmer until it is reduced by half (so you end up with 1/4 cup), about 10 minutes. One you have 1/4 cup of concentrated champagne, remove it from the heat and pour it into a bowl.
  • Pour the heavy cream into the same small saucepan and heat it over medium just until it starts to simmer. Once simmering, immediately pour the hot cream over the chopped chocolate.
  • Let the cream soften the chocolate for one minute, then whisk everything together until the chocolate is melted. The mixture will be very thick.
  • Pour the reduced champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter and salt, and whisk until smooth. Press a piece of plastic wrap on top of the white chocolate, and refrigerate until it is firm enough to scoop, about 1 hour.
  • Once firm, use a candy scoop or a teaspoon to form small 1-inch balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round. Refrigerate the truffles until firm.
  • Melt the white chocolate candy coating. Once completely melted and smooth, use a fork or dipping tools to dip each truffle in the white chocolate coating, and replace it on a parchment-covered baking sheet.
  • Refrigerate the tray to set the white candy coating, for about 15 minutes.
  • If you would like to decorate your truffles with edible gold leaf, anchor the gold leaf down with a small brush, and use a sharp knife to tear a small piece of gold leaf from the larger sheet. Transfer the piece of gold leaf on the tip of the knife to the truffle, and use the brush to gently brush/press it on the outer surface. Repeat with a few more small pieces of gold leaf until the truffle is decorated, then repeat with the rest of the candies.
  • Store Champagne Truffles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, let them sit at room temperature for 20-30 minutes before serving.

Nutrition Facts : Calories 97 kcal, Carbohydrate 9 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 8 mg, Sodium 23 mg, Fiber 1 g, Sugar 9 g, ServingSize 1 serving

CHAMPAGNE TRUFFLES



Champagne Truffles image

Provided by Food Network

Categories     dessert

Time 1h

Yield About 50 truffles

Number Of Ingredients 8

5 ounces cream
18 ounces milk chocolate, chopped
2 1/2 tablespoons invert sugar or corn syrup
1 tablespoon marc de champagne
2 ounces butter, softened
Special Equipment: Polycarbonate truffle mold (champagne corks)
1 pound plus 5 ounces milk chocolate, tempered
5 ounces champagne

Steps:

  • Using a ladle, fill 2 cork molds with chocolate. When they are full, empty the excess back into the bowl of chocolate. The inside of the molds should be evenly coated with chocolate. Wipe the lip of the molds clean and place them upside down on a wire rack over a baking sheet to drain. Once the chocolate starts to harden, about 5 minutes, use a wide pastry scraper to clean the edges of each cavity clean. This is important because when the chocolate sets, it shrinks or retracts from the sides of the mold. A clean edge will keep it from sticking and cracking as it shrinks. You can place the mold in the refrigerator for several minutes to help the chocolate to harden.
  • Place the champagne and cream into a small saucepan and heat the mixture to a boil. Pour the hot champagne mixture over the chopped chocolate and corn syrup and blend until smooth with an immersion hand blender. Add the marc du champagne and the butter and blend until smooth with an immersion hand blender. Allow the mixture to cool until it has a thick consistency (thick enough to pipe). Place the mixture in a piping bag and pipe it into the chocolate filled molds. Let set overnight. Close the bottom of one mold by apply chocolate with an offset spatula. Scrape clean then press the two molds together evenly. Allow to set. When the chocolate has set, remove the whole "corks" from the molds.
  • How to Temper Chocolate(From Dessert Circus, Extraordinary Desserts You Can Make At Home by Jacques Torres):
  • Chocolate is tempered so that after it has been melted, it retains its gloss and hardens again without becoming chalky and white (that happens when the molecules of fat separate and form on top of the chocolate). There are a variety of ways to temper.
  • One of the easiest ways to temper chocolate is to chop it into small pieces and then place it in the microwave for 30 seconds at a time on high power until most of the chocolate is melted. Be very careful not to overheat it. (The temperature of dark chocolate should be between 88 and 90 degrees F, slightly warmer than your bottom lip. It will retain its shape even when mostly melted. White and milk chocolates melt at a temperature approximately 2 degrees F less because of the amount of lactose they contain.) Any remaining lumps will melt in the chocolate's residual heat. Use an immersion blender or whisk to break up the lumps. Usually, chocolate begins to set, or crystallize, along the side of the bowl. As it sets, mix those crystals into the melted chocolate to temper it. A glass bowl retains heat well and keeps the chocolate tempered longer.
  • Another way to temper chocolate is called seeding. In this method, add small pieces of unmelted chocolate to melted chocolate. The amount of unmelted chocolate to be added depends on the temperature of the melted chocolate, but is usually 1/4 of the total amount. It is easiest to use an immersion blender for this, or a whisk.
  • The classic way to temper chocolate is called tabliering. Two thirds of the melted chocolate is poured onto a marble or another cold work surface. The chocolate is spread out and worked with a spatula until its temperature is approximately 81 degrees F. At this stage, it is thick and begins to set. This tempered chocolate is then added to the remaining non-tempered chocolate and mixed thoroughly until the mass has a completely uniform temperature. If the temperature is still too high, part of the chocolate is worked further on the cold surface until the correct temperature is reached. This is a lot of work, requires a lot of room, and makes a big mess.
  • A simple method of checking tempering, is to apply a small quantity of chocolate to a piece of paper or to the point of a knife. If the chocolate has been correctly tempered, it will harden evenly and show a good gloss within a few minutes.

WHITE CHOCOLATE TRUFFLES



White chocolate truffles image

Make these chocolates to give as gifts or for a fun weekend project. Split the ganache into a few bowls and add a couple of different flavourings, if you like

Provided by Anna Glover

Categories     Treat

Time 45m

Yield Makes 30 truffles (easily halved)

Number Of Ingredients 6

300g white chocolate , chopped
120ml double cream
30g unsalted butter
½ tsp rose water , 2 tsp vanilla paste, or 1-2 tbsp liqueur of your choice (brandy, Cointreau or hazelnut liqueur work well)
200g white chocolate , chopped
finely chopped pistachios , desiccated coconut, cocoa, or sprinkles

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.

Nutrition Facts : Calories 122 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 0.1 grams fiber, Protein 2 grams protein, Sodium 0.05 milligram of sodium

WHITE CHOCOLATE TRUFFLES



White Chocolate Truffles image

White chocolate does not engender feelings of neutrality; typically, one either loves or hates it. These truffles, adapted from the pastry chef and cookbook author Nick Malgieri, are unapologetically sweet and rich, everything one loves (or hates) about the controversial ivory sweet. This ingredient list is short (just five!), but quality is key. Skip the supermarket white chocolate chips and invest in a good brand like Valrhona or Callebaut.

Provided by Corby Kummer

Categories     candies, dessert

Time 1h55m

Yield About 36 truffles

Number Of Ingredients 5

12 ounces/340 grams white chocolate, finely chopped
4 tablespoons/55 grams unsalted butter, diced
6 tablespoons/90 milliliters cold heavy cream
2 tablespoons raspberry eau de vie (or use kirsch or Grand Marnier)
Cocoa powder, for dusting

Steps:

  • Combine chocolate and butter in a large heatproof bowl that fits snugly over a pot of barely simmering water (do not let the bowl touch the water). Stir constantly with a rubber spatula until the chocolate and butter are melted. The mixture will look grainy.
  • Remove bowl from simmering water and thoroughly stir in cream one tablespoon at a time. The mixture will become increasingly grainy. As the last of the cream is added, however, it will become smooth. Press plastic wrap directly against top of mixture and refrigerate for an hour.
  • Scrape mixture into bowl of an electric mixer. Beat on medium speed for 1 minute then add the liqueur in a slow, steady stream and continue beating until the mixture lightens in both color and texture, 15 to 30 seconds. Do not overbeat.
  • Scrape mixture into a 14-inch pastry bag fitted with a 1/2-inch plain tube (Ateco No. 6). Pipe out 3/4-inch spheres onto a pan lined with parchment or wax paper. Refrigerate until firm, about a half hour. Roll each truffle between the palms of your hands to make it completely round. If the mixture gets too soft to roll, chill for a few minutes until firm. Roll in sifted cocoa powder. Store in the refrigerator up to one week.

Nutrition Facts : @context http, Calories 72, UnsaturatedFat 2 grams, Carbohydrate 6 grams, Fat 5 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 3 grams, Sodium 10 milligrams, Sugar 6 grams, TransFat 0 grams

CHOCOLATE CHAMPAGNE TRUFFLES RECIPE - (4.3/5)



Chocolate Champagne Truffles Recipe - (4.3/5) image

Provided by davidv

Number Of Ingredients 6

10 ounces semisweet chocolate, coarsely chopped
3/4 cup heavy cream
1 tablespoon sugar
1/8 cup champagne
1 pound semisweet chocolate chips, divided
Edible gold leaves, for garnish (optional)

Steps:

  • Place the chopped semisweet chocolate in a medium-size bowl. Set aside. Combine the heavy cream and sugar in a saucepan and bring the mixture to a boil over medium-high heat, stirring occasionally. Immediately pour the hot cream mixture over the chopped chocolate. Let it sit for one minute, then gently whisk until the chocolate is melted. (The mixture will be slightly thick.) Pour the champagne into the chocolate mixture and whisk gently until incorporated. Cover the chocolate mixture with plastic wrap and refrigerate for 4 to 5 hours, or overnight. Using a small ice cream scoop, spoon the chilled mixture onto a baking sheet lined with parchment paper and refrigerate. Place all but a 1/2 cup of the chocolate chips into a heat-safe bowl. Set aside. Bring a few cups of water to a boil in a medium-size sauce pot. Turn off the heat and place the bowl with the chocolate chips on top of the sauce pot. Let it sit for 3 to 5 minutes. Lightly whisk the chocolate chips until fully melted. Remove the bowl from the sauce pot, add the reserved 1/2 cup of chocolate chips, and whisk until completely melted. Dip the truffles in the melted chocolate (a dipping fork really comes in handy here) and place them in a baking sheet lined with parchment paper. Let the truffles sit until the chocolate has completely hardened. If desired, use a small, dry paintbrush to brush edible gold leaves on top of each truffle.

WHITE CHOCOLATE-COATED CHAMPAGNE TRUFFLES



White Chocolate-Coated Champagne Truffles image

Provided by Florence Fabricant

Categories     easy, dessert

Time 6h

Yield About 40 coated truffles

Number Of Ingredients 1

1/2 pound good-quality white chocolate for coating

Steps:

  • Make 40 truffles according to the recipe for chocolate-port wine truffles, using champagne instead of port. Chill them thoroughly.
  • Break the chocolate in pieces and melt in the top of a double boiler or in a microwave oven. Remove the melted chocolate from the heat or the oven and allow it to cool to tepid, 90 to 100 degrees, stirring it from time to time.
  • Drop the truffles one at a time into the melted chocolate, then quickly lift them out with a fork or a professional dipping loop, allowing excess chocolate to drip off.
  • Arrange on a sheet of waxed paper on a baking sheet and refrigerate at least two hours, until firm and cold.

Nutrition Facts : @context http, Calories 31, UnsaturatedFat 1 gram, Carbohydrate 3 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 5 milligrams, Sugar 3 grams

COFFEE-SPICE WHITE CHOCOLATE TRUFFLES



Coffee-Spice White Chocolate Truffles image

Categories     Candy     Coffee     Liqueur     Chocolate     Freeze/Chill     Christmas     Spice     Edible Gift     Bon Appétit

Yield Makes about 24

Number Of Ingredients 10

24 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped
5 teaspoons instant espresso powder
1 tablespoon ground espresso beans
3/4 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
1/4 cup crème fraîche or sour cream
1 tablespoon whipping cream
1 tablespoon coffee liqueur
1/2 teaspoon vanilla extract
24 candied violets or whole espresso beans

Steps:

  • Stir 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Mix in espresso powder, ground espresso beans and spices. Add crème fraîche, whipping cream, liqueur and vanilla; whisk until blended (mixture may appear curdled). Freeze until firm enough to hold shape, whisking occasionally, about 25 minutes.
  • Line 2 baking sheets with foil. Using about 1 tablespoon espresso mixture for each truffle, spoon mixture in mounds on 1 sheet. Freeze truffles until just firm but still malleable, about 15 minutes. Quickly press or roll each mound into irregular ball. Return to freezer on sheet.
  • Stir remaining 12 ounces white chocolate in medium metal bowl set over saucepan of barely simmering water (do not allow bottom of bowl to touch water) until melted and smooth and candy thermometer registers 110°F. Remove from over water. Drop 1 truffle into chocolate. Using fork, turn to coat. Lift truffle from chocolate on fork tines, allowing excess to drip back into bowl. Using knife as aid, slide truffle off fork onto second foil-lined sheet, being careful to keep truffle upright. Top with 1 candied violet or 1 espresso bean. Repeat with remaining truffles and chocolate, rewarming chocolate as necessary to maintain temperature of 110°F. Chill truffles until coating is firm, about 30 minutes. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 20 minutes at room temperature before serving.

WHITE CHOCOLATE TRUFFLES



White Chocolate Truffles image

This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 5 dozen.

Number Of Ingredients 5

18 ounces white candy coating, coarsely chopped
9 tablespoons butter, cubed
2 tablespoons heavy whipping cream
1/4 cup confectioners' sugar
Additional confectioners' sugar

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.

Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.

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From popsugar.com


WHITE CHOCOLATE TRUFFLES - MOM MAKES DINNER
cookie sheet. parchment paper. Step 1: In a small saucepan over medium heat, bring the cream to a simmer. Stir in the white chocolate chips until melted. Add the butter, stir to combine and remove from heat. Step 2: Allow to cool slightly and transfer to your bowl. Cover and place in the fridge for at least 2 hours.
From mommakesdinner.com


WHITE CHOCOLATE TRUFFLES (4 INGREDIENTS) - SWEETEST MENU
2018-12-16 Instructions. Place chocolate, butter and cream in a heatproof bowl. Stir to coat. Heat in the microwave, stirring every 30 seconds, until smooth and creamy. Leave to cool slightly. Cover with plastic wrap and place in the fridge for at least 2 hours to set.
From sweetestmenu.com


CHOCOLATE TART WITH CHAMPAGNE & TRUFFLES - THE ROAD TO HONEY
2017-02-02 To give this sinfully rich Chocolate Tart a little touch of playful whimsy, I topped it with the cutest little champagne glass sugar cookies that I decorated with a soft yellow sanding sugar.. I used some milk chocolate and strawberries & cream truffles to give the appearance that bubbles are floating out of the champagne glasses and into the Chocolate Tart.
From theroadtohoney.com


CHAMPAGNE CUPCAKES WITH WHITE CHOCOLATE FILLING
2018-12-24 To make the cupcakes, prepare a cupcake pan with cupcake liners and preheat the oven to 350°F (176°C). 7. Combine the flour, baking powder and salt in a medium sized bowl and set aside. 8. Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3 minutes.
From lifeloveandsugar.com


WHITE CHOCOLATE LEMON TRUFFLES - KITCHEN FUN WITH MY 3 SONS
2020-06-23 Cover the bowl and refrigerate for at least 30 minutes, or until firm and cold. Scoop the chilled lemon white chocolate ganache into small balls and roll between your hands until smooth. Roll each truffle in powdered sugar. Chill the truffles for about 1 hour before serving.
From kitchenfunwithmy3sons.com


PINK CHAMPAGNE TRUFFLES RECIPE - ALL INFORMATION ABOUT HEALTHY …
1. Pour the pink champagne into a small saucepan and bring to a boil. Reduce heat and simmer until champagne has reduced to 1 teaspoon. Set aside and let cool slightly. 2. Set a heatproof bowl over a small pot of simmering water. Add the heavy cream and champagne reduction to the bowl and stir until combined and hot.
From therecipes.info


CARAMELIZED WHITE CHOCOLATE TRUFFLES - SUGARHERO
2014-04-07 Instructions. Preheat the oven to 250 F. Place the chopped chocolate into a glass dish in a shallow layer, and pour the vegetable oil on top. Place the chocolate in the oven for 10 minutes, then stir it with a rubber spatula.
From sugarhero.com


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