White Chocolate Truffle Cake Recipes

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WHITE CHOCOLATE TRUFFLES RECIPE



White Chocolate Truffles Recipe image

Easy white chocolate truffles recipe, made with simple ingredients. These rich and creamy homemade truffles can be modified with many flavors and toppings.

Provided by CakeWhiz

Categories     Dessert

Time 3h10m

Number Of Ingredients 5

2 cups White chocolate chips
1/4 cup Heavy cream or Condensed milk
1 tsp Vanilla extract
2 cups White chocolate (Melted)
1 cup Toppings (Chopped nuts, candies, sprinkles, powdered sugar, shredded coconut e.t.c )

Steps:

  • In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.
  • Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
  • Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
  • Scoop out small portions of the mixture and shape into balls.
  • Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).
  • Place on a cookie tray lined with wax paper and let the chocolate set.
  • When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

Nutrition Facts : Calories 185 kcal, Carbohydrate 22 g, Protein 1 g, Fat 10 g, SaturatedFat 6 g, Cholesterol 9 mg, Sodium 25 mg, Sugar 22 g, ServingSize 1 serving

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE



White Chocolate Truffle and Chocolate Fudge Layer Cake image

A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing.

Categories     Cake     Milk/Cream     Chocolate     Dessert     Bake     Freeze/Chill     Christmas     Vanilla     Amaretto     Winter     Chill     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     White Chocolate

Yield Makes 12 to 14 servings

Number Of Ingredients 23

Chocolate stars
6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1 tablespoon solid vegetable shortening
Nonstick vegetable oil spray
Cake
4 ounces unsweetened chocolate, chopped
1 3/4 cups all purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk
Filling and frosting
3 cups chilled whipping cream
1/4 cup (1/2 stick) unsalted butter, cut into pieces
1 pound good-quality white chocolate (such as Lindt or Baker's), finely chopped
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 tablespoons amaretto or other almond liqueur

Steps:

  • For chocolate stars:
  • Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
  • For cake:
  • Preheat oven to 350°F. Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
  • Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
  • For filling and frosting:
  • Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
  • Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
  • Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
  • Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Arrange chocolate stars decoratively atop cake and serve.

CHOCOLATE TRUFFLE CAKE



Chocolate Truffle Cake image

Love chocolate? Then this tender, luxurious layer cake is for you. With a ganache glaze and a fabulous bittersweet filling, the indulgence is so worth it. -JoAnn Koerkenmeier, Damiansville, Illinois

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 16 servings.

Number Of Ingredients 17

2-1/2 cups 2% milk
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
3 large eggs, room temperature
2 teaspoons vanilla extract
2-2/3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
FILLING:
6 tablespoons butter, cubed
4 ounces bittersweet chocolate, chopped
2-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
GANACHE:
10 ounces semisweet chocolate, chopped
2/3 cup heavy whipping cream

Steps:

  • In a large saucepan, cook milk, butter and chocolate over low heat until melted. Remove from the heat; let stand for 10 minutes., Preheat oven to 325°. In a large bowl, beat eggs and vanilla; stir in chocolate mixture until smooth. Combine flour, sugar, baking soda and salt; gradually add to chocolate mixture and mix well (batter will be thin). , Transfer to three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small saucepan, melt butter and chocolate. Stir in confectioners' sugar and heavy whipping cream until smooth., For ganache, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, until ganache reaches a spreading consistency., Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread ganache over top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 676 calories, Fat 38g fat (22g saturated fat), Cholesterol 109mg cholesterol, Sodium 299mg sodium, Carbohydrate 84g carbohydrate (63g sugars, Fiber 3g fiber), Protein 8g protein.

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

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.

WHITE CHOCOLATE-CHEESECAKE TRUFFLES



White Chocolate-Cheesecake Truffles image

So little effort, for such a big reward. These delectable truffles of white chocolate, with a hint of lemon and crushed butterscotch for crunch, go down a treat. I made these as gifts for Christmas, and everyone moaned with delight and said they tasted just like a cheesecake. Store truffles in a tightly covered container in the refrigerator if not serving immediately. They can also be frozen.

Provided by XjacyX

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h5m

Yield 36

Number Of Ingredients 8

1 cup white chocolate chips
8 ounces butterscotch-flavored hard candy, crushed
¾ cup sifted powdered sugar
½ cup sour cream
1 teaspoon lemon zest
¼ teaspoon salt
1 ¾ cups vanilla wafers, crushed
¾ cup sliced almonds, chopped

Steps:

  • Place white chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from heat.
  • Pour butterscotch candy into chocolate and stir to combine. Add powdered sugar, sour cream, lemon zest, and salt; stir to combine. Stir in vanilla wafer crumbs. Let mixture chill in the refrigerator until firm, 15 to 20 minutes.
  • Shape mixture into balls using a teaspoon-sized scoop. Roll balls in chopped almonds.

Nutrition Facts : Calories 123.3 calories, Carbohydrate 18.2 g, Cholesterol 3 mg, Fat 5.4 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 73.1 mg, Sugar 5.4 g

WHITE CHOCOLATE TRUFFLE AND CHOCOLATE FUDGE LAYER CAKE



White Chocolate Truffle and Chocolate Fudge Layer Cake image

I found this in Bon Appetit magazine December 2002. I've made this for the past 2 new years eves and it's a big hit. It's well worth the time that it takes to make it. A thick layer of pure white chocolate truffle separates the amaretto-brushed layers, and a bit more truffle filling is used to flavor the whipped cream icing. For the chocolate stars, you can use 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

Provided by Kerry Ciulla

Categories     Dessert

Time 1h30m

Yield 12-14 serving(s)

Number Of Ingredients 20

6 ounces chocolate
1 tablespoon vegetable shortening
vegetable oil cooking spray
4 ounces unsweetened chocolate, chopped
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups sugar
1/2 cup unsalted butter, room temperature
2 teaspoons vanilla extract
2 large eggs
1 1/2 cups whole milk
3 cups chilled whipping cream
1/4 cup unsalted butter, cut into pieces
1 lb good-quality white chocolate, finely chopped (such as Lindt or Baker's)
2 teaspoons vanilla extract
1/2 teaspoon almond extract
4 tablespoons Amaretto or 4 tablespoons other almond liqueur

Steps:

  • For chocolate stars:
  • Line baking sheet with foil. Stir chocolate and shortening in top of double boiler set over simmering water until melted and smooth. Pour onto prepared baking sheet, tilting pan to spread chocolate mixture to irregular 14x9-inch rectangle. Refrigerate until just firm, about 12 minutes. Spray assorted star-shaped cookie cutters with nonstick spray. Cut out stars. Refrigerate until firm, about 30 minutes. Using small offset spatula, carefully transfer stars 1 at a time to another foil-lined baking sheet. Refrigerate until ready to use. (Can be made 3 days ahead. Cover and keep refrigerated.)
  • For cake:
  • Preheat oven to 350°F Butter two 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with parchment paper; butter parchment. Stir unsweetened chocolate in heavy medium saucepan over low heat until melted and smooth. Cool slightly. Sift flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in lukewarm melted unsweetened chocolate and vanilla. Beat in eggs, 1 at a time, blending well after each addition. Mix in cocoa powder mixture in 3 additions, alternating with milk in 2 additions.
  • Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 35 minutes. Cool cakes in pans on racks 10 minutes. Run knife around edge of each pan to loosen cakes. Turn cakes out onto racks and cool completely. Peel off parchment.
  • For filling and frosting:
  • Bring 1 cup cream and butter to simmer in heavy medium saucepan over medium heat, stirring until butter melts. Remove from heat. Add white chocolate and stir until smooth. Whisk in vanilla. Pour 1 1/2 cups white chocolate filling into small bowl; cover and freeze until cold, about 2 hours.
  • Let remaining white chocolate mixture in saucepan stand at room temperature until lukewarm, about 20 minutes.
  • Using electric mixer, beat remaining 2 cups cream and almond extract in large bowl until peaks form. Working in 3 batches, fold in lukewarm white chocolate mixture. Refrigerate whipped cream frosting just until medium peaks hold, folding occasionally, about 3 hours.
  • Brush 2 tablespoons amaretto over top of each cake layer. Place 1 layer on platter. Spread chilled 1 1/2 cups white chocolate filling over. Top with second cake layer. Spread whipped cream frosting over top and sides of cake. Chill until cold and set, about 1 hour. (Can be made 1 day ahead. Cover and keep refrigerated.)
  • Arrange chocolate stars decoratively atop cake and serve.

Nutrition Facts : Calories 873.1, Fat 61.3, SaturatedFat 37.3, Cholesterol 155.6, Sodium 294.4, Carbohydrate 81, Fiber 5, Sugar 57.9, Protein 10.9

WHITE TRUFFLE CAKE



White Truffle Cake image

Make and share this White Truffle Cake recipe from Food.com.

Provided by Kitty Kat Cook

Categories     Dessert

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 7

2 eggs
4 tablespoons sugar
1/3 cup all-purpose flour, sifted
1 3/4 ounces white chocolate, melted
1 1/4 cups heavy cream
12 ounces white chocolate, broken into pieces
9 ounces mascarpone cheese

Steps:

  • Preheat oven to 350 degrees F/180 degrees C.
  • Grease an 8" springform pan and line the bottom.
  • Whisk the eggs and sugar for 10 minutes or until foamy, add the flour, and fold in the melted chocolate.
  • Pour into the pan and bake for 25 minutes or test for doneness
  • Let the cake cool completely on a wire rack, once it's cool return to baking pan.
  • For the topping, place the cream in a sauce pan and bring to a boil, stirring to prevent it from sticking to the bottom of the pan. Reduce heat slightly, then add the white chocolate pieces and stir until melted and combined.
  • Remove from heat and stir until almost cool, then stir in the cheese, pour the mixture on top of the cake and chill for 2 hours.

Nutrition Facts : Calories 301.6, Fat 20.4, SaturatedFat 12.3, Cholesterol 73.8, Sodium 50.4, Carbohydrate 26.8, Fiber 0.1, Sugar 23.5, Protein 3.8

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2021-12-27 Preheat the oven to 350°F (180°C). Press the cookie crust firmly into the bottom of a 9-inch (23cm) springform pan and set aside. In a small saucepan, combine the white chocolate and heavy whipping cream and warm over low heat, stirring constantly until …
From biggerbolderbaking.com


ORANGE WHITE CHOCOLATE TRUFFLES - GRANDBABY CAKES
2020-12-16 Instructions. In a saucepan, heat the orange juice and zest over low heat to steaming. After 5 minutes of steaming, add the butter to the pan. Allow the butter to melt completely. Add the white chocolate chips to a separate mixing bowl. Strain the orange juice-butter mixture over the chocolate chips and allow the chips to melt.
From grandbaby-cakes.com


WHITE CHOCOLATE AND LEMON TRUFFLES | AMY TREASURE
Instructions. Line a small, shallow baking tin with baking paper. Put the white chocolate, double cream and butter into a saucepan and place over a low heat, stirring, until all the ingredients have melted. Remove from the heat and add the lemon zest and lemon extract. Mix to combine.
From amytreasure.com


RECIPE WHITE CHOCOLATE RASPBERRY TRUFFLES
Method. Combine the raspberry puree, glucose syrup and lemon juice. Bring to a boil, and combine the mass with chocolate and cocoa butter. Knead the emulsion, add the butter, and mash with a blender. Shape the truffles when the mass hardens enough. Glaze each piece with chocolate, and sprinkle with powdered sugar mixed with freeze-dried ...
From whereiscake.com


CHOCOLATE TRUFFLE LAYER CAKE RECIPE - KIMBERLY SKLAR | FOOD & WINE
Step 1. Preheat the oven to 350°. Butter two 15-by-12-inch jelly roll pans and line the bottoms with parchment paper. In a medium saucepan, melt 6 ounces of …
From foodandwine.com


WHITE CHOCOLATE CHERRY CHEESECAKE TRUFFLES - SPARKLES OF YUM
2019-12-23 Place back in fridge until chilled and firm, about 30 minutes. Melt bark or white chocolate in a double boiler or microwave safe dish, stirring every 15-30 seconds until melted and smooth, about 3 minutes. Dip each truffle using a spiral dipping tool or fork and tap a little for excess to run back into the bowl.
From sparklesofyum.com


CHAMPAGNE WHITE CHOCOLATE TRUFFLES RECIPE - SUGARHERO
2021-12-28 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.
From sugarhero.com


YAMMIE'S NOSHERY: WHITE CHOCOLATE MOUSSE TRUFFLE CAKE
2012-04-25 Combine the white chocolate chips, butter, and shortening in a microwave safe bowl. Turn down the microwave power to about 80% and cook the chocolate chips for about 30 seconds at a time, stirring well at each interval, until smooth. Meanwhile, combine the egg yolks and sugar in a heat-proof bowl.
From yammiesnoshery.com


WHITE CHOCOLATE CARROT CAKE TRUFFLES - SWANKY RECIPES
Instructions. Preheat oven according to cake mix instructions. Make cake according to instructions on the box. Finely chop carrots until you have about 1/2 cup, I used 7-9 baby carrots. Fold chopped carrots, shredded coconut and pecans into wet ingredients. Pour into baking pan and bake according to box.
From swankyrecipes.com


WHITE CHOCOLATE CUPCAKES WITH TRUFFLE FILLING - RECIPES
Directions. Preheat the oven to 325°F (160°C). Place paper liners in the wells of the Muffin Pan. Whisk the flour and baking powder in the Small Batter Bowl. Combine the milk and vanilla in a (1-cup/250-mL) Easy Read Measuring Cup. In the Stainless Steel (2-qt./2-L) Mixing Bowl, beat the egg whites on the high speed of an electric mixer until ...
From pamperedchef.com


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