White Russian Truffles Recipes

WHITE RUSSIAN TRUFFLES

Steps:

• Finely chop 1 pound of chocolate; melt in double boiler to 120 degrees.
• Measure cream into a 3-quart saucepan. Bring just to the boil. Remove from heat; cool to 120°.
• Add chocolate to cooled cream; stir until mixture is smooth.
• Stir Kahlua into chocolate, mixing well; scrape onto a baking sheet. Chill until firm.
• Finely grate remaining chocolate (easiest way is using grater blade of a food processor). Remove filling from refrigeration; form into small rough balls.
• Place on a baking sheet lined with wax paper and roll truffles in grated chocolate; press gently to adhere.
• Chill overnight. Remove from refrigeration 15 minutes before serving.
• Please make note, these truffles do not hold well at room temperature.
• Enjoy.

BLACK RUSSIAN TRUFFLES

Steps:

• Place chocolate in food processor; process until chocolate is chopped.
• Combine cream and butter in 1-cup glass measuring cup and microwave at high 1-1/2 minutes or until butter is melted and cream begins to boil.
• With food processor running, pour hot cream mixture through food tube, process until chocolate melts.
• Add liqueur and vodka, process until blended.
• Pour chocolate mixture into medium bowl, cover with plastic wrap and refrigerate overnight.
• Shape chocolate mixture into 1-inch balls and roll in walnuts.
• Store in airtight container in refrigerator.
• Let stand at room temperature 2 to 3 hours before serving.

WARM WHITE RUSSIAN

Steps:

• Fill a heat-safe glass mug with boiling water; let stand a few minutes to warm the mug. Discard water.
• Add coffee, coffee liqueur, and vodka to the mug; stir gently to combine. Drizzle half-and-half over the drink. Place truffle on a spoon or thread onto a decorative pick; balance on the glass rim.
• Tip truffle into the drink just before drinking.

FETTUCCINE, WITH WHITE TRUFFLES

Steps:

• Bring the water and salt to a rolling boil and cook the pasta until al dente (firm and resilient to the bite).
• Drain the fettuccine and return to the saucepan you have cooked it in with the butter. Add salt and pepper. Turn onto individual heated plates and serve. Sprinkle with Parmesan cheese. Grate the truffles on top.