White Truffles Recipes

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WHITE TRUFFLES



White Truffles image

Provided by Ina Garten

Categories     dessert

Time 1h55m

Yield 20 truffles

Number Of Ingredients 6

2 tablespoons heavy cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup chopped hazelnuts
6 ounces bittersweet or dark chocolate, chopped

Steps:

  • Place the 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. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop. Preheat the oven to 350 degrees F. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
  • Note: This recipe has been updated and may differ from what was originally published or broadcast.

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 PISTACHIO TRUFFLES



White Chocolate Pistachio Truffles image

Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h10m

Yield about 4 dozen

Number Of Ingredients 5

One 14-ounce can sweetened condensed milk
1/2 cup pistachio butter (available at Walmart)
1 1/2 pounds white chocolate chips
1 tablespoon coconut oil
1/2 cup finely chopped pistachios

Steps:

  • Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
  • Line a sheet pan with parchment paper and set aside.
  • Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
  • Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
  • Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.

FETTUCCINE, WITH WHITE TRUFFLES



Fettuccine, With White Truffles image

Provided by Moira Hodgson

Categories     pastas, side dish

Time 20m

Yield 2 servings

Number Of Ingredients 7

3 quarts water
Half a tablespoon coarse salt
1/3 to three-quarters of a pound fettuccine
2 tablespoons butter
Freshly ground pepper to taste
2 tablespoons freshly ground Parmesan cheese
1 white truffle (about one-third ounce)

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.

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 TRUFFLE MACARONI AND CHEESE



White Truffle Macaroni and Cheese image

Truffle oil, bacon, and Gruyere cheese rev up this recipe!

Provided by Megan A.

Categories     Meat and Poultry Recipes     Pork

Time 55m

Yield 10

Number Of Ingredients 12

1 (16 ounce) package elbow macaroni
3 cups whole milk
4 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1 pinch ground black pepper to taste
1 pinch ground nutmeg
3 cups shredded Gruyere cheese
2 cups shredded extra-sharp Cheddar cheese
⅓ cup cooked and crumbled bacon
1 tablespoon white truffle oil
3 tablespoons bread crumbs, or as needed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and set aside.
  • Combine milk and butter in a large pot over medium heat. Heat just until butter melts, 3 to 5 minutes. Whisk in flour gradually until sauce is smooth again. Add salt, pepper, and nutmeg. Remove from heat and add Gruyere and Cheddar cheeses. Stir until melted and well blended. Add bacon and truffle oil; mix well.
  • Pour cooked pasta into the pot and stir until thoroughly coated with the sauce. Pour into a 9x13-inch baking pan. Sprinkle bread crumbs lightly over the top.
  • Bake in the preheated oven until top is golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 538 calories, Carbohydrate 40.6 g, Cholesterol 85.5 mg, Fat 29.7 g, Fiber 1.6 g, Protein 26.3 g, SaturatedFat 16.4 g, Sodium 699.8 mg, Sugar 4.9 g

WHITE RUSSIAN TRUFFLES



White Russian Truffles image

Make and share this White Russian Truffles recipe from Food.com.

Provided by OceanIvy

Categories     Candy

Time 8h10m

Yield 4-8 serving(s)

Number Of Ingredients 3

1 3/4 lbs milk chocolate, divided
1 cup whipping cream
1/4 cup Kahlua

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.

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