WHITE CHOCOLATE GINGER TRUFFLES
The crystallized ginger on these truffles will be eye catching, and they are delicious as well!
Provided by cajuntoast
Categories Desserts
Time 3h
Yield 36
Number Of Ingredients 6
Steps:
- 1. Cut the chocolate into small pieces. You can put chips in a food processor until broken up a bit, or chop with a knife if you have a block. Separate the chocolate - 1 pound for the truffles and 1 pound for coating. 2. Heat the whipping cream, butter, ground ginger and cinnamon over medium heat until the butter is melted and the cream is scalded. 3. Remove from heat and stir in 1 pound of the chocolate. Continue stirring until all pieces are melted and there are no lumps. 4. Pour into a shallow dish - like a pie pan - cover, and refrigerate. The more it is spread out, the quicker it will cool. You can leave it overnight or for just an hour or two - to see if it is ready, take a spoonful and roll in between your palms. If it forms a firm ball, you can proceed. 5. Repeat the process, taking a spoonful and rolling it into a ball between your palms. It is surprisingly easy to work with. Place the balls on a plate or tray and into the freezer to cool. 6. Cut the crystallized ginger into 1/8 to 1/4 inch cubes. 7. To coat the truffles, melt the rest of the chocolate (I do this in the microwave, stirring every thirty seconds). There are a couple of ways to coat. If you want a perfect smooth coating, you can dip and carefully remove to a piece of parchment. For easier coating and a more rustic appearance, roll between your palms after dipping - the chocolate will become a bit spikey and uneven. After you have coated the truffle, press a piece of crystallized ginger into the top. You can refrigerate these, but they seem to do fine at room temperature.
Nutrition Facts : Calories 151 calories, Fat 9.67684378150096 g, Carbohydrate 15.3167499437986 g, Cholesterol 9.82281376639476 mg, Fiber 0.067591375152535 g, Protein 1.51593464553152 g, SaturatedFat 5.89447404921626 g, ServingSize 1 1 Serving (28g), Sodium 32.474285178504 mg, Sugar 15.2491585686461 g, TransFat 0.753558564660826 g
GINGERBREAD TRUFFLES
I never received compliments on my baking until I brought my gingerbread truffles to a party. Every Christmas, family, friends and even co-workers ask me to make these. -Angela Randjelovic, Independence, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Place white chocolate in a small bowl. In a small saucepan, bring whipping cream just to a boil. Pour over white chocolate; whisk until smooth. Stir in the cinnamon, ginger and cloves. Cool to room temperature, stirring occasionally. Cover and refrigerate until firm, about 3 hours., Shape mixture into 3/4-in. balls. Place on waxed paper-lined baking sheets. Refrigerate for at least 1 hour., In a microwave, melt chocolate chips and shortening; stir until smooth. Dip truffles in chocolate; allow excess to drip off. Place on waxed paper. Sprinkle with crystallized ginger. Store in an airtight container in the refrigerator. ,
Nutrition Facts : Calories 113 calories, Fat 7g fat (5g saturated fat), Cholesterol 4mg cholesterol, Sodium 12mg sodium, Carbohydrate 13g carbohydrate (12g sugars, Fiber 1g fiber), Protein 1g protein.
WHITE CHOCOLATE TRUFFLES
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
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
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
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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