Monday, December 4, 2017

Snowball Truffles

So it is officially Christmas season! I don't really want to get started(again!) on all the chaos around, am sure it is all coming out of your ears. Oh but let me just tell you, I absolutely love doing this! I probably would have done it all cheerfully if I had more hours in a day, had double the energy I have and my kids were half as exasperating as they are! One teenager, the other tween and the ever busy entrepreneur husband. I surely can do with a little more quietude. Tell me you are sailing in the same boat?

I hope to come up with a few recipes for Christmas this season, starting with these melt in your mouth White Chocolate Truffles. I am going to be calling these as Snowball Truffles as they sound more Christmassy that way. Not that it matters a lot, as long as it tastes good, what's in a name anyway?

If you are looking for Christmas gift ideas, you could try these for white chocolate lovers and kids. Do check out more ideas, please find the links below.
Truffles are very easy to make, convenient as they can be made ahead. They are also very adaptable, so you can customize it as you please. But please do remember, it is important to weigh the chocolate carefully, measure the cream carefully. Less of chocolate or more of cream and you may have trouble shaping them.

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White Chocolate Truffles. Adapted from here

Ingredients to make 18-20 bite size pieces
White chocolate, chopped fine - 225 grams
(do not use chips or compound chocolate)
Fresh cream - 1/3 cup / 80 ml, I have used Amul 25%, read note
Soft unsalted butter - 1 tablespoon
Instant coffee - 1 teaspoon(optional)
Toasted hazelnuts for stuffing in (optional)
Desiccated coconut for rolling(optional) You could also use toasted almonds, pistachios or cashew nuts.

  • Heat the cream in a heavy saucepan over low heat. Keep stirring to prevent it from sticking to the pan and avoid burning.
  • Once it starts bubbling, stir in the butter, let it melt. If using coffee add that as well.
  • Add in the chocolate, stir until melted completely.
  • Take it off the heat,whisk until completely smooth. A mini whisk works great.
  • Transfer the mixture to a shallow container. Cool completely, cover and refrigerate for 2-3 hours or overnight if that is more convenient.
  • The mixture will firm up. Scoop it out using a melon baller or two spoons.
  • Roll into balls between your palms, roll in the coconut.
  • Store air tight in the refrigerator keeping  pieces of parchment in between.
  • Take them out from the fridge 15 minutes before serving.
Do try these soon, it will come in handy for that Christmas party or any other occasion!
Oh yes, please do subscribe to my channel if you haven't yet, I will back with more recipes and videos soon!

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