Difficulty – Easy
Delightfully simple to make, these white chocolate truffles only have three ingredients. They are incredibly moorish and they don’t last long in our house. A great recipe to try for anyone new to baking and they make a great gift for anyone who loves white chocolate.
Cooks Notes
White Chocolate – As this recipe only has three ingredients you need to use a good quality white chocolate. I have used a white chocolate that has a minimum of 30% cocoa solids and contains vanilla pod and vanilla extract.
Cream – I have used a long life double cream, to give the chocolate truffles a longer shelf life.
Coatings – This recipe uses desiccated coconut and grated white chocolate to coat the truffles. But you could also use icing sugar or finely chopped nuts.
Tip: Once you have melted the white chocolate in the cream put in a large wide bowl, this is to help with setting. It is best to leave to fully set over night in the fridge, this make is much easy to roll the truffles.
Vanilla Dream Delights
Equipment
- Small sauce pan
- Large bowl (a large pasta bowl will do.)
- 21 Petit Four Cases
Ingredients
- 200 grams White Chocolate
- 100 ml Double Cream Long life cream
- 40 grams Desiccated Coconut
- 40 grams White Chocolate
Instructions
- Break the 200 grams of white chocolate into small pieces and place in a large bowl.
- Place the 100ml of cream in a saucepan and gently heat until it just begins to simmer. Do not boil.
- Pour the warm cream onto the white chocolate chunks and stir until the chocolate has completely melted.
- If the chocolate doesn't completely melt then pour the ganache into the pan and put on a low heat. Continuously stir until the chocolate has completely melted and you have a smooth ganache. Immediately remove from the heat and pour into a large bowl.
- Leave the ganache to cool. Once cooled place in the fridge for at least 4 hours if not overnight.
- About 10 minutes before you take the ganache out of the fridge measure 40 grams of desiccated coconut and place onto a small plate. Then finely grate 40 grams of white chocolate and place onto another small plate.
- Take the ganache out of the fridge, it should be a much thicker consistency.
- Using a teaspoon, scoop a spoonful of the ganache, and with the palm of your hands roll into a ball of approximately 2.5cm on diameter.
- Then roll the ball in the desiccated coconut until completely coated.
- Place the finished truffle into a petit four case to finish.
- Repeat steps 8-10 coating half of the truffles in the grated white chocolate and half of the truffles in the desiccated coconut.
- Store the truffles in the fridge for 3 – 5 days.
