White Chocolate Covered Pumpkin Truffles Recipes

WHITE CHOCOLATE TRUFFLES RECIPE

Steps:

• In a microwave-safe bowl, add white chocolate, cream or condensed milk, vanilla extract.
• Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
• Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
• Scoop out small portions of the mixture and shape into balls.
• Dip in melted white chocolate and toss some toppings before the chocolate sets (I did not use any toppings this time).
• Place on a cookie tray lined with wax paper and let the chocolate set.
• When the chocolate sets, you can drizzle some more melted white chocolate on top of each truffle. Enjoy!

WHITE CHOCOLATE TRUFFLES

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.

CHAMPAGNE WHITE CHOCOLATE TRUFFLES

Steps:

• Place the chopped white chocolate in a medium heat-safe bowl.
• Pour 1/2 cup of champagne into a small saucepan, and gently heat it over medium heat until it simmers. Let it simmer until it is reduced by half (so you end up with 1/4 cup), about 10 minutes. One you have 1/4 cup of concentrated champagne, remove it from the heat and pour it into a bowl.
• Pour the heavy cream into the same small saucepan and heat it over medium just until it starts to simmer. Once simmering, immediately pour the hot cream over the chopped chocolate.
• Let the cream soften the chocolate for one minute, then whisk everything together until the chocolate is melted. The mixture will be very thick.
• Pour the reduced champagne into the white chocolate mixture and whisk until it is incorporated. Add the butter and salt, and whisk until smooth. Press a piece of plastic wrap on top of the white chocolate, and refrigerate until it is firm enough to scoop, about 1 hour.
• Once firm, use a candy scoop or a teaspoon to form small 1-inch balls. Dust your hands with powdered sugar, and roll the balls between your hands to get them perfectly round. Refrigerate the truffles until firm.
• Melt the white chocolate candy coating. Once completely melted and smooth, use a fork or dipping tools to dip each truffle in the white chocolate coating, and replace it on a parchment-covered baking sheet.
• Refrigerate the tray to set the white candy coating, for about 15 minutes.
• If you would like to decorate your truffles with edible gold leaf, anchor the gold leaf down with a small brush, and use a sharp knife to tear a small piece of gold leaf from the larger sheet. Transfer the piece of gold leaf on the tip of the knife to the truffle, and use the brush to gently brush/press it on the outer surface. Repeat with a few more small pieces of gold leaf until the truffle is decorated, then repeat with the rest of the candies.
• Store Champagne Truffles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, let them sit at room temperature for 20-30 minutes before serving.

WHITE CHOCOLATE COVERED PUMPKIN TRUFFLES

Steps:

• In a medium saucepan over low heat, combine the pumpkin, brown sugar, and spices; cook for 5-6 minutes, or until the mixture reduces by half and the pumpkin looks dry. Set aside.
• In another saucepan over high heat, add the cream; remove from heat when it boils.
• In a heatproof bowl, pour the hot cream over the dark chocolate; let mixture sit for 1 minute, then slowly begin to stir, starting from the center of the bowl and working outwards.
• Once the chocolate and cream are evenly mixed, add the pumpkin mixture and whisk to combine. Add the butter and liqueur, if using.
• Cover bowl tightly with plastic wrap and refrigerate until well chilled, at least 1 hour.
• On a parchment paper-lined cookie sheet, scoop the chilled mixture into small balls using a melon baller. Place in refrigerator for another 60 minutes, or until well chilled.
• Remove truffles from refrigerator and dip each in the melted white chocolate; roll in cocoa powder.
• Chill again until chocolate sets; bring to room temperature before serving.