marmalady
Executive Chef
Tried this just now, and if the finished product tastes as good as the bowl lickens, we have a treat!
1 cup heavy cream
1 lb Lindt White Coconut Chocolate (sold in the bars - you'll need 4 1/2 of the 3.5 oz. bars) - chopped*
2 T unsalted butter
1 1/2 tsp vanilla
1/3 cup minced candied ginger
Confectioner's sugar for rolling in
Heat cream and vanilla to a simmer (I used the microwave). Pour over the chocolate, add the butter, and stir til smooth. Stir in the ginger. Cover and chill for 3 hours. Scoop w/a teaspoon or small scoop onto parchment or waxed paper. Roll into balls, roll in confectioner's sugar.
Chill at least 2 hours. (Mine will go in the fridge, for cookie trays) I'm algo going to put a couple of little gold dragees on top, after they're rolled.
I'm at the 'chill 3 hours' stage right now, but boy did the melted mixture taste awesome!
*edited 'cause I had to add two 4 oz Ghiradelli white chocolate bars to get it to set up well enough to form the truffles. So 1 1/2 pounds of white chocolate in all.
1 cup heavy cream
1 lb Lindt White Coconut Chocolate (sold in the bars - you'll need 4 1/2 of the 3.5 oz. bars) - chopped*
2 T unsalted butter
1 1/2 tsp vanilla
1/3 cup minced candied ginger
Confectioner's sugar for rolling in
Heat cream and vanilla to a simmer (I used the microwave). Pour over the chocolate, add the butter, and stir til smooth. Stir in the ginger. Cover and chill for 3 hours. Scoop w/a teaspoon or small scoop onto parchment or waxed paper. Roll into balls, roll in confectioner's sugar.
Chill at least 2 hours. (Mine will go in the fridge, for cookie trays) I'm algo going to put a couple of little gold dragees on top, after they're rolled.
I'm at the 'chill 3 hours' stage right now, but boy did the melted mixture taste awesome!
*edited 'cause I had to add two 4 oz Ghiradelli white chocolate bars to get it to set up well enough to form the truffles. So 1 1/2 pounds of white chocolate in all.
Last edited: