![White Chocolate Truffles](/on/demandware.static/-/Sites-LCAU-Library/default/dwac087556/images/recipe/HD_PNG_LC_20210105_GB_RC_CI_r0000000001593_ENG.png)
An indulgent treat ideal for creating as a gift, these truffles are made with creamy white chocolate and whipped cream. For an extra decadent flavour try adding orange liquer.
Ingredients
Method
Ingredients
- 200g white couverture or chocolate
- 50g of whipped cream
- 30g unsalted butter, cubed
- Optional 1 tbsp rum or orange liqueur
DECORATION (optional)
- Sugar sprinkles
- Desiccated coconut
- White chocolate flakes, chopped
- Chopped nuts (optional)
- Icing sugar (optional)
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Method
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1Begin by roughly chopping the couverture/chocolate and butter into small sized pieces.
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2Bring the cream to the boil, remove from the heat, add the chopped couverture/chocolate and the butter, stir until everything is melted. Allow the creamy mixture to cool a little and then stir in the orange liquer.
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3Put the mixture in the refrigerator overnight.
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4The next day, shape the truffle mixture into small balls (approx. 2.5cm in diameter) and roll them in either the coconut flakes, chocolate flakes, chopped nuts or icing sugar. Mix and match your flavours here to create different truffles.
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5The truffle mixture will warm up very quickly and stick to your hands. Therefore, shape quickly and rinse your hands in cold water between shaping.
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6Once all truffles are made serve them in a Le Creuset heart ramekin.
Store the white chocolate truffles in refrigerator for a 3-4 days.
![Le Creuset](https://www.lecreuset.com.au/on/demandware.static/Sites-LCAU-Site/-/default/dw5d06ad6b/images/chefs-notes.jpg)