White Truffles (Ina Garten) |
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Prep Time: 45 Minutes Cook Time: 10 Minutes |
Ready In: 55 Minutes Servings: 20 |
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Ingredients:
2 tablespoons heavy cream |
7 ounces good white chocolate, chopped |
2 tablespoons irish cream liqueur (recommended: baileys) |
1/2 teaspoon good vanilla extract |
1/2 cup chopped hazelnuts |
6 ounces bittersweet or dark chocolate, chopped |
Directions:
1. Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.
2. Preheat the oven to 350 degrees F.
3. With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.
4. Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.
5. Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.
6. Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve.
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