20 December 2007

White Chocolate Truffles with Peppermint






























Winter wonderland on a plate!

These gorgeous snowballs of chocolate heaven got the thumbs up from everyone. They didn't last 5 minutes!

White Chocolate Truffles with Peppermint

125ml double cream (1 small pot)
150g white chocolate (1 large bar), broken into pieces
25g strong hard white peppermints (5 mint fondant creams)


Melt the cream and chocolate gently for 4-5 mins until the chocolate has melted. Leave to cool.

Whisk the cream mixture until thick and then put in the fridge for 3-4 hours.

Put the mints into a plastic bag and crush, using a rolling pin. Scatter pieces into the cream mixture. If the mixture is firm enough, roll spoonfuls of the mixture into balls in some icing sugar. If a little soft, chill in fridge or freezer for a while before rolling.

Chill for at least 2 hours before serving.

Store in the fridge for up to 4 days.

Makes 20 truffles






























These truffles are soft to bite into, through the powdery, white icing sugar. It is lovely when you discover a little bite of mint in the sweet white chocolate!

I used Bassett's Mint Creams for these truffles.

Easy peasy, lemon squeezy!

13 comments:

  1. Tremendous! These are definately on for Xmas day coffee chocolates, thanks for the inspiration! Great idea with the dusting. I might do a mixture of white and dark choc.

    Cheers
    David

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  2. Hi David,

    A mixture of white and dark chocolate would be lovely, I may try that myself! I love dark chocolate. Orange, lemon or lime peel would be good with the dark chocolate too!

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  3. Ooh, these look tasty. Mac makes something that looks like these except they're dark chocolate truffles with pepper, and they're covered with icing sugar and coconut powder. When we're through reeling from the holiday sugar rush I'll talk him into making some!

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  4. I'm not a huge peppermint fan, but those still look mighty tempting...

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  5. those truffles look delicious and festive - I actually was thinking white chocolate is too sweet for me but then I thought the mint might just make it the little less sweet!

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  6. They look so pretty and Christmassy - what a lovely photo. Mint isn't my thing but I could be tempted! Also like the idea of orange peel...

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  7. Oh my gosh Holler, those are just...beautiful! And I love your plate and statue! I usually make "Mexican Wedding Cookies" that look like your truffles. But now I must try making these lovely little snowballs!

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  8. Oh yum! I love that powdered sugar coating.

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  9. Hi Tadmack, Pepper added to truffles, that is something a bit different!

    Try adding something else to them like raisons or just having them plain, Mike.

    Hi Johanna, They are sweet, but they are so little! The mint does cut through it too!

    Hi Jen, I am liking the idea of orange peel more and more, it would be good with dark chocolate or white.

    Hi Deb, What are Mexican Wedding Cookies made from? My friend gave me the little figure.

    Hi Emiline, the icing sugar is lovely, but beware, if they are in the fridge, the truffles start to absorb the sugar.

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  10. Holler, wishing you and Graham a very Merry Christmas!
    My best to you,
    Deb:)

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  11. Thanks Deb, A very merry Christmas to you too!

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  12. OMG! White Chocolate truffles are the best!!

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I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x

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