White Chocolate Coconut Citrus Truffles Recipes

WHITE CHOCOLATE COCONUT TRUFFLES

Steps:

• In large heatproof bowl set over saucepan of hot (not boiling) water, heat chocolate, stirring, until half is melted. Remove from heat.
• Meanwhile, in saucepan, heat cream with butter just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in vanilla and coconut extract. Cover and refrigerate until firm, about 2 hours.
• Using melon baller or teaspoon, drop by rounded teaspoonfuls onto 2 waxed paper-lined baking sheets. Gently roll each to round off completely. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 1 day.).
• Coating: Toast coconut on baking sheet in 375°F (190°C) oven, stirring twice, until light golden, 10 minutes. Let cool.
• In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate, stirring. Remove from heat and let cool slightly. Remove 1 pan of the truffles from freezer; using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess. Roll in coconut. Return to waxed paper-lined baking sheet. Refrigerate until coating is hardened, 2 hours.
• In clean bowl, repeat with remaining chocolate, truffles and coconut. (Make-ahead: Layer between waxed paper in airtight container; refrigerate for up to 1 week or freeze for up to 3 months.) Place in paper candy cups.
• Tip: If all of the chocolate does not melt after hot cream mixture has been added, place bowl over saucepan of hot (not boiling) water and whisk until smooth.

WHITE CHOCOLATE CITRUS TRUFFLES

Steps:

• Gather the ingredients.
• Prepare a baking sheet by lining it with aluminum foil or parchment paper. Place the white chocolate in a large bowl.
• Place the cream and citrus zests in a small saucepan and simmer until bubbles appear around the sides of the pan.
• Remove from the heat and cover. Let the cream sit for 30 minutes to infuse and absorb the citrus aromas.
• Melt the white chocolate in the microwave or over a double boiler.
• Return the cream to the heat briefly to warm it, then pour it through a strainer over the white chocolate. Stir gently to combine.
• Cover the ganache with cling wrap and allow to cool to room temperature. Once it has cooled, place the bowl in the refrigerator to firm up, for 4 hours or overnight.
• Once firm enough to shape, spoon 1-inch balls of ganache onto the prepared baking sheet. Repeat for remaining ganache and place the tray of truffles in the freezer to set for 2 hours.
• Dust your hands with powdered sugar, then roll the scooped truffles into round shapes. Return to the freezer for another 2 hours to make them firm enough to dip in melted chocolate.
• Temper the white chocolate , or alternately, melt the chocolate with 1 tablespoon of vegetable shortening. Dip the firm centers in the melted chocolate using dipping tools or two forks. Wipe the excess chocolate on the rim of the bowl, and place the dipped truffle back on the baking sheet.
• While chocolate is still wet, garnish with slivers of candied lemon or orange peel.

WHITE CHOCOLATE TRUFFLES

Steps:

• heat heavy cream in a saucepan, bring to a simmer.
• add butter, stir until melted.
• add chocolate and stir until melted and smooth.
• remove from heat and pour into a shallow bowl.
• cool, cover and refrigerate for 2 hours until firm.
• roll mixture into 1 inch balls, roll in nuts or coconut.
• chill until ready to serve.