WHITE CHOCOLATE TRUFFLES

White chocolates ask for white ingredients

White dishes ask for white ingredients: this is simple but true logic, also when it comes to making white chocolates.

The main thing in making white chocolate truffles is choosing all white ingredients and whisking them smoothly together.

Use any tools you feel the most comfortable with to do the job.

Also have a look at another lighter Belgian chocolate truffle: Best Belgian Chocolates

White chocolate truffles: ingredients

• 4 3/8 ounce (125 gr) white Belgian chocolate
• 1 3/4 ounce (50 gr) roasted macadamia nuts
• 1 fluid ounce (30 ml) cream
• 1 tablespoon brown rum
• 1/2 tablespoon honey
• 3 1/2 ounce (100 gr) finely shredded / desiccated coconut
• extra finely shredded / desiccated coconut to coat the Belgian chocolates

White chocolate truffles: preparation

1. Crush nuts fine in a mortar.
2. Grind the white Belgian chocolate in a food processor (the heat of the grinding will make the white Belgian chocolate melt a bit).
3. Simmer the cream with the honey on a very low fire or in the microwave.
4. Remove from fire and add the shredded coconut and the white chocolate in it.
5. Whisk until the white chocolate mixture is smooth, then add nuts.
6. Put plastic wrap in a low tart-mold and poor the chocolate mixture in it. Let cool down until just firm.
7. Poor the shredded coconut used for coating in a deep (soup) plate.
8. Cut the chocolates in cubes and roll them to a white Belgian chocolate ball in your hands.
9. When the white Belgian chocolate balls get sticky in your hand, put them in the plate with shredded coconut, and swirl around until the white Belgian chocolate balls are covered with coconut.
10. Put these white Belgian chocolates back in the fridge and take out when serving.