Easy to follow white chocolate truffles recipe so you will enjoy your own overly delicious and extremely cheap chocolates filled with healthy ingredients, compared to all the extra ingredients added in cheap supermarket chocolates.
To make sure the end result looks white, make sure you use white ingredients. This is simple but true logic, although some people always wonder why e.g. their mushroomsoup has a brown colour when they add white mushrooms that clearly show brown gills (containing the spores) at the bottom of the cap of the mushrooms.
Back to our white recipe: all ingredients are white or transparent. However when only taste is important, do get creative buy changing the white rum to brown rum, macadamia nuts and desiccated coconut with your favorite nuts, a darker honey…
Use any tools/methods you feel comfortable with. Ideally you melt chocolate in a warm water bath, but when you are sure not to overheat the chocolate, you might as well melt it in a saucepan with thick bottom over a very, very gentle fire: do make sure you stir all the time. You can also use a foodprocessor as mentioned below.
Another method to coat your chocolates with coconut is taking them out of the fridge, put on a wooden skewer of toothpick, dip in melted white chocolate and dip in desiccated coconut.
Completely white chocolate truffles recipe 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 white rum
- 1/2 tablespoon white honey
- 3 1/2 ounce (100 gr) finely shredded / desiccated coconut
- extra finely shredded / desiccated coconut to coat the Belgian chocolates
How to make white chocolate truffles
- Crush (macadamia) nuts fine in a mortar.
- Grind the white chocolate in a foodprocessor (the heat of the grinding will make the white Belgian chocolate melt a bit).
- Simmer the cream with the honey on a very low fire or in the microwave.
- Remove from fire and add the shredded coconut and the white chocolate in it.
- Whisk until the white chocolate mixture is smooth, then add nuts.
- Put plastic wrap in a low tart-mold and poor the chocolate mixture in it. Let cool down until just firm, put in your fridge if needed.
- Poor the shredded coconut used for coating in a deep (soup) plate.
- Cut the chocolates in cubes and roll them to a ball in your hands.
- When the balls become sticky in your hands, put the chocolate balls in the plate with shredded coconut, and swirl around until the balls are covered with coconut.
- Let your white Belgian truffles cool down in the fridge and only take out when serving.