White Truffles

  • 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 (optional)
  • 6 ounces bittersweet or dark chocolate, chopped (optional)

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. 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.

3. Chill until ready to serve.

Option 1:
Preheat the oven to 350 degrees F. Place 1/2 cup chopped hazelnuts on a sheet pan and place in the oven for 8 minutes. Cool to room temperature. Roll the chocolate truffles in he hazelnuts

Option 2:
Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water. Drizzle the melted bittersweet chocolate over the truffles.