How To make White Chocolate Coffee Truffles
3/4 c Whipping cream
1 tb Instant espresso or coffee
-powder 14 oz White chocolate, very finely
-chopped 2 tb Kahlua
Dipping chocolate: 1 lb White chocolate, very finely
-chopped 2 ts Vegetable oil
3 tb Chocolate-covered coffee
-beans, very finely chopped 1. To make the truffles: In a medium saucepan, bring the cream and
espresso powder to a boil. pour over the chocolate and whisk until completely melted. whisk in the Kahlua. Refrigerate until completely chilled and firm. 2. With a tsp, place pieces of the chocolate onto a foil-lined baking
sheet. Refrigerate to firm; roll into balls and refrigerate again for about 30 minutes. 3. To prepare the dipping chocolate: In the top of a double boiler
set over hot water, place the chocolate and oil. stir until almost melted. Remove the top of the double boiler from the heat and stir until the chocolate has completely melted. continue to stir until the chocolate has cooled and reaches a temperature of 90 degrees. 4. Prepare 2 baking sheets by lining with aluminum foil. Dip each
candy center in the melted chocolate, shake off the excess and place on the baking sheet. When you have dipped a row of candies, top each with a little of the chocolate- covered coffee bean. Before each dipping, stir the chocolate vigorously with your fingers. If the centers become too soft, chill for about 30 minutes. 5. Let the candies set for about 2 hours before storing in
refrigeration. If the centers start to come through the bottoms of the chocolates, as often happens with soft mixtures, dip the bottoms again in melted and cooled chocolate. Source: Seattle Times Kitchen
How To make White Chocolate Coffee Truffles's Videos
White Chocolate Christmas Truffle Tower | One Pot Chef
This glorious tower of White Chocolate Truffles is so easy to make, and makes the perfect edible centrepiece for any Christmas table. Made of crushed cookies, coconut, condensed milk and chocolate, these delectable little treats are beautiful, impressive and make wonderful gifts if you don’t feel like doing the full tower - give it a go!
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INGREDIENT LIST:
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250g Packet of Plain Sweet Cookies (Milk Coffee in AU, Digestives in UK, Graham Crackers in US)
1/4 Cup of Desiccated Coconut (or crushed corn flakes)
1/3 Cup of Cocoa Powder
400g Can of Sweetened Condensed Milk
1 Teaspoon of Vanilla Extract
375g of White Chocolate Melts
For the Tower:
Cardboard
Staples
Foil
Cake Board or Serving Plate
NOTE: The cone should be no more than approx. 20cm (8 inches) tall for this amount of truffles. I recommend doubling the recipe if you plan on making a slightly larger tower to ensure you have enough truffles to cover it ;)
Preparation Time: About 30 minutes (plus chilling time)
MAKES APPROX. 35 TRUFFLES
All measurements and temperatures are in Australian Metric.
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Music Track:
“Bright Wish”
by Kevin MacLeod
Royalty Free Music - Used with Permission under Creative Commons license.
8 Easy Truffle Recipes
Do you like truffles? If you do, these recipes are for you. 8 easy and delicious truffles recipe. Whether you prefer dark chocolate or white chocolate, here you will find your favorite truffles. Follow this recipe to learn how to make the best truffles in different flavors.
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White Chocolate Truffles Recipe | How to Make White Chocolate Truffles
Another quick and easy no-bake dessert. This time white chocolate and coconut truffles. These white chocolate truffles recipe is really easy to make and toy need only few basic ingredients.
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Makes about 14-15 truffles
Ingredients:
80z (225g) White chocolate
1/4 cup (60ml) Heavy cream
1/2 teaspoon Vanilla extract
1½ tablespoon (23g) Butter
1/3 cup (33g) unsweetened shredded/desiccated coconut + 1/4 (25g) for coating
pinch salt
Directions:
1. Chop white chocolate and place in a heatproof bowl, add heavy cream and butter.
2. Set the bowl over a pot with simmering water (double boiler) and let the chocolate and butter melt completely. remove from heat.
3. Add vanilla extract and desiccated coconut, stir well.
4. Place the bowl in the fridge for 2 hours until the mixture firm enough to roll into balls.
5. Shape the mixture into small balls and roll in desiccated/shredded coconut.
How to make chocolate truffles with milk at home(Subtitle on)
*I got about 32 chocolate truffles with this recipe.
[Ingredients]
150 g dark couverture chocolate(56%)
150 g milk couverture Chocolate(35%)
(*It can be used as 300g of dark chocolate.)
90 ml full fat milk
40 g(3 Tbsp) unsalted butter
**Compound chocolate doesn't work.Be sure to use couverture chocolate with cocoa butter.
In the case of compound chocolate using vegetable oils such as coconut oil, soybean oil, and palm kernel oil, the ganache does not harden.
Be sure to use couverture chocolate.
** If possible, choose more than 50 percent of the couverture chocolate.
**If you use heavy cream instead of milk, add 150g of cream. In this case, the butter may be 1 tsp or skipped.
[For chocolate coating]
dark chocolate(tempered or compound)
milk chocolate(tempered or compound)
[For decoration]
Dried fruits, nuts, coffee beans, edible gold leaf...
*** If you can consume all the truffles within a week, store them in the refrigerator. Because of the fresh milk, the truffles must be chilled.
Return to room temperature 1 to 2 hours before serving.
If you don't think you'll be able to finish your homemade truffles in a week, i recommend storing them in the freezer.
It can be stored for 2 months in the freezer.
To keep your truffles fresh, seal them in an airtight container. This will prevent refrigerator odors from permeating the delicate chocolate flavor.
*Secondary editing and re-uploading of this video are prohibited.
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Raspberry and White Chocolate Truffles
OUR CAKE DECORATING COURSES:
In this video, I demonstrate how to create filled chocolate truffles. I will also demonstrate how to make raspberry white chocolate ganache. Free recipe can be found below.
For more dessert inspiration and tutorial sneak peaks, visit me on:
250 grams Dark Compound Chocolate (i.e., Cadbury melts)
90 grams white chocolate
30 grams cream
1/4 cup raspberries
2 tablespoons sugar
1 1/2 tablespoons water
Luster dust to decorate
These are super fun to make so I do hope you give them a try. The raspberry ganache filling hardens in the fridge so it works nicely as a macaron filling as well or as a filling to go inside a cake.
If there is certain recipe you would like to see up on here, pop a comment below and I will do my best to make it happen!
thank you for watching!
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[Halloween treat] Condensed milk pumpkin & white chocolate truffles Brigadeiro
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Cacao! ∴∵ゞ(´ω`*) ♪
This time, it's perfect for Halloween candy!
These truffle-like sweets are made with butternut pumpkin and white chocolate.
Based on the recipe for a pastry called Brigadeiro, I used pumpkin and white chocolate to make this one.
0:00 Condensed milk pumpkin truffles Brigadeiro
0:26 Prep the butternut pumpkin
3:20 Heat the ingredients in a saucepan.
4:40 Roll out the pumpkin dough.
5:12 Putting the pumpkin threads on
6:10 Finish with pumpkin seeds
6:31 Completion
6:52 Tasting.
7:25 Cacao Note (Cat's Chocolate)
M.Y Joseph's Kennel
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Ingredients] (20 grams (about 12-14 pieces)
A - Butternut Pumpkin Paste: 100g
A - Sweetened condensed milk: 240g
A - Unsalted butter: 10g
A - Almond Powder: 15g
White chocolate: 30g
Unsalted butter : As needed
Granulated sugar : As needed
Pumpkin seeds (pumpkin seeds) : As needed
[ Method ]
1. remove the seeds from the butternut pumpkin, wrap it in plastic wrap and microwave it for 10-15 minutes in 700W.
2. take the pumpkin seeds and blend them in a blender and chill them in the refrigerator.
3. heat A in a saucepan over low to medium heat, stirring constantly from the bottom of the pan for 10-15 minutes to avoid burning, and then drain the water and thoroughly heat the almond powder.
4. turn off the heat, add the white chocolate and mix well.
5. spread the paste on a buttered baking sheet and chill in the refrigerator for 3 hours.
6. butter your hands and roll them out at 20g each.
7. divide the line in four parts with a toothpick etc. and make a line in the middle of it to finish nicely.
8. sprinkle with granulated sugar and insert the pumpkin seeds on top.
Staub Pico Cocotte Round Grey 18cm two-handed cast iron enameled pots and pans for induction [Official Japanese sale] La Cocotte Round 40509-484
Silicorn spatula
Meiji meiji White Chocolate 40g x 10pcs
...
Couverture White Chocolate
Valrhona Fèvoir
Silicon Whipper TOMIZ
Cassette stove
Iwatani MIYABI GA 3.5kW CB-WA-35
YAMAMOTO Multi-Speed Mixer YE-MM41W
#Halloween
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