How To make White Russian Truffles
1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua
1. Chop finely 1 lb of the chocolate. Melt in a double boiler to 120
degrees. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120 degrees. Add the chocolate to the cooled cream and stir until the mixture is smooth. 2. Stir the Kahlua into the chocolate, mixing well. scrape onto a baking
sheet and refrigerate until firm. 3. Finely grate the remaining 3/4 lb of the chocolate. (This is easiest
to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. 4. Roll the truffles in the grated chocolate, pressing gently to adhere.
5. Refrigerate overnight. Remove from refrigeration 15 minutes before
serving. Note: these truffles do not hold well at room temperature.
How To make White Russian Truffles's Videos
SMORE'S TRUFFLES RECIPE | YOUNG COOK
Sorry guys, I didn't upload a new video last week, cause I was in Singapore and it was a little bit busy week for me. Anyways, here is a new video and I hope you guys will enjoy it. It's very simple to make, but it's SOOOO delicious, trust me. I hope you will enjoy and see you next time :)
Recipe:
200g crackers
1/3 cup of chocolate chips
200g of marshmallow puff
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How to make some chocolate truffles with 2 ingredients (Brigadeiros is the Brazillian Sweet this is from)
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#chocolate #truffles #raspberry Chocolate Raspberry Truffles Recipe
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Chocolate Raspberry Truffles Recipe
Ingredients:
Raspberry puree - 77 g
Cream (33-36%) - 36 g
Honey - 22 g
White chocolate - 240 g
Butter (82%) - 24 g
Cocoa powder
Berry powder
Powdered sugar
1. Defrost raspberries, chop with a blender and strain.
2. Mix raspberry puree with cream and honey.
3. Bring the mixture to a boil and pour over the chocolate.
4. Stir well and add butter when the mixture cools down to ~40C.
5. Cover with cling film and leave to stabilize in the refrigerator for at least 4 hours.
6. Prepare two plates - one with cocoa powder, another with berry powder and powdered sugar mixture.
7. Shape the mixture into small balls, then roll in cocoa powder and sugar-berry powder.
8. Store in the refrigerator for 3-4 days.
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Peppermint White Russian | Easy Christmas Cocktail to Make at Home
One of the easiest holiday cocktails, this Peppermint White Russian is rich, creamy and refreshing. Made with coffee liqueur, peppermint liqueur and cream.
Recipe:
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Perfect treats for the holidays and all occasions????????! no baking! no flour! melts in mouth!
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Perfect treats for the holidays and all occasions????????! no baking! no flour! melts in mouth!
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