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WHITE & MILK CHOCOLATE TRUFFLES

 

Sumptuous Suppers
by Rose Elliot
These heavenly truffles have rich, creamy centers like Belgian chocolates and are absolutely worth the effort.
Preparation 30 minutes, plus chilling
Cooking 5 minutes
Makes about 22



For the white chocolate and coffee truffles

• 4 oz white chocolate
• 2 tablespoons cold unsalted butter, cut into small pieces
• 1/3 cup cold heavy cream
• 1/2 teaspoon instant espresso coffee
• 1 teaspoon boiling water
• 4 oz melted white chocolate, sifted cocoa powder, or finely ground toasted hazelnuts, to coat

For the milk chocolate truffles with soft centers
• 4 oz milk chocolate
• 2 tablespoons cold unsalted butter, cut into small pieces
• 2 tablespoons cold heavy cream
• 1 teaspoon brandy (optional)
• 5 oz milk chocolate, sifted cocoa powder, or finely ground toasted hazelnuts, to coat


Directions
1.
To make the white chocolate and coffee truffles, melt the white chocolate in a small bowl set over a pan of gently steaming water. Take the bowl off the heat and stir in first the butter and then the cream. Dissolve the coffee in the boiling water and stir into the mixture, then chill in the refrigerator until firm - about 1 hour.

2. Divide the white chocolate mixture into 10 even-size pieces and form into balls. Place these on nonstick paper and put into the freezer to chill thoroughly for about 1 hour.

3. To coat with chocolate, dip the frozen chocolates into the melted white chocolate—it will set very quickly—coating both sides. Alternatively, roll the truffles in cocoa powder or finely ground toasted hazelnuts. Put them on nonstick paper and chill in the refrigerator until required.

4. To make the milk chocolate truffles, melt the 4 oz milk chocolate in a small bowl as before, then remove from the heat and beat in the butter, cream, and brandy, if you're using this. Chill in the refrigerator until fairly firm, then proceed as described for the white truffles, using milk chocolate, cocoa powder, or nuts to coat.

5. Store all the truffles in the refrigerator until required.
 

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