White Russian Truffles Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 3/4 lbs: Milk chocolate, divided
1 cup: Whipping cream,
1/4 cup: Kahlua,
1 Chop: finely 1 lb of the chocolate. Melt in a double boiler to,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp