Continuing the Christmas traditions today with these Winter White Chocolate Truffles. Although these are not a tradition I grew up with, I adopted them over the years. Now, not a Christmas goes by when I don't make some kind of truffles. These white chocolate ones using Lindt chocolate and the secret ingredient of Cointreau are Christmas decedandence at it's finest.
Sometime ago, like maybe 20 years, I was given a beautifully wrapped box of assorted home made truffles as a Christmas present. I still remember the box being beautifully lined with gold satin tissue paper and each truffle had it’s own unique flavour and coating. I was in awe of that present through the entire Christmas season that year. Years later, I started making my own truffles and love them always. What is great about truffles is that they are so rich that you can easily satisfy the chocolate craving with just one. Or two…..
Truffles are so easy to make and that is one of their many appealing features. If you have never made them and think them too tricky to embark on, think again! You are basically just melting chocolate with a little cream and adding what ever flavours and textures you like. How easy is that?
Liquors also go great in truffles for a flavour enhancer. This time around I used Cointreau. I still have that bottle in the house since a Mad Men party a few years back! Oh the memories. In fact I still have a lot of booze in the house from that party. Time to break out the cocktails I think.
Okay, so here's a few tips for your truffles.
If your truffle mixture hasn’t set properly don’t panic! Put it back in a saucepan over a gentle heat and stir until it has melted again. Add about 2 oz/50 grams more chocolate and whisk until melted. And, you guessed it, back to the fridge for a chilling session again. I know, you are probably thinking why bother, but come on it's Christmas!
As for the coating, do it as soon as you roll your truffles into little balls. The coating will stick easier this way. Be gentle when rolling them as the chocolate will be quite soft at this stage. Gently roll and press the coconut onto the truffle. Lay them on a large plate trying to keep them seperated by a tiny gap. When all rolled out and coated, gently cover them and refridgerate until completely chilled.
These truffles can easily be frozen, in fact I like to eat them frozen. Strange I know. But don't knock it till you tried it.
If you are planning to give them as presents, make sure they are seperated in the box with tissue paper or paper liners and keep them in the fridge. And don't put them under the tree next to a roaring fire. I speak from experience.
Now get truffle making and see you in a day or two for the next Christmas inspired recipe!
Winter White Chocolate Truffles
Makes 24 / Prep time: 30 minutes / Chill time: 3 hours
8 oz/200 grams white chocolate
3 Tablespoons cooking cream
3 Tablespoons Cointreau liquor
1 Teaspoon vanilla
3/4 Cup shredded coconut flakes
In a medium saucepan set over medium-low heat, add the cream Bring to a simmer and add the chocolate. Immediately reduce heat to low and start whisking until the chocolate melts. Whisk in Cointreau liquor and vanilla. Cover and refridgerate.
Remove from fridge. Using a small teaspoon, scoop out spoonfuls of the chocolate. Roll into balls and coat with coconut. Store in the refriderator.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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