Tuesday, December 08, 2020

Chef Dario Cavaliere writes a weekly food column for the Waterford News & Star

THESE truffles are a little trickier to make than dark chocolate truffles, as they are coated in another layer of melted white chocolate, which gives them a delicious crunch with a smooth luxurious centre. The freeze-dried cherries can be ordered online and give a fantastic pairing to the white chocolate. If you do not like cherries, then substitute for freeze dried raspberries. You can also use freeze dried fruit powder, but it will make the truffles a little more tart and have less crunch and texture.

 

Truffles

250g white chocolate

100ml double cream

25g softened unsalted butter

 

Coating

200g melted white chocolate

40g freeze dried cherries, roughly crushed

 

To make the truffles, place the white chocolate, double cream and butter in a heavy based pan, and over a low heat gently mix the ingredients together until smooth and glossy. Do not be tempted to turn the heat up to speed up the process or you will burn the white chocolate.

Pour the melted chocolate into a shallow glass or Pyrex dish and allow to cool before placing in the fridge for 6 hours or overnight.

When ready to make your truffles, use a teaspoon to roll the chocolate mix into small round balls, or use a mini melon baller to scoop out rounds. You can further shape the balls with your hands, but use disposable gloves, and work fast as the heat from your hands will quickly melt the chocolate.

You should be able to make about 30 small round chocolate balls from the mixture, which you should place on a tray lined with non-stick baking paper and pop back into the fridge to set for 1 hour.

Meanwhile, to make the coating, melt the white chocolate in a bowl suspended over a pan of barely simmering water, making sure that the water does not touch the bottom of the bowl. When the white chocolate has melted, remove and allow it to cool for 5 minutes.

Place the freeze-dried cherries on a plate in a thin layer. Drop the truffles one by one into the melted white chocolate, and remove with a fork once they are completely coated, then shaking off any excess chocolate, place the truffle on the plate of freeze dried cherries, and roll around until coated.

Remove and place on a tray lined with non-stick baking parchment. Continue until all of the truffles are coated in white chocolate and dried cherries. Place back into the fridge to set, and then place the truffles in an airtight container until needed.

The truffles will last for 1 week in the fridge.

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By Dario Cavaliere
Contact Newsdesk: 051 874951

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