White Chocolate and Port Truffles Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |
Google
 
Web dorothymcnett.com

See Also: Candies · Desserts · Italy

White Chocolate and Port Truffles

From Dorothy McNett's Recipe Book at www.dorothymcnett.com.

1 pound good quality white chocolate (Guittard's White Satin)
1/4 cup heavy whipping cream
1/4 cup port
powdered dark chocolate
coarse black or coral sea salt

In glass or ceramic batter bowl, place the chocolate chunks. In glass measuring cup whisk together the cream and the port and then pour this over the chocolate pieces. Microwave on high for 1 minute. Stir well to finish the melting. If necessary, add another 15-30 seconds but do not overheat! It will blend into a smooth creamy mixture much like a chocolate fondue. (Good idea!) Place bowl in refrigerator for at least 1 hour, possible more, until it has hardened enough for you to scoop it out with a teaspoon into jagged, rugged serving pieces. Place each into a tiny bon-bon cup, sprinkle with some dark chocolate and pinch on just a few grains of the coarse salt. These can be made days in advance. YUM!

Recipe created 2008-01-30.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.