8
Rich White Chocolate Trufes
• 1-3/4 cups white
chocolate chips
• 1 tablespoon
confectioner’s sugar
• 5 tablespoons whipping cream
• 8 tablespoons butter
• 1/2 teaspoon vanilla extract
• Coatings:
Confectioner’s sugar,
roasted nely chopped nuts,
sweetened coconut, cocoa
powder, chocolate shavings, or
dip in milk or dark chocolate.
1. Combine all ingredients in the stoneware melting pot.
2. Plug Chocolate Melter into a 120V AC electrical outlet and allow
mixture to cook 30 to 35 minutes, using a small spatula to mix
well every 10 minutes.
CAUTION HOT SURFACES: This appliance generates heat during
use. Use caution when handling the outside of the unit.
3. Unplug unit. Transfer chocolate to a mixing bowl. Add vanilla
extract and any other avorings, stir until well-combined. To avoid
air bubbles, do not stir too vigorously.
4. Place plastic wrap over the top of the white chocolate and
refrigerate until rm enough to scoop, about 2 to 4 hours.
5. Use a teaspoon or a small candy scoop to form uniform
1-inch balls.
6. Return to the refrigerator to chill for another hour or freeze for
10 minutes.
7. Roll trufes in your choice of coatings.
8. Store White Chocolate Trufes in an airtight container in the
refrigerator for up to 1 week. Keep refrigerated before use.
9. Bring trufes to room temperature before serving.
NOTE: To avor trufes, add 1/2 teaspoon extract or 1 teaspoon
liqueur when adding vanilla extract.
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