Monday, 15 August 2011

Truffle Recipes: White Chocolate Vanilla Bean Truffles & Milk Chocolate Hazelnut Truffles

I have been making lots and lots and lots of truffles recently.  I shared my Mocha Truffle recipe with you all at the end of last week but today I'm posting not one but two new truffle recipes!

 Gorgeous White Chocolate Vanilla Bean Truffles and beautiful Milk Chocolate Hazelnut Truffles.


Truffles are such a pleasure to make and eat for that matter.

 I'm not a huge white chocolate fan so I'm not too bad with those ones but let me tell you I find it very difficult not to eat all of the milk chocolate hazelnut truffles immediately.

Both truffles are beautifully flavoured and silky smooth, they are pure indulgence.


Milk Chocolate Hazelnut Truffles

Makes 40 - 50 Truffles

65g butter, very soft
1 heaped tbsp chocolate & hazelnut spread (Nutella)
250g best quality milk chocolate
150ml double cream
20g vanilla sugar
50g hazelnuts, crushed or chopped finely

Piping bag fitted with a 1/2-inch plain tip

Method:

Whisk the very soft butter in a small bowl until smooth, add the chocolate & hazelnut spread and mix until well combined.

Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.

In a small saucepan combine the double cream and vanilla sugar and bring to a boil.

Pour this hot liquid over the chopped chocolate and combine well. Once all the chocolate has melted add the butter mixture and combine.

Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.

Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. 

Sprinkle the truffles with crushed hazelnuts and place the sheet in the refrigerator for 30 minutes until the truffles become firm.

Store truffles in an airtight container in the refrigerator.



White Chocolate Vanilla Bean Truffles

Makes 40 - 50 Truffles

65g butter, very soft
1 vanilla pod
300g best quality white chocolate
150ml double cream
20g vanilla sugar
60g icing sugar

Piping bag fitted with a 1/2-inch plain tip

Method:

Whisk the very soft butter in a small bowl until smooth. Scrape the seed for the vanilla pod and add to the butter, mixing well.

Using a sharp knife chop the chocolate on a cutting board and place in a large bowl.

In a small saucepan combine the double cream and vanilla sugar and bring to a boil.
Pour this hot liquid over the chopped chocolate and combine well. Once all the chocolate has melted add the butter and combine.

Pour the ganache into a baking dish. Cover with plastic wrap and refrigerator for between 45minutes and 1 hour, to cool completely. Remove from the refrigerator and leave to rest at room temperature for around 15 minutes.

Transfer the ganache to the piping bag fitted with a plain tip. Holding the piping bag vertically, pipe small rounds onto a lined baking sheet, using a squeeze and release motion in order to create the kiss shape. Dust the truffles with sieved icing sugar and place the sheet in the refrigerator for 30 minutes until the truffles become firm.

Store truffles in an airtight container in the refrigerator.


I've been so busy at work I haven't had a chance to do any home baking for ages! I hope I'm doing a good job of keeping my little blog going with pictures and recipes from the bakery because things don't appear to be slowing down, at least not any time soon. 

This week we have cute cupcakes, kitty cat cupcakes, some pretty gross cupcakes, mini cupcakes, macarons in some seriously gorgeous flavours, signature chocolate layer cakes and some Crumbs inspired cupcakes.

That's a lot of yummy!


x x x



6 comments:

What's for dessert? said...

Great recipe! Truffles look very yummy!

briarrose said...

These are just wicked cute. Great job!

Dom at Belleau Kitchen said...

So cute! You're clearly enjoying the new jib it's keeping you so busy!! One day you'll be queen of your own empire I promise!

Sarah-Jane - SiliconeMoulds.com said...

love the truffles

Have you tried Callebaut chocolate ? It's Belgian and they also use it (thinned) for chocolate fountains. Comes in milk, white and dark and is in pellet form. I usually buy 2.5kg bags. Might save you a load of chopping and tastes divine !

Butter Hearts Sugar said...

Yum yum yum yum! They look so cute.

Rosita Vargas said...

Yumy Impresioanante Yumy spectacular, I make it, follow your steps, I really like your recipes, hugs.