I invite you to think for a moment in white chocolate…. I probably come to mind that feeling of this product so delicious melt in your mouth…Terrific!, Right? When compared to the black chocolate, White is much more easily undone, I would say gently, and everything is due to be held only with cocoa butter (contains no chocolate liquor), milk and sugar. It is also due to this composition, which is a bit more cumbersome to work with him in the bakery. However, anything made with white chocolate, results in delight for the palate.

Today I bring these exquisite truffles, I can not speak of them otherwise. The texture is perfect, and flavor with a touch of liquor, so fine and delicious. Here you have the recipe for an authentic delicatessen.

Elaboration:

  1. Prepare a font or large pan lined with parchment. Chop the chocolate.
  2. Put the butter and cream in a saucepan and boil over we slow, stirring. Boil it one minute and remove from the heat.
  3. We took the chopped chocolate into the saucepan and stir until melted. Add the liquor.
  4. Pour the batter into the mold and the source or leave , at least, 2 hours in the fridge to harden a bit.
  5. After the stipulated time, chopped and formed dough balls molded helping hands or two spoons. We leave other 30 minutes in the refrigerator.
  6. To cover the truffles, melt by 100 gr. White chocolate and we dive into the balls, letting excess drip into a bowl. At last, put truffles on tracing paper and, with a fork, draw a chocolate swirls coverage. Our truffles are ready !

Just to add that I used Lindt chocolate brand, it was the best I found. If you do, the will enjoy, I assure.