White Chocolate Truffles
Yield
36 servingsPrep
10 minCook
30 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
white chocolate
coarse chop |
|
| ⅓ | cup |
heavy whipping cream
|
|
| 2 | tablespoons |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 1 | teaspoon |
orange zest
grated |
|
| 1 ¼ | cups |
powdered sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
white chocolate
coarse chop |
|
| 79 | ml |
heavy whipping cream
|
|
| 3E+1 | ml |
liqueur
triple sec, grand marnier, cointreau or other orange flavor |
|
| 5 | ml |
orange zest
grated |
|
| 296 | ml |
powdered sugar
|
|
Directions
- Melt white chocolate with whipping cream in heavy, medium Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into 1¼ inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper.
- Sift sugar into shallow bowl.
- Roll balls in sugar, place in petit four or candy cases.
- Truffles can be refrigerated 2 to 3 days or frozen several weeks.
