white chocolate truffles
Author: 
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 tablespoons heavy cream
  • 7 ounces good-quality white chocolate, chopped
  • 2 tablespoons amaretto
  • ½ teaspoon vanilla extract
  • ½ cup chopped unsalted pistachios
  • ¼ cup black sesame seeds
Instructions
  1. Heat cream in bowl over double boiler, so that cream is heated through.
  2. Whisk in white chocolate to melt. Don't freak out if your mixture looks lumpy or like oatmeal. Keep whisking, fast!
  3. Add amaretto liqueur and vanilla extract. Whisk! Whisk!
  4. Cover and chill for about 1 hour (to firm up enough to handle without burning your hands).
  5. Use a small ice cream scoop or a spoon to aliquot about 2 teaspoons-worth of truffle, and place onto parchment paper. Place in fridge for 15 minutes. Roll into balls.
  6. Roll truffles into pistachios and/or black sesame. Also try finely chopped crystallized ginger, other nuts. I ended up with 17 truffles, though the original recipe said 20.
  7. I felt the truffles tasted too sweet when tasting them immediately after making them. After a chill in the fridge overnight, the amaretto flavor melded and the sweetness seemed to mellow.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/white-chocolate-truffles/