It's No Truffle at All

White. Chocolate. Truffles.

To be honest, I've been afraid of making these for a long time. When I first started out, making truffles and such, I experimented with white chocolate. I was young, crazy and immortal. I knew... knew that it wouldn't be any different, and I'd have yet another recipe to add to my repetoire of lingerie melting chocolates.

I learned a lot that day. Mostly that I didn't know everything, and working with white chocolate was not for the faint of heart. The ganache (truffle mixture) had turned out soupey and very poorly mixed. Sort of like a cream soup, with a layer of water that has been placed on the top, and then begun to soak down into the cream. I hadn't touched the stuff since.

So, when Nail casually mentioned that he was changing employers, I wanted to bake something for him. I was wracking my brains for what though. I know he likes white chocolate, so the White Chocolate and Macadamia Nut cookies were a defintite possibility. But not really. I knew that in the end, I had to summon up the courage to once again battle with my foe...

White.

Chocolate.

Truffles.

I must have spent the better part of the weeks' free time search for an appropriate White. Chocolate. Truffle. recipe and I came across a few interesting ones. Most seem to skip the butter all together, instead just opting for cream and white chocolate. In the end, I had a long heart to heart with one of the cooks at work. She used to teach a chocolate class.

After much discussion, we resolved that the recipe could do with less butter (1/8 of a cup). Additionally, I resolved that I wasn't going to just use Baker's Secret White Chocolate, and instead headed over to Truffle Treasures in Westboro. It's the same place I had my chocolate making class.

Originally, I was going to purchase a one pound block of white chocolate. A plan which was scrapped upon further reflection... and the availability of white chocolate callets (think large chocolate chips). This meant that I didn't have to make a huge mess cutting up the chocolate. Huzzah.Once I got everything together, it was a simple matter to melt the chocolate and mix it with the cream, butter and vanilla. Then came the waiting... waiting for the solution to solidify. Apparently, it takes a lot long than normal chocolate, but after 3 hours, it was hard enough to work with. Victory \o/!!

In the end it the effort worthwhile, and the truffles were well received. Once I unpack, I'll use up the rest of the callets as well as the three boxes of semi-sweet chocolate that have. People'll be bouncing off the walls that day.

The Ganache - Prior to Rolling

Teh Goodz