White Chocolate and Almond Truffles
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recipe by Chloe Harris www.chloefoodie.com
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- Total Time
- 13hrs 32mins
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- Serves
- 6
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- Calories
- 675
Looking to make the perfect edible gift for the chocolate lover in your life? This recipe makes roughly 40 truffles and keeps for 2-3 weeks in the fridge
recipe updated Jan 12, 2022
Ingredients
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- White chocolate
- 300 g
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- Heavy cream
- 150 ml
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- Butter
- 35 g
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- Blanched almonds
- 40
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- Vanilla extract
- 2 teaspoons
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- Salt
- 1 pinch
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- Chocolate
- 200 g
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- Shredded coconut
- 25 g
Tools
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Panasonic 4-in-1 Microwave Oven
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Microwave-safe bowl
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Enamel tray
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Step preview
- To a microwave safe dish add the white chocolate, cream and butter
- Microwave on High for 45 seconds
- Mix
- Microwave for a further 45 seconds
- Mix
- Microwave for a further 30 seconds
- Whisk in the vanilla and salt
- Let the mixture cool, then cover it and place in the fridge over night to set
- Add the almonds to the enamel tray
- Place the tray on the wire rack and broil on high for 5 mins
- Mix and broil for a further 2-5 mins or until the almonds are golden
- Let the almonds cool
- Using a teaspoon put out some white chocolate ganache, add an almond to the middle and roll the truffle into a ball
- Place the truffles onto some parchement paper
- Once all truffles are formed cool the truffles in the freezer for 1 hour
- Melt your chocolate of choice in a microwave safe bowl in the Panasonic 4-in-1 oven
- Dip the truffles into the melted chocolate, add them to some parchment paper and sprinkle with coconut
- Store the truffles in an air tight container in the fridge until ready to enjoy
- Once the chocolate has set add them to a gift box with some festive paper and store in the fridge