Pink Chocolate Truffles (Original recipe By Salpy’s International Kitchen) 8 (1oz) squares Baker’s white Chocolate or 8ozs white chocolate chips ½ Cup sweet butter ¼ Cup Heavy Whipping cream 1 Tsp Vanilla 2 Tbls Strawberry Jell-o Granules For this recipe I used 3/4 cup of my leftover pink Butter cream icing from a previous project ¼ Cup Confectioner’s sugar, for dusting (optional) Melt the chocolate and butter over a double boiler, or use the microwave to melt these two ingredients. In a stand of mixer or an electric hand mixer, mix together using the paddle attachment, the melted chocolate mixture, whipping cream, vanilla and the Jell-o granules until smooth and silky (since I used the premade butter cream, I just melted the chocolate and proceeded to mix the chocolate with the butter cream until smooth). Transfer to a clean dry bowl, cover and refrigerate until the mixture is hardened. Using an ice-cream scoop or a tablespoon, scoop a spoonful of the hardened mixture and with the palm of your hands, roll them into 1” round balls, at this point it is optional to roll them in the confectioner’s sugar. After doing so, you can place them in an airtight container and refrigerate, specially in the summer time, until ready to serve.
Posted on: Thu, 03 Oct 2013 07:16:56 +0000
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