White Chocolate Truffles
This recipe was handed down through my family. I have tweaked it over the years, but it is so simple and delicious it doesn’t need much help! A wonderful treat any time of the year, white chocolate truffles are especially delectable for Valentine’s Day, as the shops fill up with many products that out IC bladders are not able to comfortably handle.
Wrap them in little foil cups or cellophane and give them as gifts or leave a few around the house for that special someone to let them know how sweet you think they are!
White Chocolate Truffles
3 cups of white chocolate (chips or bar-chocolate cut into small pieces)
1 regular sized can of Condensed milk
2 tbsp extract of choice (vanilla, almond, etc), optional
Nuts, maraschino cherry pieces, dried fruit (optional)
Icing sugar to sprinkle on top (Or try a little bit of cinnamon for a real jolt of flavour)
In a double boiler, or two pots arranged as a double boiler slowly melt the white chocolate, stirring constantly over medium-high heat to avoid scalding it.
Once melted remove the chocolate from the heat and stir in the condensed milk and extract and/or nuts/fruit (if you are using them).
Chill the white chocolate mixture in the fridge for at least 3 hours; until firm. Remove from the fridge and shape into 1 inch, round balls. Place the truffles on wax paper or parchment paper.
If the mixture becomes to soft while you are forming the truffles it can be returned to fridge. As well a light dusting of icing sugar on your hands can help to prevent the truffles from sticking to your fingers.
Chill again until firm (at least ½ an hour). When firm roll in nut pieces or icing sugar (or even a little bit of cocoa powder if your bladder won’t mind). Or alternately drizzle with white chocolate tinted a different colour with food colouring or a little bit of milk chocolate if you can tolerate it. Store covered in a cool place or in the fridge for up to four days.
Makes between 40-50 candies