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White Truffles
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Ingredients
2 tablespoons heavy
cream
7 ounces good white chocolate, chopped
2 tablespoons Irish cream
liqueur (recommended: Baileys)
1/2 teaspoon good vanilla extract
1/2 cup
chopped hazelnuts
6 ounces bittersweet or dark chocolate,
chopped
Method
Place the cream in a heat-proof bowl, and set the bowl over a pan
of simmering water. Cook until heated through. Using a wire whisk, slowly stir
the white chocolate into the warm cream until completely melted. Whisk in the
liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough
to scoop.
Preheat the oven to 350 degrees F.
With 2 teaspoons or a
1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a
baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until
firm enough to roll into rough spheres.
Place the chopped hazelnuts on a
sheet pan and place them in the oven for 8 minutes. Cool to room
temperature.
Melt the bittersweet chocolate in a heat-proof bowl, set
over a pan of simmering water.
Drizzle the melted bittersweet chocolate
over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill
until ready to serve.
Copyright, 2006, Ina Garten, All Rights Reserved
See this
recipe on air Monday Jul. 30 at 5:00 PM ET/PT.
Show: Barefoot
Contessa
Episode: Black and White Party
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