by Stephanie Zonis
Tips: Use ingredients of the highest quality; especially important is the quality of the chocolate. Use only REAL white chocolate (look for cocoa butter as a primary ingredient). These are rich, so they should be small. Place finished truffles in brown paper or foil candy cups. Store airtight in refrigerator (they'll keep for a week or so) or freeze. If frozen, defrost (still in wrappings) in refrigerator. Let these stand at cool room temperature for about 20 minutes before serving, lightly covered, for the fullest flavor.
13 ounces best-quality real white chocolate, very finely chopped
1/4 cup cream of coconut (sometimes used in alcoholic drinks, this is available in most markets. Stir well before using.)
1/4 cup heavy cream
1/4 cup (1/2 stick or 4 Tbsp.) unsalted butter, cut into thin pats
Grated zest of 2 limes
2 tsp. freshly-squeezed lime juice, strained (no pits or pulp)
Truffle Coating(s) (see below)
Place finely chopped chocolate in medium heatproof bowl; set aside.
In small, heavy-bottomed, nonreactive saucepan, combine cream of coconut, heavy cream, butter, and lime rind. Heat over low heat, stirring often, just until mixture simmers. Remove from heat; cover tightly and let stand 15 minutes.
Reheat cream mixture over low heat, stirring often, just to a simmer. Remove from heat; strain through fine strainer into chocolate, pressing on rind in strainer to extract all liquid. Gently stir or whisk chocolate mixture until completely melted and smooth. White chocolate can be stubborn about melting. If necessary, place bowl over warm water on low heat, and gently whisk almost constantly until melted. If mixture remains stubborn, process in food processor fitted with steel blade, pulsing processor on and off, just until smooth. Whisk in lime juice, 1 tsp. at a time.
Chill at least 6 hours, preferably overnight, covering truffle mixture when cold. Scoop up small balls of the mixture with a teaspoon or small scoop and roll in the coating(s) of your choice (see below). If desired, split the batch, coating half of the truffles with coconut and half with nuts (this looks showy when the truffles are arranged on a serving plate).
About 40 to 45 truffles, 1 inch in diameter
Toasted coconut: Preheat oven to 350 degrees F. In food processor fitted with steel blade, process 1-1/3 cups sweetened, flaked coconut just until most flakes are chopped into short shreds. Toast in shallow, foil-lined metal pan 8 to 12 minutes, just until coconut is a light golden brown. Stir often; WATCH CAREFULLY. Coconut burns easily. Cool completely before using.
Toasted nuts: Preheat oven to 350 degrees F. Finely chop enough walnuts, pecans, or almonds to measure 1-1/3 cups. Toast as directed above, stirring occasionally, just until a light golden brown. Cool completely before using.
Copyright © 2001 Francesca Chocolate Productions. All Rights Reserved.
Stephanie Zonis provides the above information to anyone, but retains copyright on all text. This means that you may not: distribute the text to others without the express written permission of Stephanie Zonis; "mirror" or include this information on your own server or documents without my permission; modify or re-use the text on this system. You may: print copies of the information for your own personal use; store the files on your computer for your own personal use only; and reference hypertext documents on this server from your own documents.
This page created May 2001
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