Wednesday, January 26, 2011

White Chocolate Mocha Truffles

These are even better than the name makes them sound! I made this recipe up based on the Starbucks drink and I honestly would not be sad if these were all I could eat for the rest of my life. The most important thing is to double dip your truffle to get the filling/chocolate ratio right, and to make sure they're well frozen when you do dip (because the melted chocolate thaws them pretty fast).

If you can't find mocha chocolate just add in a shot of strong coffee and use a bit more icing sugar to keep the consistency right.

White Chocolate Mocha Truffles

200g dark mocha chocolate
100g butter
3T Tia Maria
1 1/2C icing sugar
600g white chocolate

Melt dark chocolate and butter in 30 second bursts in the microwave, stirring in between. Don't overheat or the chocolate will seize. If using coffee add this now.

Whisk in the Tia Maria vigorously - don't worry if it clumps at first, if you keep beating it will smooth out again. Once the mixture is smooth add the icing sugar in several intervals, mixing in until it reaches a thick, malleable consistency.

Take out teaspoonfuls of the mixture, roll into walnut sized balls and place on a foil lined tray. Once they are all rolled out place the tray in the freezer and leave for upward of two hours to harden.

Once the balls are solid, melt half the white chocolate. Using a dipping fork - or if you dont have one two teaspoons - quickly dip the truffles into the chocolate, tap to remoce any excess and place on a second tray (preferably chilled).

If you find your truffles go too soft whhile dipping just pop them back in the freezer for a while. When all are dipped return to the freezer for another hour then repeat the dipping process once more.