Email to Cat      

White Christmas Truffles

Source of Recipe


From "Camille Glenn's Old-Fashioned Christmas Cookbook"



List of Ingredients



• Truffles:
  
• 1 Tbsp candied orange peel, finely copped
  
• 1½ Tbsp Cointreau, Grand Marnier, or Mirabelle
  
• 1 pound white chocolate, finely chopped
  
• 1 cup heavy or whipping cream
  
• .
  
• Coating:
  
• 1 pound white chocolate, finely chopped
  






Instructions



1. Make the truffles:
   Combine the candied orange peel and ½ tablespoon Cointreau in a small bowl and set aside to marinate for at least one hour or as long as overnight.
   
   
2. Place the white chocolate in the top of a double boiler and set over simmering water. Stir with a wooden spoon until the chocolate has melted and is smooth, 10 to 15 minutes.
   
   
3. Bring the cream to a full boil in another saucepan, stirring it often. Pour the hot cream over the melted chocolate and stir until the mixture is smooth. Remove it from the heat. When the chocolate mixture has cooled a bit, add the remaining 1 tablespoon Cointreau and the marinated peel with its liqueur. Let cool to room temperature.
   
   
4. Line a baking sheet with aluminum foil or wax paper. Shape the chocolate mixture into small balls. Arrange them on the baking sheet and refrigerate until thoroughly chilled, about 1 hour.
   
   
5. Coat the truffles:
   Melt the white chocolate in the top of a double boiler. Remove it from the heat and allow it to cool slightly. Using a fork, dip each truffle into the melted chocolate so it is well covered. Lift the truffle and let the excess chocolate drip back into the double boiler. Place the coated truffles on a foil-lined baking sheet. Refrigerate until they are thoroughly chilled, at least one hour.
   
   Arrange the truffles in fluted foil or paper cups made for the purpose and store them in a single layer in an airtight container. (They freeze well.)
   
   Makes about 40 truffles.