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Christmas: White Christmas Truffles

Source of Recipe

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


Recipe Introduction

"If you are one who enjoys a small glass of brandy after a lovely dinner, do make these truffles! With a good cup of coffee - I should say a demitasse - they make a memorable occasion linger a long while."

List of Ingredients

Truffles:
◦  1 Tbsp candied orange peel, finely chopped
◦  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


Recipe

Make the truffles:
Combine the candied orange peel and ½ tablespoon Cointreau in a small bowl and set aside to marinate for at least 1 hour or as long as overnight.

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.

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.

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.

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 (you can gently tap the fork on the side of the pan to remove more chocolate - this helps prevent a "platform" of chocolate from forming under the finished truffle.)

Place the coated truffles on a foil-lined baking sheet. Refrigerate until they are thoroughly chilled, at least 1 hour. Arrange the truffles in fluted foil or paper cups made for the purpose (available at candy supply stores) and store them in a single layer in an airtight container. (They freeze well.)


Makes about 40 truffles


â—¦ Variation:
Substitute 1 tablespoon French kirsch or pear liqueur for the marinated orange peel. (The pear liqueur is called poire eau-de-vie and eau-de-vie means "water of life.")