White Russian Chocolate Truffles Recipe
October 14, 2015
As the year goes on and the weather gets colder, people grab a comfy sweater, and comforting foods.
And, drinks! White Russians are one of those drinks that will warm you up on the coldest of days.
If you enjoy it as a cocktail, why not try it as a truffle!
This recipe has that Fall feeling of warmth and comfort.
And, you'll miss out on any unfortunate after-effects, of course. That's a plus!
There are two traditional cocktails which appeared in America around 1949, the Black Russian, and the White Russian - which has the addition of cream or milk.
What's funny, is that neither drink is of Russian origin, but both are named "Russian" since vodka is the primary ingredient!
White Russian Chocolate Truffles
Chop finely 1 pound of the chocolate. Melt in a double boiler to 120°F. Measure the cream into a 3-quart saucepan and bring just to the boil. Remove from the heat and cool to 120°F. Add the chocolate to the cooled cream and stir until the mixture is smooth. Stir the liqueur into the chocolate, mixing well. Scrape onto a baking sheet and refrigerate until firm. Finely grate the remaining 3/4 pound of the chocolate. (This is easiest to do using the grater blade of a food processor.) Remove the filling from refrigeration and form into small rough balls. Place on a baking sheet lined with wax paper. Roll the truffles in the grated chocolate, pressing gently to adhere. Refrigerate overnight. Remove from refrigeration 15 minutes before serving. Note: truffles may not hold well at room temperature. |
Enjoy! 🙂
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Photo: "2 white russians please" by Marc Fonteijn is licensed under CC BY-SA 2.0 / cropped from original
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