Yield: 1 servings
|250 millilitres||Whipping cream|
|350 grams||White chocolate; chopped|
|3 tablespoons||Golden icing sugar|
|450 grams||White chocolate; finely chopped, for|
|\N \N||; coating|
Peel a couple of strips of zest from each fruit. Put the cream into a saucepan and bring up to boiling point. Take off the heat and add the zest.
Cover and leave to infuse for 30 minutes. Strain the cream into a bowl.
Melt the white chocolate in a bowl over a pan of just simmering water, remove the bowl from the heat and leave to cool down. Stir very gently to make smooth.
Take the zest from the fruit and pour the cream into the chocolate, mix together. Pour the truffle mixture into another bowl, cover with clingfilm and leave to cool. Refrigerate for 6 hours, until thick and cold. Use an electric whisk to beat the truffle mixture for 1 minute until thick and the mixture holds soft peaks.
Be careful not to overbeat. Line a baking sheet with waxed paper. Fill a piping bag with the mixture and pipe little mounds onto the sheet.
Alternatively, sprinkle a little icing sugar onto your hands and mould little pieces of the mixture into balls, refrigerate until hard.
Line another baking sheet with wax paper. Melt the white chocolate for coating (in the same way as before). Use a dipping fork to dip each truffle into the chocolate, shaking the excess off. Place the dipped truffles onto the other baking sheet. Refrigerate for 15 minutes, to set the chocolate, any longer and the chocolate will go dull.
Store the truffles between layers of wax paper in an airtight container in the fridge for 3 weeks or in the freezer for 2 months, make sure they are airtight to prevent ice crystals.
Converted by MC_Buster.
NOTES : Makes 40
Converted by MM_Buster v2.0l.