When I’m given the opportunity to express my creativity, there’s no stopping me. So, I couldn’t only bake white chocolate chip Halloween cookies for the upcoming Halloween party this weekend. I also made white chocolate truffles, decorated to suit the event.
Let me show you what I did…
These truffles are super simple. Only three ingredients – cream, white chocolate, and lemon.
Heat the cream in a saucepan, then add your white chocolate and stir until it’s melted completely. Pull the saucepan off the heat and add the zest of one whole lemon (make sure you only grate the yellow part of the skin, the white part of the skin taste foul and will ruin your truffles).
Pour your mixture into a small pan lined with parchment paper and refridgerate for 1-2 hours. Once chilled, scoop heaping teaspoons of the batter into your palm and carefully roll into small balls and place on a tray with parchment paper. Freeze for 1-2 hours.
The next couple of steps are the tricky part, that’s when you coat the frozen truffles in white chocolate before letting them chill again. These steps need to be done fairly quickly to avoid the truffles melting, which is why I didn’t bother snapping photos of the process. Lucky for you, I’ve explained the steps in detail in the recipe below.
Once coated with white chocolate and chilled again to solidify, melt dark chocolate to dot eyes and paint spiders on the truffles.
Scary little truffles.
Yields: about 18 generous truffles
Time: 1 hour (+ 4 hours for refrigerating/freezing)
- 500 grams / 18 oz White Chocolate, chopped
- 1dl / 0.4 cups heavy cream
- 1 lemon, zest of
- 50 grams / 1.7 oz dark chocolate
- Optional: sprinkles, shredded coconut, grated white chocolate (for decorating)
Here’s what you do:
- Heat the cream in a saucepan on medium heat. Grate the zest of the lemon.
- Once your cream is warm, add 300 grams (10.5 oz) of your chopped white chocolate and stir until completely melted.
- Pull your saucepan off the heat and add the lemon zest and stir until combined.
- Line a small baking pan with parchment paper and pour your truffle mix into it. Refrigerate for 1-2 hours until firm.
- Line a tray with parchment paper. Scoop heaping teaspoons of truffle into your palm and carefully roll into even balls and place on the tray. Freeze for 1-2 hours.
- Melt the remaining 200 grams (7 oz) of white chocolate. Once melted, get your truffles out of the freezer.
- Using two forks, drop the truffles in the melted chocolate and roll around until coated, place back on tray. If using sprinkles or other toppings, sprinkle them over each truffle as soon as you’ve coated them in chocolate, so that the toppings stick.
- Once all your truffles are coated, place tray back in freezer for 15-30 minutes.
- Melt your dark chocolate. Dip a pin or toothpick into the dark chocolate and dot eyes on your coated truffles to create ghosts. Get creative, draw spiders or cobwebs using the dark chocolate.
This color (dubbed “Nicole alert!”) always reminds me of summers in the US, I had a period during the summer there when I alternated this one and a bright popping red color. I always stock up on new colors of OPI while I’m in the US because the price is significantly lower there. As lovingly as I always speak of OPI, you’d think they’d have sponsored me by now. I’m still waiting for that email…
I’ve topped this tangy shade with a stroke of matte magic again, my new obsession.
Ah, the endless dilemma of what color to choose. I think I’ll go with orange today. Clearly, OPI is my favorite brand.
What is you favorite nailpolish brand and color?
The dough really rose, almost pouring out of the bowl!
I finally got to use my Santa Claus muffin forms!
Oh so pretty! I love how the sugar adds to the holiday feeling of these, kind of looks like a sprinkle of snow!
I told you earlier I was baking Lussebullar, or Saffransbullar. They turned out great! Instead of plain ones, these are a little bit special and filled with a sweet almond paste and orange.
I was literally running in a frenzy trying to finish these before I had to run out the door. I drew the last pan out of the oven with my jacket and shoes on, and then ran out the door. I was invited over to the hospital where I usually volunteer bake for Christmas cookies gifts. I got a really nice winter tulip and a gift certificate for the cinema from the boss of the floor where I bake! I missed baking at the hospital last weekend (because I was at my boss’ place all day) so I brought along some of these saffron buns for the patients to have on Christmas eve. We’ll see if I have time to go in and bake some time shortly after Christmas.
As if I don’t have enough nailpolish already, I keep finding more colors I want. It’s such a fun and (often) inexpensive beauty product. My favorite brand is OPI but I also like Essie. I’ve never tried any polish from Chanel or Dior but I know they have some pretty colors.
I’d really like to try nr. 307 Orange Fizz by Chanel. And I just came across Elephantastic pink by OPI (how cute!) I’ll have to have my mom get that for me when she’s in the US. The thing is, I have so many polishes in pink shades that I really shouldn’t get anymore red/pink/orange colors, but I can’t help myself! I’m craving some blue, turqoise and purple colors now too though.
Left to right, top to bottom: Chanel Orange Fizz, OPI Elephantastic Pink, Essie Lapis of Luxury, Essie Mint Candy Apple, Dior Sweet Orange, Essie Lilacism
So many choices…
The polish on my nails right now is chipping… time to re-paint them. But what color should I choose?