Tag Archive | truffles

Halloween Recipe: White Chocolate Truffle Ghosts

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.

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Let me show you what I did…

1_ingredients

These truffles are super simple. Only three ingredients – cream, white chocolate, and lemon.

2_lemonzest

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).

3_balls

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.

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Once coated with white chocolate and chilled again to solidify, melt dark chocolate to dot eyes and paint spiders on the truffles.

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Scary little truffles.

Recipe
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:

  1. Heat the cream in a saucepan on medium  heat. Grate the zest of the lemon.
  2. Once your cream is warm, add 300 grams (10.5 oz) of your chopped white chocolate and stir until completely melted.
  3. Pull your saucepan off the heat and add the lemon zest and stir until combined.
  4. Line a small baking pan with parchment paper and pour your truffle mix into it. Refrigerate for 1-2 hours until firm.
  5. 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.
  6. Melt the remaining 200 grams (7 oz) of white chocolate. Once melted, get your truffles out of the freezer.
  7. 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.
  8. Once all your truffles are coated, place tray back in freezer for 15-30 minutes.
  9. 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.

Enjoy!

Photos from Christmas

Here’s a couple of photos I snapped at Christmas, I thought I’d share them so I can look back next year and remember what the previous year was like. That’s sort of what this blog is for anyway.

Christmas

Getting the table ready for dinner.

Christmas

Presents under the tree

Christmas

Cheese, crackers and glögg (hot spiced wine) before dinner, while opening our stockings.

Christmas

Part of the dessert table, saffron fudge and gingerbread toffees

Christmas

Gingerbread toffee lollipops

Christmas

Chocolate truffles with a hint of Cointreau, rolled in cocoa and almonds.

Christmas presents

My Christmas gifts, I got so many nice gifts (and lots of owls)

Christmas nails

Christmas nails (didn’t manage to get a good picture of them)

’twas a happy Christmas eve

image

The dessert table, Christmas eve 2011

The 25th of December is always a bit of a low key, and kind of sad day. Christmas is traditionally celebrated on the evening of the 24th in Sweden, that’s when we have a nice Christmas dinner and exchange gifts. So, by the 25th it’s all “over”. This year I think it’s an extra sad 25th of December because it’s not only the day after Christmas, it’s also a Sunday (and Sundays are always a little rough) and we’ve got really gray and gloomy weather, and no snow.

That said, yesterday was a really nice day. During the day my sister and I went for a long walk and in the evening my brother and his girlfriend came over. We had a lovely dinner, exchanged gifts and then tucked into the sweets I’d made. My brother brought some lussebullar that he and his girlfriend had baked, and I was impressed! I don’t think I’ve ever seen my brother bake. I had made chocolate truffles, saffron fudge, saffron buns and gingerbread toffee.

After we’d finished eating we watched The Hangover II together. It was the third time I’d seen it but it’s so funny I could see it again. All in all, it was a lovely Christmas.

How are you celebrating Christmas?

The Bake show! Today: Xmas Candies


Pretty jars filled with homemade candies


White chocolate peppermint bark


Dark chocolate truffles with gingerbread cookie spice

Ah yes, I have been at it again! Todays baking included dark chocolate truffles infused with gingerbread cookie spice and white chocolate peppermint bark. I’ve got more Christmas candy on my “To bake”-list which I will be working on in the next couple of days (provided I can find the time!)

You know, it would be fun to have my own baking show, imagine being someone like Leila Lindholm. She always makes such cute bake goods and gets to work on such a cosy set!