White Chocolate-Covered
Fresh Cream Truffles

These are my favorite truffles, as they don't require dipping. They are perfect to use at parties as part of your table decorations.  I decorate these with mini-flags purchased on toothpicks from Sweet Celebrations Inc for Fourth of July. The chocolates absorb strong odors, so make them on a day when you are not cooking anything else or have not just made 4 loaves of garlic bread and frozen them in the same freezer where you are cooling the chocolates. Yes, I did this once and had to remake all the chocolates just before a party.


    6 ounces Valrhona Caraque (semisweet) chocolate
    ¾ cup whipping cream
    ¼ cup unsalted butter, at room temperature
    2 tablespoons butter, at room temperature
    ½ teaspoon vanilla extract

Chocolate Coating

    2 pounds Nestlé® White Cocoa Butter Coating
    ½ teaspoon Crisco
® solid vegetable shortening
    Large candy cups
    Party sugar
    Theme toothpicks or other decorations

1.  Use a chef's knife to shave shards of chocolate off bar. Keep          
     fingers clear of knife blade. The pieces need to be small so they
     can melt quickly. Place chocolate in a metal bowl.

2.  Heat cream just until it comes to a boil. Pour over chocolate.  
     Stir until the chocolate melts, then cool to 90

3.  In a deep bowl, cream butter, using a wooden spoon. Stir in
     tablespoons of cooled chocolate, beating well after each
     addition. Mixture should be fluffy. If butter starts to melt
     you are adding the chocolate too soon. Stir in vanilla.

4.  Place candy cups on baking sheets. Fit a piping bag with a        
     size 807 decorating tip. Pipe a round the size of a quarter
     into cups; start piping second level, then lift. Place in the
     freezer to chill while chocolate melts.

5.  Place white chocolate in a 6-quart crockery cooker, heat on     
     low with shortening. Turn cooker off when chocolate has melted.
     The temperature will be under 120°.

6.  Here comes the easy part. Simply spoon chocolate over truffle
     filling. Sprinkle with party sugar and then cool in the freezer and serve
     immediately or keep frozen in airtight containers. Bring to room
     temperature before serving.

     Makes 40 truffles