Wednesday, 29 January 2014

White chocolate and pear liquor truffles

These are one of the many things that I made last year for my Market day that was apart of my economics course last year. My economics teacher even rating them to be the nicest truffles that he has ever tasted. They are simple to whip up and store well in the fridge- swap the pear liquor with anything else depending on what flavour you would like.

500g block of white chocolate
1 cup whipped cream
1 tablespoon pear liquor 
1/2 cup desiccated coconut

Melt the white chocolate in a non stick saucepan. 
Once fully melted lower heat to about medium, making sure that you are string consistently.
 Add in the cream one tablespoon at a time until finished, string in well after each addition. 
Take off of heat and stir in the pear liquor.
Leave in the fridge for a few hours (I usually leave it over night)
Once it has set in the fridge, take about 1 tablespoon of the mixture and shape into balls. Roll the truffles in some desiccated coconut.

Helena x

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