in France

White truffles

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Ingredients for 25 servings:

  • 180 g white chocolate
  • 75 g butter
  • 3 tbsp cream
  • 1 pinch of salt
  • 2 tbsp Cointreau

Instructions

Working time approx. 45 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 45 minutes

Melt the chocolate with the butter, cream, and salt in a double boiler, being careful not to overheat the chocolate. Then let it cool. Add the Cointreau. Once the mixture has cooled slightly but is still smooth (this will take one to two hours), pipe dots of the mixture into paper chocolate cases using a piping bag. Refrigerate to allow the chocolate to harden.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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