The Rocking Rebel doesn’t like white chocolate. He just doesn’t. He’s a little weird that way. In fact, whenever I bring home a big bar of white chocolate from the grocery store, he makes a yucky face and repeatedly asks me how I can eat “that stuff”.
But hey, he makes up for that in the cute department, so I have learned to cope with it. Besides, I make a yucky face whenever he pours himself a cup of coffee, so I guess that makes us even. But let me tell you, it’s really hard having to eat all that white chocolate all by myself…
Really, REALLY hard…
Anyway, no matter how much I enjoy those selfish little white chocolate moments, I’m all for sharing and think that food – especially delicious food – should be enjoyed together. Plus, whenever I bake or cook something the Rocking Rebel is my first taste tester. So even though I knew the Rocking Rebel generally hates white chocolate, I popped one of these beautiful white chocolate truffles in his mouth when he least expected it.
And guess what? He loved them!
That must mean they’re really good, right? If he cheats on his dark-chocolate-lover with the white stuff?
Well, yeah… They are! Otherwise they wouldn’t be on the blog! These are plain white chocolate truffles, coated with crunchy, toasted hazelnuts. Simple but delicious. A marriage made in heaven!
Can you believe that my white-chocolate-hating boyfriend even asked for another truffle? And another after that? I guess my days of eating white chocolate by myself are over…
(I’m not sure whether I should be happy or sad about that…)
Anyway, I made sure I had some too, before the Rocking Rebel ate all of them. And man, were they good! I just couldn’t stop eating these things! I mean, I wouldn’t have… if I’d made more than 12 and hadn’t tempted the Rocking Rebel to join me in my truffle-frenzy. It turns out that, when you’re suddenly not the only white-chocolate-lover in the house, these things are gone pretty fast!
At any rate, making these has given me tons of other truffle ideas! Like dark chocolate and whiskey truffles. Or white chocolate and orange blossom truffles. And what about caramelized milk chocolate truffles?
Sounds good, right?
But for now, let’s not steal the spotlight from these babies! Because they’re scrumptious and delicious and super easy.
- 200g (or 7 oz) good quality white chocolate, chopped
- 3 tbsp whipping cream
- 50g hazelnuts, blanched
- First, preheat your oven to 180°C or 350°F (standard oven setting). Proceed with the white chocolate filling. In a small saucepan, gently heat the cream over low heat until scalding. Add the chopped chocolate and stir until the chocolate has completely melted. Take the pan off the heat every now and then, to make sure the chocolate doesn't caramelize (although that would probably be delicious too).
- Pour the chocolate ganache (you just made it) onto a plate and place in the fridge to cool for about 30 minutes to 1 hour. In the meantime, toast the hazelnuts. Scatter the nuts onto a cookie sheet and toast in the oven for about 15 minutes, or until golden and fragrant. Take the sheet out of the oven and leave the nuts to cool until they're only slightly warm. Using the back of a fork, crush the warm nuts (two or three at a time) onto a chopping board or chop them with a knife. I prefer the fork method, as the nuts won't scatter everywhere and it enables me to make sure the resulting pieces are more or less of the same size.
- Once the ganache has set, divide it into 12 equal chunks. Roll the chunks in your hands into neat little balls. This goes best when you have clean hands, so give them a wash every now and then as you roll. Roll the ganache balls in the hazelnut pieces. Place the finished truffles on a plate and leave to cool in the fridge for about an hour.