White Chocolate-Thyme Truffles

recipe
Use these intriguing candies as place card holders on your holiday table.

Make ahead

Yield:

2 1/2 dozen

Recipe from

Oxmoor House

Ingredients

6 tablespoons whipping cream
3 (4-ounce) packages white chocolate baking bars, finely chopped (we tested with Ghirardelli)
2 tablespoons unsalted butter
4 teaspoons grapefruit rind
1 (1-pound) package vanilla bark coating
1 1/2 tablespoons fresh thyme leaves (do not chop)

Preparation

Bring whipping cream to a simmer in a small heavy saucepan over medium heat. Remove from heat; add white chocolate, butter, and grapefruit rind, stirring until smooth. Pour white chocolate mixture into a small metal bowl; cover and chill 2 to 3 hours or until firm.

Shape white chocolate mixture into 1 1/4" balls (about 1 tablespoon); cover and chill truffles 8 hours or until firm.

Melt vanilla bark according to package directions. Cool. Dip truffles in coating; place on wax paper. Sprinkle with thyme leaves while coating is wet. Let stand until firm. Store truffles in refrigerator.

Truffle Tips:

* Use good quality white chocolate for truffle making. You'll taste the difference.

* Citrus and fresh herbs are a nice flavor pairing. To get fine grapefruit rind, use a Microplane grater.

* Fresh thyme leaves look festive sprinkled onto these candies. To remove leaves easily, just strip them from the woody stem (no chopping needed).

* Use a cookie scoop to shape truffle balls evenly.

Christmas with Southern Living 2004,

Oxmoor House

May 2004
My Notes

Only you will be able to view, print, and edit this note.

Add Note