White chocolate and tonka bean truffles

PT30M

PT24H

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Ingredients

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White chocolate truffles

Coating

1
Before starting, place the 200g dark chocolate into the freezer. If you are using a brick of chocolate, break it into pieces small enough to be blended first
2
Place the white chocolate and butter together over a bain marie to melt
3
In another pan, combine the cream with the finely grated tonka bean over a low heat and bring to the boil, remove from the heat and pour over the melted white chocolate mixture
4
Stir continuously until melted, then add the Kahlúa. Allow to set in the fridge overnight
  • 10ml of Kahlúa
5
Using a large Parisienne scoop and working in a cool part of the kitchen, form into balls and place on a tray lined with non-stick baking paper
6
Blend the frozen dark chocolate into powder like consistency. Place on a plate and roll the scooped truffles in chocolate before serving
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