Caramelized white chocolate truffles……………for a cloudy, lazy weekend morning :-)
Ingredient : 100 grams of white chocolate (with 30% coco butter) ; 3 to 4 tbsp of heavy cream ; 200 grams of temper dark chocolate
First need to caramelize white chocolate, chop the white chocolate spread on the rimmed baking sheet and heat in the preheat the oven at 120°C for about 5 minutes.
Remove from the oven and spread it with a clean, dry spatula and heat / bake further for 15 – 20 min. stirring every five min intervals will help to smooth out and caramelize. Continue to heat / bake until the white chocolate is deep-golden brown.
Once it’s become lumpy, scrape it into a bowl and smooth it out with a food processor and add heavy cream to make it smooth paste and keep aside. (Note: if the white chocolate doesn’t have 30% coco butter, it won’t caramelize)
In chocolate mold spread the tempered chocolate and keep it in the fridge to set. Once it sets well on the mold, remove from fridge and fill it with caramelized white chocolate and transfer to fridge to set. Finally, cover the filling with tempered chocolate and once again to the fridge to set.
