Dose any one have a good white chocolate truffle recipe?

i REALLY need it soon. im planning as using them as eddile eyes for a halloween party!!! plz helpDose any one have a good white chocolate truffle recipe?
DREAMY WHITE CHOCOLATE TRUFFLES





1/4 c. butter


8 oz. white chocolate, coarsely chopped, or 1 1/3 c. vanilla milk chips from 10 oz. pkg.


3/4 c. confectioners' sugar


1 tbsp. raspberry liqueur or 1 1/2 tsp. vanilla extract


1/2 c. sweetened flaked coconut, chopped


1/2 c. unsweetened cocoa powder





1. In small heavy saucepan over very low heat, stir butter and chocolate until melted and smooth. Remove from heat; using wooden spoon, beat mixture until thickened. Beat in confectioners' sugar and liquor. If necessary, refrigerate mixture until firm enough to shape, at least 5 minutes.


2. Spread coconut and cocoa powder in separate shallow dishes; line cookie sheet with wax paper. Shape chocolate mixture into 1 inch balls; roll half of balls in coconut and remaining half in cocoa powder to coat completely. Place truffles as they are coated on prepared cookie sheet; refrigerate at least 1 hour until firm. Store in tightly covered container in refrigerator up to 2 weeks. Makes about 2 dozen truffles.





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WHITE CHOCOLATE PECAN TRUFFLES





2 tbsp. heavy cream


3 oz. fine quality white chocolate, chopped


1 tsp. unsalted butter


2 tsp. brandy


3/4 c. pecans, chopped, lightly toasted %26amp; cooled





In small saucepan bring cream to boil. Remove from heat. Add chocolate, stirring until completely melted. Add butter, stir until smooth. Stir in brandy and 1/4 cup pecans. Transfer to bowl and chill, covered for 4 hours. Form teaspoons of mixture into balls and roll balls in remaining pecans. Chill in baking pan for 1 hour or until firm. Store covered and chilled for up to 1 week. Makes 16 truffles.





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HERSHEY'S WHITE AND DARK CHOCOLATE


TRUFFLE SQUARES





1 2/3 c. (10 oz. pkg.) Hershey's vanilla milk chips


1 tbsp. butter flavor shortening


1/3 c. whipping cream


2 tbsp. butter


1 c. Hershey's semi-sweet chocolate chips


1/2 tsp. vanilla extract





Line square pan, 8 x 8 x 2 inches with heavy duty foil. In small microproof bowl combine vanilla milk chips and shortening. Microwave at HIGH (100%) for 1 minute or just until chips are melted and smooth when stirred. Pour about half of vanilla mixture into prepared pan; set aside remaining vanilla mixture. In medium microproof bowl combine whipping cream and butter.


Microwave at HIGH for 30 seconds to 1 minutes, stirring every 30 seconds, just until mixture begins to boil. Immediately stir in chocolate chips until completely melted; continue stirring until mixture cools and thickens slightly. Stir in vanilla extract.





Pour into prepared pan, over top of vanilla mixture. Chill 10 minutes. Microwave remaining vanilla chip mixture at HIGH for 20 seconds or just until mixture is fluid; pour and spread evenly over chocolate layer. Before mixture firms up, cut through all layers, scoring to 1-inch squares. Cover; chill until firm. Cut with sharp knife following score marks. Serve chilled.





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MARSHMALLOW TRUFFLES





Lg. marshmallows


White dipping chocolate


Chocolate chips


Coconut


Sprinkles


Finely chopped walnuts





Put marshmallows in freezer for 1/2 hour. Melt chocolate. Dip marshmallows in chocolate with a fondue fork. Roll marshmallows in coconut, nuts, or sprinkles. Chill until coating is firm. Enjoy!





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TWO-TONE TRUFFLES





1 1/2 c. finely chopped pecans or walnuts


1 1/2 c. sifted confectioners' sugar


1 egg white


2 tbsp. rum


1 1/2 c. semi-sweet chocolate pieces


3/4 c. sweetened condensed milk


1 tbsp. butter





Mix well nuts, sugar, egg white and rum. Spread in buttered wax paper lined 8 inch square pan. Melt chocolate in top of double boiler. Stir in milk and butter and cook until thickened, about 5 minutes. Pour into pan over nut mixture. When firm, turn out of pan, peel paper and cut in small squares. Makes about 2 pounds.





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CHOCOLATE TRUFFLES (FOR SWEET TOOTH


LOVERS %26amp; HOSTESS GIFTS)





3/4 c. hazelnut, walnuts or pecans, ground


6 (1 oz.) squares semi-sweet chocolate


1/3 c. heavy cream


1 1/3 c. confectioners' sugar


1 egg white


2 tbsp. Grand Marnier, Rum or Cointreau


Chocolate sprinkles





Use small, heavy saucepan, combine chocolate and cream, heat over low heat just until chocolate is melted; remove from heat.


In medium bowl combine the nuts, sugar and egg white, stirring with a wooden spoon until combined. Add chocolate mix and liqueur, stirring to combine well. Turn into prepared bread loaf pan (bottom lined with wax paper) and refrigerate until firm.





Remove and shape into round balls (rounded 1/2 teaspoon each); roll in chocolate sprinkles, place on a freezing tray and chill. To store: wrap in freezer wrap and freeze. To serve: fill fluted bonbon cups with frozen chocolates and arrange in gift box. Let thaw.





Makes about 60 pieces.Dose any one have a good white chocolate truffle recipe?
I have a good white chocolate fudge recipe but, i would just experiment in little batches for normal chocolate i melt it with 2 tbspns butter 1 c chocolate take it off heat add a splash of cream or water, some cinamon, 1/4 sugar and finally some vanilla