Does anyone have a good recipe for white chocolate truffles?

Thinking ahead for christmas i decided to make home made truffles for my family.. my sister only likes white chocolate so i wondered if there were any good white choc recipes?! Thanks for your help! xDoes anyone have a good recipe for white chocolate truffles?
142ml pot double cream


450g white chocolate chopped


icing sugar for dusting





put cream in a small saucepan and bring just up to boiling point.remove from heat and stir in 250g of chocolate till just melted transfer to a bowl and chill for at least 1 hour dust your hands with icing sugar take 1 teaspoon of mixture and roll into a ball repeat with remaining mixture place balls onto a tray lined with greaseproof paper into freezer for at least 30 mins melt remaining chocolate over a pan of simmering water dip the truffles into melted chocolate using a fork and leave to dry on greaseproof paper.can be frozen for up to 1 monthDoes anyone have a good recipe for white chocolate truffles?
White Chocolate Truffles





Ingredients:





6-1ounce squares white chocolate


2 cups pecans


1 cup finely ground vanilla wafer crumbs


1/3 cup Grand Marnier or orange liqueur


Finely grated peel of 1 orange


Powdered sugar





Preparation:





Melt chocolate in microwave or in top of a double boiler. Grind pecans in a food processor. Stir into melted chocolate. Add 1 cup crumbs, liqueur and peel. Mix well.





Shape into 1-inch balls. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week before serving, so flavors blend.





Truffles will keep well in the refrigerator for up to 3 weeks.
Ingredients


seeds from 4 cardamom pods


175g good quality white chocolate, broken into small pieces


25g unsalted butter


200ml whipping cream


50g icing sugar





Method


1. Crush the cardamom seeds to a fine powder in a pestle and mortar.





2. Tip the powder into a large bowl with the chocolate and the butter.





3. Heat the cream in a saucepan until it is just boiling and instantly pour over the chocolate. Stir until the chocolate has completely melted and then using an electric hand whisk, whisk until the mixture has thickened enough to leave a trail when the whisk is lifted, this will take about 5 minutes.





4. Place the truffle mixture in the fridge for a couple of hours until it is firm enough to shape into balls.





5. Making sure your hands are cold, take a teaspoon of the truffle mixture and roll it into a smooth ball. Repeat with the remaining mixture.





6. Sift the icing sugar onto a plate and roll the truffles around to generously coat them. If they seem too sticky to do this, just put them in the fridge for 15 minutes to firm up, and try again.





7. Enjoy straight away or store in the fridge for up to 5 days.
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.





white chocolate truffles





Ingredient


12 ounce White chocolate, coarse chop


鈪?cup Whipping cream


2 tablespoon Orange liquer


1 teaspoon Grated orange zest


1录 cup Confectioner's sugar





. Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liquer and zest until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours., 2. Shape about 1 tablespoon of the mixture into 1 1/4 inch balls. To shape, roll mixture in your palms.,Place balls on waxed paper. 3.Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit four or candy cases. 5. Truffles can be refrigerated 2-3 days or frozen several weeks. Makes about 35 truffles





White Chocolate-Lemon Truffles





Truffle Base:


1/3 cup plus 1 Tbsp. heavy cream


Grated zest of 1 lemon (no white pith, please)


9 ounces best-quality white chocolate, very finely chopped


Few grains salt


1/4 cup (1/2 stick) unsalted butter, cut into thin slices


2 tsp. freshly-squeezed, strained lemon juice





Coating:


About 1-1/3 cups very finely chopped pecans








Make the truffle base first, as it must be well-chilled before using. In small, heavy, nonaluminum saucepan, combine heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.





Shortly before cream standing period is up, combine white chocolate, salt, and butter pats in medium heatproof bowl. When cream has stood 20 minutes, remove cover. Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.





Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl). Stir frequently just until almost melted; remove from heat and hot water. Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.)





Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold. While base chills, prepare coating.





For Coating:


Preheat oven to 350 degrees F. Place finely chopped pecans in single layer in shallow, foil-lined pan. Toast in preheated oven for 8 to 11 minutes, stirring often, until very fragrant and a light golden color. Watch carefully! Nuts can burn quickly. Cool completely before using.





To make truffles:


If desired, have ready 1 inch candy cups for finished truffles. Using a small cookie scoop or a teaspoon (not a measuring teaspoon), form balls of about 1 inch diameter from the cold truffle base. Drop into the cooled pecans (or scrape off from the one teaspoon with another). Roll in pecans until well-coated, then place in optional candy cups or storage container. Continue until all base is used.
get some truffles using a pig from the ground, melt some milk chocolate and dip the truffles in to the melted choco, wait till it sets and serve it like choclate truffles
White Truffles Copyright, 2006, Ina Garten, All Rights Reserved


See this recipe on air Saturday Dec. 29 at 12:30 PM ET/PT.





Show: Barefoot Contessa


Episode: Black and White Party























2 tablespoons heavy cream


7 ounces good white chocolate, chopped


2 tablespoons Irish cream liqueur (recommended: Baileys)


1/2 teaspoon good vanilla extract


1/2 cup chopped hazelnuts


6 ounces bittersweet or dark chocolate, chopped








Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla. Cover and chill for 1 hour or until pliable but firm enough to scoop.


Preheat the oven to 350 degrees F.





With 2 teaspoons or a 1 1/4-inch ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 15 minutes, until firm enough to roll into rough spheres.





Place the chopped hazelnuts on a sheet pan and place them in the oven for 8 minutes. Cool to room temperature.





Melt the bittersweet chocolate in a heat-proof bowl, set over a pan of simmering water.





Drizzle the melted bittersweet chocolate over 10 of the truffles. Roll the remaining truffles in the chopped nuts. Chill until ready to serve
I will give you the link, so you can see the photos...


http://www.foodnetwork.com/food/recipes/鈥?/a>


Yum....Have Fun!