White Chocolate Easter Truffles
Search results for White Chocolate Easter Truffles
Ingredients
What you need
250g PHILADELPHIA Block Cream Cheese, softened
½ cup ground toasted hazelnuts
1/3 cup dried cranberries, finely chopped
60g CADBURY Baking White Chocolate, coarsely grated
2 teaspoons orange flavoured liqueur
225g CADBURY Baking White Chocolate Melts, for coating
160g CADBURY Baking White Chocolate, extra, coarsely grated, for rolling
250g PHILADELPHIA Block Cream Cheese, softened
½ cup ground toasted hazelnuts
1/3 cup dried cranberries, finely chopped
60g CADBURY Baking White Chocolate, coarsely grated
2 teaspoons orange flavoured liqueur
225g CADBURY Baking White Chocolate Melts, for coating
160g CADBURY Baking White Chocolate, extra, coarsely grated, for rolling
White Chocolate Easter Truffles
Search results for White Chocolate Easter TrufflesIngredients
What you need
250g PHILADELPHIA Block Cream Cheese, softened
½ cup ground toasted hazelnuts
1/3 cup dried cranberries, finely chopped
60g CADBURY Baking White Chocolate, coarsely grated
2 teaspoons orange flavoured liqueur
225g CADBURY Baking White Chocolate Melts, for coating
160g CADBURY Baking White Chocolate, extra, coarsely grated, for rolling
250g PHILADELPHIA Block Cream Cheese, softened
½ cup ground toasted hazelnuts
1/3 cup dried cranberries, finely chopped
60g CADBURY Baking White Chocolate, coarsely grated
2 teaspoons orange flavoured liqueur
225g CADBURY Baking White Chocolate Melts, for coating
160g CADBURY Baking White Chocolate, extra, coarsely grated, for rolling
These White Chocolate Truffles are perfect for your Easter table that can easily be altered to suit children by leaving out the orange liqueur.
Method
1. COMBINE the PHILLY, nuts, cranberries, chocolate and liqueur in a bowl and mix well. Roll teaspoonsful into balls, place on a paper lined tray and refrigerate until firm.
2. MELT 2/3 of the white melts in a bowl over simmering water. Remove from the heat, add the remaining chocolate and stir until smooth. Cool slightly.
3. SKEWER a truffle, dip in melted chocolate and then allow excess to drop off then roll in extra grated chocolate. Place on a paper lined tray and refrigerate until firm. Store in an airtight container, refrigerated, until required.
2. MELT 2/3 of the white melts in a bowl over simmering water. Remove from the heat, add the remaining chocolate and stir until smooth. Cool slightly.
3. SKEWER a truffle, dip in melted chocolate and then allow excess to drop off then roll in extra grated chocolate. Place on a paper lined tray and refrigerate until firm. Store in an airtight container, refrigerated, until required.
