The William Truffles

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After meeting William at his chocolate shop, we invented a white chocolate and pecan truffle in his honor that is crusty on the outside but soft on the inside. This one's for you, William!

Ingredients:

WHITE CHOCOLATE–PECAN FILLING:
1⁄2 cup heavy cream
12 ounces white chocolate
2 teaspoons vanilla
1 1⁄2 cups finely chopped toasted pecans

CHOCOLATE COATING:
12 ounces bittersweet chocolate, chopped
1 tablespoon unsalted butter
4 1⁄2 cups crisp rice cereal

Instructions:

In a saucepan, bring cream to a boil. Place the white chocolate in a large bowl and pour hot cream over the chocolate. Let stand for 1 minute, then gently whisk until smooth. Add vanilla and mix just until combined. Fold in chopped pecans. Refrigerate until cool and firm.

Remove the white chocolate mixture from the refrigerator. Using a teaspoon measure or melon baller, form mixture into ball-shape truffles. Place truffles on a baking sheet. Refrigerate about 30 minutes or until firm.

Remove the truffles from the refrigerator. In a double boiler or a microwave set on low power, melt the bittersweet chocolate and butter, stirring frequently. Let chocolate cool at room temperature for 2 minutes.

Place cereal in a shallow dish. Dip the truffles, one at a time, in the chocolate coating until completely covered, then roll the truffles in cereal. Let set at room temperature for at least 2 hours or chill for 15 minutes before serving.

Servings: about 20 truffles
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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