The white-chocolate-based ganache was so creamy and soft that the truffle centers barely held their shape before they were dipped. (Click on photo to see larger image.)
Unable to find a trustworthy cappuccino truffle recipe with a white-chocolate-based ganache (I was trying to please both a coffee lover and a chocolate hater), I decided to adapt truffle goddess Carole Bloom’s cappuccino truffles recipe, which in its original form has a dark-chocolate ganache base.
The chocolate raspberry ganache was actually creamier than it looks here—this photo was taken shortly after the truffles were rescued from the fridge, so the ganache didn’t have a chance to soften much. (Click on photo to see larger image.)
One of the confection cookbooks I’ve had great success with so far is Carole Bloom’s Truffles, Candies, & Confections, especially when it comes to truffles. I’ve tried her milk chocolate truffles, mocha truffles, and chocolate raspberry truffles — all of which yielded truffles of perfect flavor and texture — and adapted her cappuccino truffles for a white-chocolate ganache. Kudos to her for her carefully written, thorough instructions as well.
When I made Bloom’s already-fabulous chocolate-raspberry truffle recipe for the second time, I upped the amount of raspberries slightly, both for convenience — 12-ounce packages of frozen raspberries were easy to find in my area — and for a little extra raspberry zip. I also changed the procedure slightly, adding the step of an initial hand dipping with untempered chocolate. And I upped the amount of chocolate required for dipping and used a colored-white-chocolate drizzle for garnish instead of her originally prescribed cocoa powder.
White chocolate brownies with white and dark chocolate chunks. The dark chocolate chunks in these bars are actually Guittard's L’Etoile du Nord 64 percent semisweet chocolate wafers.
(Click on photo for larger image.)
I was seeking a relatively easy cookie or bar recipe that called for a lot of white chocolate, milk chocolate, or both. I came across this fabulous recipe in Janice Wald Henderson’s appropriately named cookbook White Chocolate. The recipe calls for 1 pound of white chocolate and 8 ounces of dark chocolate. Since I had over 5 pounds of white chocolate to use up, I baked up two batches — one batch with walnuts, one without.
Source or inspiration for recipe:
Most of the toppings on this pretzel-peanut bark are loose and will soon fall off! (Click on photo for larger image.)
Two large (approx. 11×17″) slabs of bark (This is actually a double recipe that is easily halved.)
- 2 lbs. milk chocolate couverture, tempered
- 4 cups thin salted pretzels, broken into medium-sized pieces (about 1 inch each)
- 2 cups unsalted dry roasted peanuts