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The William Truffles

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  • Servings: about 20 truffles

Ingredients

  • 1/2 cup heavy cream
  • 12 ounces white chocolate
  • 2 teaspoons vanilla
  • 1 1/2 cups finely chopped toasted pecans
  • 12 ounces bittersweet chocolate
  • 1 tablespoon unsalted butter
  • 4 1/2 cups crisp rice cereal

Directions

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.