The William Truffles
By Deen Brothers
- Servings: about 20 truffles
- 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
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.