I’ve been wanting to post some chocolate truffle recipes for quite a while now. It’s coming up to Chrimbletide and they make brilliant gifts that don’t cost a lot but look pretty spectacular when they are wrapped in cellophane & a ribbon. I am always at a bit of a loss as to how to flavour my white chocolate truffles. They taste good plain but I like to add a bit of excitement if they are to be given as gifts. I didn’t want an overpowering flavour as they don’t go well with white chocolate. I wanted something subtle so I decided to try a combination of olive leaf tea which has a very delicate flavour that goes well with white chocolate. It needed something extra though to balance the flavour so I added some Licor 43. If you’re not familiar with Licor 43 it’s a Spanish liqueur made from citrus fruits and flavoured with vanilla. That made the truffles. They needed the sharpness to cut through the chocolate and olive leaf tea. They are very rich chocolates but without the citrus influence, they would have been a little bit too sickly. These chocolate truffles are really easy to make, just remember to keep them small. The idea is that they should just be a small bite, not a great big huge one!
You might get a bit messy as white chocolate doesn’t have a cocoa mass and tends to melt very easily. A good way to stop this from happening is by making sure you bring the temperature down again by putting the truffle mixture in the fridge after it has been handled. The truffles need to be in firm to hold their shape.