- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 415 kcal
Quick summary
“White chocolate molded truffles prepared in a double boiler with heavy cream and vanilla essence. A practical dessert with a creamy ganache texture and smooth finish, which can be decorated with sprinkles on the surface.”
What you need to know
- Gentle melting in a bain-marie prevents the cocoa butter and milk sugars from burning.
- The homogeneous emulsion with the heavy cream ensures a soft truffle consistency without forming rigid blocks.
- The 1-hour cooling in the refrigerator crystallizes the ganache allowing for clean unmolding.
Ingredients
Main
- 200g chopped white chocolate
- 1/2 can of heavy cream
- 1 cup of colorful sprinkles (optional)
- Vanilla essence to taste
- Candy molds
Instructions
Principal
- In a pot, place water and bring to a boil. Position a glass bowl over the pot, creating a double boiler.
- Add the chopped white chocolate to the bowl and stir until completely melted.
- When the chocolate is well melted, remove from heat and add the heavy cream, mixing well.
- Add a few drops of vanilla essence to give a special touch to the flavor.
- Pour the mixture into the bonbon molds, filling to the brim.
- If desired, add colored sprinkles on top of the mixture before it solidifies.
- Take to the refrigerator for about 1 hour or until the chocolate is firm.
- Unmold the chocolates carefully and store in a closed container.
Chef's tips
- Never let the glass bowl touch the boiling water directly during the bain-marie.
- Mix the heavy cream at room temperature so as not to cause thermal shock to the chocolate.
- Place the sprinkles immediately after filling the molds so they stick to the still-warm dough.
Variations
- Mix a teaspoon of passion fruit juice into the ganache to cut the sweetness with a citrus touch.
- Add two tablespoons of fine shredded coconut to the mixture before placing in the molds.
- Add a teaspoon of pistachio paste to color and flavor the bonbon.
Substitutions
- Canned heavy cream can be swapped for whipped heavy cream or boxed heavy cream.
- Vanilla essence can be replaced by Tahitian or Sicilian lemon zest.
- The sprinkles can be replaced by chopped nuts or dark chocolate shavings.
How to store
Store the bonbons in the refrigerator in an airtight container for up to 7 days. Because they have a soft ganache base, they melt easily if kept out of refrigeration on hot days.
Can it be frozen?
Can be frozen in a sealed container protected with parchment paper for up to 2 months. Thaw gradually in the refrigerator for 3 hours before consuming to maintain the soft texture.
What to serve with
Serve with unsweetened espresso, iced green tea, or fresh red fruits like strawberries and blueberries, whose acidity neutralizes the sweet density of the white chocolate.
Frequently asked questions
Why did the white chocolate clump in the double boiler?
White chocolate burns at very low temperatures (around 45°C); steam or excessive heat from boiling water dries out the dough.
How to prevent the candy from sticking to your fingers when serving?
Keep in the refrigerator until the moment of consumption and serve in individual paper cups to facilitate handling.
Do I need to remove the whey from the canned heavy cream?
It is recommended to remove most of the whey so that the mixture has a firmer and more consistent texture after refrigerating.
Can I use common plastic ice cube trays?
You can, however, silicone or flexible acetate molds make it much easier to remove the chocolates without breaking the shape.
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