The holidays might be the time for gift-giving, family, and friends, but that’s not the only thing this time of year is known for. We all know that October through December is also the time for a constant flow of sweets, chocolates, and candy. It may not be the healthiest time of year, but we’d be lying if we said it wasn’t amazing.
That being said, it’s safe to assume you probably have your go-to treats for each part of this season of gluttony: ghost meringues for Halloween, your grandmother’s pumpkin pie for Thanksgiving, and now your classic cookie spread for the holiday season!
While there’s nothing wrong with having your staples, we challenge you to think a little outside the box this holiday. Ditch the peppermint bark platter and go for something just as delicious and much more impressive: white chocolate truffles.
Not only does the One Pot Chef show us how to make these treats (in, you guessed it, only one pot) but he also demonstrates a classy way to display your delicious dessert. Your guests will be sad to ruin your beautiful display…but they’ll get over it once they take a bite.
What do you think of these amazing white chocolate truffles? Share your thoughts in the comments section below.
White Chocolate Truffles
- 1/2 lb. crushed cookies
- 1/4 cup coconut (or cornflakes)
- 1/3 cup cocoa powder
- 1 can sweeten condensed milk
- 1 tsp. vanilla extract
- Chocolate melts
- Crush the cookies of your choice in a food processor.
- In your mixing bowl, start by combining your crushed cookies, your coconut (or crushed cornflakes if you’re allergic to coconut), and your cocoa powder.
- Make a little well in the center of your dry ingredients and add your condensed milk. Add your vanilla extract and then mix everything together until it’s moist. Pop this mixture in the fridge until it’s chilled.
- Use a spoon to scoop out small bits of the mixture and use your hands to roll this into balls. Lay them out on a baking sheet covered with non-stick parchment paper. This should make 30-40 truffles, then put these back in the fridge to chill while you melt your chocolate.
- Melt your chocolate in 20 second increments in the microwave. Between each burst, take out the bowl and mix the chocolate before putting it back in for 20 more seconds. Once melted, let the chocolate cool before dipping.
- Using two forks, pick up your truffles and dip them in your melted chocolate. Let them hang over the bowl for a minute so excess chocolate can drip off before putting them back on your baking sheet.
- Put the finished truffles back into the fridge so the chocolate can chill.
- To display your truffles in a fancy way, staple a piece of cardboard together into a cone. Cover the cone in a piece of tin foil. Dip the bottom of your truffles in your leftover chocolate and use this to stick the truffles onto the bottom of the cone. After you make one row, continue upward until your cone is full.