I love white chocolate. Like seriously, seriously, seriously love white chocolate. And I know there are plenty of white chocolate haters out there.
"It's not chocolate!" they'll shout! "It doesn't have cocoa solids!"
Is the word chocolate in its title?
Then it's chocolate.
These truffles are tiny little no-bake bites of heaven. Smooth, incredible Callebut chocolate is melted down with heavy cream, and swirled with Bailey's Irish Cream, the best liquor in the world. No, really, it is. Have you ever poured it on ice cream? Do yourself a huge favor and grab a big bowl of ice cream, some Bailey's and go nuts. And if you're reading it and it is breakfast time, it's totally socially acceptable to do this. I promise.
I dipped the smooth, creamy center in tempered white chocolate to create a lovely shell that just "pops" when you bite thorugh it and then dusted them with a little bit of disco dust to give them a nice gold shimmer.
Can we just stop for a minute? Who came up with that name? When I think of disco dust, I think of Studio 54, with people doing the hustle in big glittery purple sunglasses that are three times the size of their heads, hot pink feather boas, too tight shimmery pants, and towering white platform shoes. I don't think of glittery powder to dust onto confections.
Regardless, these truffles are an elegant addition to any dessert table on Christmas. With or without the feather boa.
Bailey's Irish Cream White Chocolate Truffles
8 ounces high quality white chocolate (I used Callebut), chopped fine
3/4 cup heavy whipping cream
2 tablespoons unsalted butter
1/4 cup Bailey's Irish Cream (any flavor is fine)
8 ounces high quality white chocolate, finely chopped (about 1 1/3 cup)
2 ounces extra chocolate, in 1 or 2 chunks
For Truffles: Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a small saucepan over medium heat. Bring to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.
Transfer the mixture to a medium bowl and cover with plastic wrap. Refrigerate until cool and texture resembles firm cream cheese, 1 to 1 1/2 hours. (If mixture has chilled for longer and is very stiff, let stand at room temperature for 1 hour.)
With an electric mixer, beat the mixture at high speed until fluffy, mousse-like, and the mixture forms medium stiff peaks, 1 to 1 1/2 minutes.
Spread the mixture into a shallow pan and freeze until firm enough to scoop, at least 3 hours.
Have ready a bowl of hot water, a melon baller, a sheet pan lined with wax paper, and the firm filling. Dip the melon baller into the water and wipe dry. Scoop out a scant 1-inch ball of the filling. Set on the prepared sheet and repeat with the remaining truffle base. If you don’t have a melon-baller, use a sharp knife to cut the base into little squares. Roll each piece between your fingers.
Freeze the filling again until firm, about 1 hour.
If you prefer to have the shell on the truffles, follow these instructions on David Lebovitz's page to temper the chocolate.
Line another sheet pan with wax paper.
Using a fork to cradle the filling, dip the filling in the bowl of melted chocolate and coat with chocolate. The the excess drip off, then place on wax paper. Repeat with remaining truffles. Store for up to 1 week in an air-tight container.