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Horchata Truffles

Horchata Truffles

Idea gallery #1734
Ingredients and Supplies
  • one pound white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 2 teaspoons corn syrup
  • 1 tablespoon butter, softened
  • 2 teaspoons Horchata concentrated flavor
  • gold luster dust
  • lemon oil or grain alcohol
  • paint brush
  • chocolate transfer sheet
  • white candy coating or white chocolate
Place the finely chopped chocolate in a mixing bowl. Place the butter on top of the chocolate and set the bowl aside. In a heavy 2 qt. saucepan, bring cream and corn syrup to boil. Pour the hot cream and corn syrup over the chopped chocolate and butter. Blend with a whisk until a smooth consistency is reached. Spread the mixture into a 9" x 9" pan lined with parchment paper, keeping the top as smooth as possible. Chill for several hours in the refrigerator. Remove from pan and cut into squares using a bench cutter, pizza cutter or a cut shapes using a cookie cutter.
For ornaments: Dip into melted candy coating or melted and tempered chocolate. The squares may be kept in the refrigerator for ease of dipping

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