Recipes Roasted White Chocolate & Coffee Truffles 1 Review Belinda Leong made many kinds of ganache (a rich, smooth chocolate-and-cream mixture) during her time at the venerable Pierre Hermé pâtisserie in Paris. Here, she slow-roasts white chocolate, which adds an enticing caramel flavor to the supercreamy ganache filling in her truffles. Recipe from Food & Wine America's Greatest New Cooks By Belinda Leong Belinda Leong Belinda Leong is a James Beard Award-winning pastry chef. She co-founded and co-owns the critically acclaimed b. Patisserie in San Francisco. Belinda's work has been featured in Bon Appétit, Food & Wine, Washington Post, The Tasting Table, Huffington Post, Serious Eats, Thrillist, and AFAR, among others. Food & Wine's Editorial Guidelines Updated on July 25, 2022 Print Rate It Share Share Tweet Pin Email Belinda Leong made many kinds of ganache (a rich, smooth chocolate-and-cream mixture) during her time at the venerable Pierre Hermé pâtisserie in Paris. Here, she slow-roasts white chocolate, which adds an enticing caramel flavor to the super-creamy ganache filling in her truffles. Photo: © Christina Holmes Total Time: 4 hrs Yield: 24 truffles Ingredients 9 ounces Valrhona Ivoire white baking chocolate (chopped) ½ cup heavy cream 1 tablespoon freshly ground coffee Salt Unsweetened cocoa powder (for dusting) 7 ounces bittersweet chocolate (chopped) Directions Preheat the oven to 225°. In a medium stainless steel bowl, roast the chopped white chocolate for 3 hours, stirring every 15 minutes, until golden. In a medium saucepan, bring the cream to a simmer over moderate heat. Remove from the heat, add the ground coffee and a pinch of salt and let steep for 2 minutes. Strain the cream through a fine sieve into the bowl with the roasted white chocolate and whisk until blended. Scrape the ganache into a shallow baking dish and press a piece of plastic wrap directly onto the surface. Refrigerate until firm, at least 3 hours. Line a large rimmed baking sheet with parchment paper. Using a 1-inch ice cream scoop, drop heaping teaspoons of the ganache onto the prepared baking sheet. Moisten your hands with ice water and roll the ganache into balls. Refrigerate until very firm, about 1 hour. Spoon the cocoa powder into a small bowl. In a medium bowl set over a saucepan of simmering water, melt the bittersweet chocolate over moderately low heat, about 3 to 5 minutes. Remove from the heat and stir the chocolate slowly until glossy and just starting to thicken, about 5 minutes. Using a fork, dip each truffle in the melted chocolate, coat it in the cocoa powder, then return it to the baking sheet. Refrigerate the truffles to set the shells, about 15 minutes, before serving. Make Ahead The coated truffles can be refrigerated for up to 3 days. Rate it Print