Serious Eats: Recipes

Cook the Book: White Chocolate Truffles

White chocolate gets a bad rap. There's that whole "white chocolate isn't even chocolate" school of thought, which ensures that it doesn't even get a fraction of the respect that milk and dark varieties warrant. When was the last time you saw a single origin, organic bar of white chocolate? Sometimes I feel like I'm the only person in the world who really enjoys sweet creamy white chocolate.

It took Karen DeMasco, author of The Craft of Baking, a while to warm up to white chocolate. She had found it too cloyingly sweet and avoided it all together. Once DeMasco realized that the sweetness could be balanced with some sort of aromatic counterpoint, such as spiced rum or lemon zest, white chocolate became a flavor that she felt comfortable using in her desserts.

As someone who needs no convincing about the glories of white chocolate, I was eager to try Demasco's White Chocolate Truffles with lemon zest and pistachios. Melting the chocolate and the lemon zest together releases the fragrant oils into the creamy chocolate, cutting the sweetness with a hint of acid. I left my pistachios ground a little less than fine for the truffle coating, lending a nutty crunch and a beautifully craggy exterior. Even if you prefer dark or milk to white chocolate, I suggest you give these little guys a try, the lemon really takes these truffles to the next level.

Win 'The Craft of Baking'

As always with our Cook the Book feature, we have five (5) copies of The Craft of Baking to give away this week.

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