Ingredients

Truffles

  • 65 grams (2.3 ounces) heavy cream (33%)
  • 38 grams (1.34 ounces) rye bread
  • 170 grams (6 ounces) white chocolate (32%)
  • 20 grams (0.7 ounces) cocoa butter
  • 40 grams (1.4 ounces) heavy cream (33%)
  • 15 grams (0.53 ounces) honey
  • 52 grams (1.8 ounces) Parmesan cheese, grated

Equipment

  • Blender

    A high-quality blender ensures your truffle mixture is silky smooth. Make sure to blend thoroughly to avoid any lumps.

  • Double Boiler or Heatproof Bowl

    Essential for melting white chocolate evenly without burning it. If you don't have a double boiler, use a heatproof bowl over a pot of simmering water.

  • Refrigerator

    You'll need plenty of space to let the truffle mixture set and stabilize. Clear out a shelf in advance!

  • Freezer

    Freezing the truffles briefly will make them easier to coat with chocolate, ensuring a perfect finish.

  • Tempering Machine

    If available, a tempering machine can make the job of coating truffles much easier and more precise. Alternatively, you can temper the chocolate manually.

Instructions

Step 1

1. Combine the warm heavy cream (65 grams) with the crumbled rye bread and let it sit for about 10 minutes. Afterward, blend the mixture until smooth. Letting the bread soak thoroughly will make blending easier and result in a smoother texture.

Step 2

2. Melt the white chocolate gently. You can use a double boiler or microwave in short bursts, stirring frequently to avoid burning.

Step 3

3. In a separate saucepan, mix the remaining heavy cream (40 grams) with the cocoa butter and heat until the cocoa butter has melted. Pour this mixture over the melted white chocolate and blend until smooth.

Step 4

4. Add the rye bread mixture, honey, and grated Parmesan cheese to the chocolate mixture. Blend again until the mixture reaches a smooth consistency. Ensure all ingredients are well-incorporated for a homogenized final product.

Step 5

5. Place the mixture in the refrigerator for 24 hours to stabilize. This resting period helps the flavors meld together and ensures the consistency for rolling truffles.

Step 6

6. After 24 hours, scoop and roll the mixture into balls approximately 16 grams (0.55 ounces) each. This recipe should yield around 22 truffles. Using a small cookie scoop can help maintain consistent sizes.

Step 7

7. Place the truffles in the freezer for a few hours to firm up. Freezing the truffles before coating makes handling easier and prevents melting.

Step 8

8. Dip the stabilized truffles into tempered white chocolate to coat. Tempering chocolate ensures a glossy finish and a nice snap when you bite into the truffle.

Step 9

9. Store the truffles in the refrigerator. They will keep for up to 6 weeks. Use an airtight container to maintain freshness and prevent them from absorbing other odors in the fridge.

Servings

When it comes to serving these delightful truffles, the possibilities are as endless as your imagination! For a classic presentation, arrange the truffles on a sleek white platter. If you want to add a splash of color, top each truffle with a small edible flower or a sprinkle of colorful sugar.

Hosting a wine and cheese night? Pair these savory-sweet truffles with a crisp glass of Chardonnay. The buttery notes of the wine will enhance the creamy richness of the truffles. For a more casual gathering, these truffles are a perfect match with a steaming cup of artisan coffee.

Why not go the extra mile and create a truffle fondue station? Set out skewers and a variety of dipping choices like melted dark chocolate, caramel sauce, or crushed nuts. Your guests will love personalizing their own truffle experience. The sky's the limit, so get creative and enjoy!

Variations

If you're looking for gluten-free and vegan options, don't worry—this recipe is easily adaptable! For a gluten-free version, simply replace the rye bread with gluten-free bread. Ensure the bread is finely blended for a smooth texture.

To make these truffles vegan, swap the cream with full-fat coconut milk, and use vegan white chocolate and dairy-free cocoa butter. Also, replace the parmesan cheese with a vegan alternative or nutritional yeast for that cheesy kick. The honey can be substituted with agave syrup or maple syrup. These simple tweaks will let you enjoy these treats without compromising on taste!

Faq

  • How do I know if my chocolate is properly tempered?

    Properly tempered chocolate should have a glossy finish and snap when broken. You can test this by dipping a spoon into the chocolate and letting it sit at room temperature. If it sets with a shiny finish, it's correctly tempered.

  • Can I use milk chocolate instead of white chocolate?

    Yes, you can substitute milk chocolate, but it will alter the flavor profile of the truffles. White chocolate offers a neutral base that allows the other ingredients to shine.

  • How can I prevent my truffles from cracking?

    To prevent cracking, ensure the truffle mixture is well-tempered and the balls are uniform in size. Additionally, maintain a consistent temperature when coating the truffles with chocolate.

  • Do I have to use a blender, or can I mix by hand?

    While you can mix by hand, a blender ensures a smoother, more cohesive mixture, ensuring no lumps for a more enjoyable texture.

  • How do I store truffles for longer shelf life?

    Store the truffles in an airtight container in the refrigerator. They can last up to 6 weeks when properly stored. You can also freeze them for up to 3 months, but ensure they are well-sealed to avoid freezer burn.

  • What's the best way to thaw frozen truffles?

    To thaw, move the truffles from the freezer to the refrigerator and let them sit for several hours or overnight. This gradual thawing helps maintain their texture and flavor.

Nutrition facts

Parmesan & honey truffles with Rye bread
Recipe Yield:22 truffles
Calories:Calories per truffle
Calories (Min - Max):70 - 80
Total Fat:5g
Saturated Fat:3g
Protein:2g
Total Carbohydrate:4g
Total Sugars:3g