It’s a pretty safe bet that most everyone knows that white chocolate as we know it really isn’t a chocolate. Even the USDA has joined in the discussion, stating that white chocolate is a product made from cocoa butter, milk solids, sweeteners, and other ingredients. White chocolate has no solids from the chocolate liquor and sometimes contains vegetable fat or palm oil which makes for a poor tasting product. Another reason to always read the label. Vanilla bark and candy or summer coating as it is sometimes called is sold in most grocery stores. Candy coating is made primarily of vegetable fats, and cocoa with a small measure of cocoa butter. They set up quickly and are easy to handle. You can also find them in specialty shops that sell candy and cake decorating supplies. For this recipe best results are obtained with a white chocolate not a bark or summer coating. Nestle and Ghirardelli are good brands to try. I’m also proud to say that I’ve won several contests with this recipe.
White Chocolate Cake Mix Truffles
6-1ounce squares white chocolate
1 ½ cups almonds or pecans
1 ½ cup cake crumbs, processed in food processor (vanilla or white cake)
1/3 cup raspberry liqueur
Melt chocolate in microwave or in top of a double boiler. Grind nuts in a food processor. Stir into melted chocolate. Add the cake crumbs and liqueur, mixing well. Shape into 1-inch balls. Let sit in refrigerator for one hour or until firm. Roll in powdered sugar. Store, tightly covered, in the refrigerator for at least 1 week (if you can hold out that long) before serving, so flavors marry.
Note: I couldn’t help but taste one right away. They are fantastic as is. This is one that will get even better with time.