White truffles are especially fun to fold into Chocolate Ice Cream (pages 26 and 28) for both color contrast and taste.

　　

Ingredients

makes forty 1/2-inch (2-cm) truffles

　　1/2 cup plus 1 tablespoon (140 ml) heavy cream

　　9 ounces (255 g) white chocolate, finely chopped

　　

Step 1

In a small saucepan, heat the cream until it just begins to boil. Remove from the heat and stir in the white chocolate until it’s melted and the mixture is smooth. Scrape the truffle mixture into a small bowl and freeze until firm, about 1 hour.

　　

Step 2

Line a dinner plate with plastic wrap. Form little 1/2-inch (2-cm) truffles using two small spoons. Scoop up a teaspoonful of truffle mixture and scrape it off with the other spoon onto the dinner plate. Repeat, using all of the truffle mix. Freeze the truffles until ready to mix in.

　　

Mixing Them In

Step 3

Fold the White Chocolate Truffles into 1 quart (1 liter) of ice cream as you remove it from the machine. If you wish, break or chop the chilled truffles into smaller pieces first.

　　

Storage

Step 4

White Chocolate Truffles can be refrigerated or frozen, well wrapped, for up to 2 weeks.

　　The Perfect Scoop