Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
An excellent quality white chocolate is normally ivory in color, and after whipping the mixture to aerate it, it turns pure white. You can enrobe them in dark tempered chocolate or roll the truffles directly into sifted cocoa powder or powdered sugar, or chopped and toasted nuts or coconut, if desired. White chocolate flavors so nicely; candy oils are so vibrant and make the best choice, but liqueurs work well, too.
CHOCOLATE RECIPE HELP