Can My White Chocolate Truffle Be Saved????
Decorating By msauer Updated 1 Jun 2007 , 2:44am by BlakesCakes
So, I am making white choc. truffle for a cake that I have to deliver tomorrow. I followed the wilton recipe (14 oz. of candy melts and 1 cup of whipping cream...heat the cream, mix, let sit 1-2 hrs, then whip). HOWEVER, instead of candy melts I used Ghiradelli (sp?) chocolate to make it more yummy.
Well, I have been whipping this stuff (way more than the band DEVO ever did) and it won't thicken more than cake batter consistency.
CAN IT BE SAVED????
Do I just start over with candy melts?
CALGON...TAKE ME AWAY!!!!!!
-Michelle
When you mix heated cream with real chocolate, you get ganache. Use more chocolate and less cream to get a thicker ganache. This should work for white "chocolate."
(When you mix heated cream with candy melts, you get heated cream plus assorted chemicals. I wouldn't call it truffles.)
The problem is that Ghirardelli is real chocolate and candy melts are not. The difference in ingredients will make a difference in the amount of whipping cream you use.
Real white chocolate is very fickle. I think you might be able to salvage it if you add more chocolate. That will definitely thicken it.
HTH,
Alex
Hi, Michelle.
In addition to adding some more chocolate, I'd also refigerate it until it was hard and then let it come back closer to room temp before whipping it again.
Hope it all works out for ya'.
Rae
Awww, Michelle....that's great news.....the part about the ganache coming together for you, that is 
Rae
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