Beauty and The Beast: Belle and The Beast Truffles

Germán Enrique Woods

subheading: Truffle Filling:

1 11-Oz. bag of white chocolate chips

⅓ Cup heavy cream

1 Tbsp butter

1 Oz. freeze-dried strawberries or raspberries, finely crushed

1 tsp lemon zest

subheading: Decorating:

⅓ Cup melted dipping chocolate, in colors needed for each prince or princess

2 Tbsp white icing, tinted in all the colors needed for each prince or princess

Sprinkles

Sparkly blue piping gel or edible pearl dust

subheading: Truffle Filling:

Place the white chocolate in a mixing bowl.

In a small pot, gently warm the heavy cream and butter until almost boiling.

Pour the heated cream over the chocolate, then stir until evenly melted.

Mix in the crushed strawberries and lemon zest, then allow the mixture to set at room temperature.

Scoop out 1 ½ Tbsp portions of the truffle “dough.”

With the palms of your hands, roll each portion into a ball. Set aside.

subheading: Belle and the Beast Truffles:

Dip one truffle ball in yellow melted chocolate, and another in brown melted chocolate. Allow to set.

Using tinted icing, pipe details onto the Belle truffle using #3 (red rose), #3 (green leaf), #16 (yellow ruffle detail), and #1 (yellow line detail) tips.

Pipe details onto the Beast truffle with #3 (white shirt), #3 (yellow vest and buttons), and #150 (blue jacket) tips.

Attach gold balls to the dress on the Belle truffle and a blue confetti sprinkle to the shirt on the Beast truffle.

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