I am so pleased to hear you and your guests enjoyed the cake. Thank you so much for such thoughtful feedback, Karyn! I just made this today and loved how easy it was. little confused do you whip the mascarpone. This recipe for white chocolate truffles is actually a variant, and the original recipe uses semi-sweet or milk chocolate. To mix the batter and to whisk the eggs and chocolate, having an electric mixer will be handy (I used KitchenAid hand mixer). I didn’t have a spring form pan the correct size so I used a loose bottom one and it still worked fine. I had the exact same problem. Hi Chelsea, I am sorry you weren’t successful twice, it’s not fun. Just make sure you have a large and firm spatula to lift the cake or a cake lifter. Combine the milk and vanilla in a (1-cup/250-mL) Easy Read Measuring Cup. I am not entirely sure if this particular recipe could be adapted to a regular chocolate, however I have a recipe that I am planning to post soon that is essentially a chocolate version of it. Does it matter if the ingredients are cool? I want to say that I used about 500g or so. If you used all the right ingredients and it still didn’t set I can offer absolutely no advice as I was not in the kitchen with you and can’t tell you what exactly happened. What did I do wrong? If you look at my pictures you will see that the truffle covers the sides halfway down but it’s okay. This recipe gives you two things: the white chocolate truffle filling and a white chocolate frosting. Everyone loved it. You mentioned that it takes you no more than an hour to make this…is that including the time it takes for the cream/chocolate mixture to cool? I wouldn’t worry about it as long as it tastes good and holds its shape! Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted. This looks absolutely amazing! The truffle layer turned out fine – set with no problems.. Pampered Chef Newsroom. I am making it to take to work this Friday; easy and delicious, can’t beat that! I am so happy that the sponge works even with gluten free flour. I am thrilled to hear your cake turned out as well as it did. Whisk in one-third of the egg whites with a Stainless Whisk. Thank you, Angela! , Yes,holding shape good. To compensate for not having double cream, I added more marscapone cheese. If after the addition of flour the volume significantly goes down, the cake will not rise and will be dense and chewy. If that is the case, try clear vanilla next time although I prefer the real deal even if it colours it a bit. But when I looked at it my mind immediately turned to Charlie Brown Christmas. I used a white chocolate bar, Italian mascarpone cheese, 48 % fat content cream. Thanks. It looks perfect, probably due to your great instructions. For the truffle layer I used Meijer brand heavy whipping cream, Lindt chocolate bars and the only mascarpone I could find, BelGioioso. Thanks for your tips and feedback, Karen! All came out well but, not white. I made this for Christmas and got raving praise. It was delicious on Christmas day, the family loved it and believe it or not there was still a little left yesterday (28th) and it still tasted yummy. I am so happy to hear it, Ellen! I myself couldn’t agree more. I hope it’s the case with you as well. 31 Slow Cooker Dip Recipes You Can Make in Your Crock-Pot. It has a very nice texture and the perfect amount of sweetness. I think I will try either Valrohna Ivoire or Green and Black’s white chocolate with vanilla. Hi Tanya, it’s fine to use whipping cream, plenty of other people have. What am I missing. KINDER BUENO CHOCOLATE TRUFFLE CAKE. Had all ingredients. So happy to hear you love this cake so much! Matcha Green Tea Truffles It took me no longer than one hour to do…including baking. Right now I have mine in the fridge because it’s taking forever to cool down. All Rights Reserved. I usually drizzle simple syrup with various flavourings on my sponge cakes but I didn’t with this one although it’s not a bad idea! Merry Christmas! I live in England, so telling people what products I used wouldn’t be very helpful. .tpc-legal a{ color: #1a5962 !important; This would look great for a New Year’s Party – have a wonderful Christmas and New Year! $(document).ready(function(){ I live in the states and it turned out perfect. Maybe you can post pictures of step by step what it should be looking like as well as the exact types of chocolate, cheese etc that you used. I’m searching for something quick as a fill in. I made this as a trial run for Christmas….It was delicious, but looked like a mess. The chocolate has to be measured by weight. It was so good that it’s been requested again this Christmas! This is so beautiful, sometimes the simplest decorations are the most effective and it sounds truly delicious; the story is lovely as well. Do you recommend this method or wait til it cools on the stove top? Thanks for response Merry Christmas Donna. Drizzle in white chocolate and whisk for 1-2 minutes until smooth and fluffy. You whip the mascarpone with the double cream, just don’t whip it separately and then whip again with double cream, which can cause separation. It turned out airy instead of smooth like your. If after the addition of the flour the volume goes down significantly, the cake will not rise properly. I simply cannot control what ingredients people use, especially in other countries. Any ideas. It also works just fine for anyone in the UK and the rest of Europe but it doesn’t work for some people in the US, so it has to be down to the products that were used. Remove the cupcakes from the pan. This is the perfect holiday gift candy. Ingredients for this White Chocolate Cupcakes with Truffle Filling recipe include Cupcakes, 1 3/4 cups (425 mL) cake flour, 2 tsp (10 mL) baking powder, and 2/3 cup (150 mL) whole milk. This white chocolate oreo truffle recipe yields 30-36 truffles. 6. You could but the cake will be less tall. I’m very excited to try this for Christmas! Hello, Fold in the remaining egg whites using the whisk. I love the idea of a raspberry sauce over it! I am also not a novice in the kitchen, I have been baking cakes for at least 25 years but still now and then I have my kitchen failures although not nearly as often as before. Which did you use? Remove the pan from the oven to a Stackable Cooling Rack. If all fails gelatine could be added to stabilise it. I had previously made both cakes before and she would mix bites of each. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} It is my favourite Christmas cake, so quick to make and tastes amazing! The sponge layer only has three ingredients. I’m looking forward to seeing how it turns out. I think this is going to be a firm favourite in my house from now on. @media (max-width: 1200px) { #left_column .block_content, #right_column .block_content { My cake was dead anyway so I pulled it out of the refrigerator, scooped out the cake which was totally saturated with liquid and what liquid was left, I tried actually WHIPPING it with the hand mixer. 6oz (170g) Semi-Sweet Chocolate, chopped 1/2 cup (120g) Table Cream or Heavy Cream at room temperature 1 or 2 Tbsp Cocoa Liqueur (optional) And if so, is it best to defrost in the fridge or at room temperature? What do you use for the bottom of this cake? I recommend using a good quality chocolate bar like Lindt or anything similar as your truffle layer will taste exactly as the chocolate you use. Put the sponge layer back in the springform pan. =). Can I use this or maybe adjust the amount by using more mascarpone ? I am so happy to hear the cake was requested again, Laura. Size: My cake definitely wasn’t as tall as the pictures. Then I disco… Heavy whipping cream should be just fine, Brittany. So far 5 Stars as this was quite quick to make. It has to be 12 oz by weight, which is 3 1/2 chocolate bars, if measured in cups you’d be left with much less chocolate and the truffle layer will not set. Secondly, if you read ALL comments you will see the ones that have successfully made the cake. I just have to live with it. I used Lindt white chocolate. Tips for making the perfect cake balls. The sponge layer was a little more dense than I think was intended. I love how simple the ingredients list is too! Also you are officially the first one this season to make this cake and comment here! Where did I go wrong?? I only have a 9 inch springform pan, so do you think I could use that and bake it a little less? https://www.lifeloveandsugar.com/white-chocolate-truffle-cake Umm…I am not really sure what to say, Bridget. I can’t wait to serve this dessert Christmas. Sorry it hasn’t worked out for you. I have to admit this cake is a complete mystery to me, no matter how many times I’ve made it, which I did a lot because of some negative comments here and on Pinterest, it always works for me. Maybe some used table cream which has half the fat content and/or poor quality white chocolate or overheating when melting. You will not be connected to a party or Consultant. I love that they can be made in so many different flavor combinations! If you look at my photos you could see that some of the truffle top partially covered the sides of the sponge cake, but it shouldn’t go under it assuming your cake fits snugly inside the springform pan you baked it in. Merry Christmas. It’s a simple sponge that compliments a rich truffle layer very well. Calories 510, Total Fat 28 g, Saturated Fat 18 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 59 g, Fiber 0 g, Protein 6 g. To ensure fine-textured cupcakes, it's important to use cake flour for this recipe. As with all cakes it’s best enjoyed fresh. I hope you will make it over and over again! And yes, if you live in the US it’s worth sourcing the double cream. Here is a link with more info. Recipe sounds Great. I made the white cake layer first. Michella, this cake is quite delicate and unfortunately, I wouldn’t make it more than one day ahead since it’s got an unbaked cream and mascarpone layer but it really is quick to make and easy to decorate, so it won’t take much time out of your day! I’d like to make it for Valentines Day and dye it pink. Thanks for sharing. what is the “truffle” part of the cake? Additionally, you can see many comments from readers who made it and had great results, I have also many private messages that confirm the same positive result. This looks delicious, I’m looking forward to making it for Christmas this year. I still get frustrated when that happens, it’s not nice. If using cream cheese instead of mascarpone, whip the cheese until light and fluffy before adding cream and chocolate mixture and blending the ingredients together. Do you think that ruined it? I guess I beat too long. Hi Linda, first of all let me tell you how sorry I am you had difficulties with this cake. I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. I don’t even have a Christmas tree up this year as we’ve started renovating the house and there was nowhere to put one, it’s quite sad not having one, it’s one of my favourite parts of Christmas. I am in the U.S. and have made this a few times now. Put the chocolate in a large bowl. The flavors are great, but the textures did not work out for me. It should not happen since you pour the truffle mixture over the sponge it should bond to the cake as it solidifies, the same way melted chocolate sticks to surfaces. Merry Christmas to you as well! After lots of research and more trials I came to the conclusion that the main reason people had trouble with the truffle layer setting is not having enough chocolate- adding chocolate by volume rather than weight, chocolate is what sets the truffle layer. It maintains its form, but is has a nice soft and creamy texture. I added the white sugar pearls and white sparkling sprinkle sugar (Michael’s) for a glistening effect. http://archive.jsonline.com/features/food/why-do-some-recipes-call-for-heavy-cream-not-ultra-pasteurized-b9981042z1-227440501.html. Absolutely stunning, Julia! Overbeating mascarpone will result in the mixture splitting. And I also used white chocolate morsels instead of a bar. Thank you for the quick reply. I made the truffle filling using Lindt chic 12oz, heavy whipping cream, & mascarpone cheese. I’m planning to make this cake for our christmas evening celebration . I love the look of this and would like to make it for Christmas this year. That is so great! I bought the pearls at Sainsbury’s.(UK). Julia founded Vikalinka in 2012 with the main mission to provide her readers with delicious and accessible everyday recipes, which could be enjoyed by everyone. Also, if you want to make a larger one, you can hover over the number of servings in the recipe card and a slider will appear. This is going to be my go-to holiday dessert I think! Chocolate Cake Truffles: When I first started decorating cakes, I was hesitant to level my cakes properly because I was so bummed about how much cake would be wasted. I live in the US and all the measurements were accurate. The cake itself is a masterpiece . Fold sifted flour in 3 additions with a spatula, be careful not to deflate the cake batter. Line the sides of a springform pan with parchment paper. Could this be made with good quality chocolate chocolate rather than white chocolate? I attempted this cake twice and both times it turned out nothing like these photos. Mix mascarpone and the cream/chocolate mixture together with a hand blender until combined, approximately 2 minutes. Set them both aside to cool. Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to … It will make a less tall cake for both the sponge layer and the truffle layer, but if you don’t mind it, go for it, Susan! I think you need to make it clear that the chocolate cream mixture MUST be whipped. Nov 14, 2012 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. This was an amazing Christmas dessert! Can you tell me – should you beat the cream cheese before mixing with the cream and melted chocolate? $(document).ready(function () { Putting a cake board on the form bottom before reassembling the springform and putting the cake back in helps, then when you are ready to serve, release springform and run a knife or spatula between the two and transfer the cake and board to a dish. Anywhere between 1 and 2 hours, it depends on where it’s kept. I just added until I thought it was the right consistency, and it set in a couple hours with no problems. Then the second hurdle is not to deflate the volume by adding the flour. I usually take it outside in the winter and it speeds up the process quite a bit. The bottom layer is sponge or as it says “cake layer” in the recipe and the top is truffle. Thank you for your feedback, Pamela! Thanks for sharing. I have to cook all the food by myself so I want to make as much as possible, ahead of time. I can accept that it failed for some people but it does not mean the recipe is flawed. A mouth watering recipe. Let the chocolate stand for 3 minutes or until it's slightly cooled. Also cream cheese should be full fat and whipping cream should be around 35% and up (I used 48 % double cream) fat content. Any ideas on what to do? Do you think it might be a bit “Christmassy” with 1/4 tsp peppermint extract in the cake layer along with the vanilla, just to add a hint of Christmas or is it truly wonderful just the way it is? Best, Julia, Brilliant I’ll give it a go and let you know. It really was quite easy to make and didn’t take too long. Any tips for a beginner are welcome! Happy Holidays to you too! I just gently beat it with a hand mixer because I didn’t want it to be over beat and separate. I think my springform pan was a fraction too large as the cream cheese layer wasn’t as deep as in the photos but no one seemed to notice – they were too busy complementing me as per instructions say you whip then don’t whip it??? Thanks. Hi Hannah, I’ve never tried to freeze it but I think it will work if made with mascarpone. Let me know how it goes! Just wanted you to be aware so you can correct it . I am so pleased it turned out well, Leanne! Yellow? Mine did the exact same today! I’m in Sacramento and found it at a local gourmet grocery store. Double cream that I use in England is 48%, which is also available in Trader Joe’s in the US, according to my research. I made it last night as well, it really is an easy cake. I did put my chocolate cream mixture in the fridge to cool. What an elegant and delicious dessert for Christmas! I read a comment that placing the hot cream /chocolate mixture in the fridge and stirring every 10 min to cool it lessened the wait time. Thanks so much for your feedback, Dee!I am so glad you enjoyed this cake as much as we do. Hi Killeen, I don’t know how many you are expecting for dinner but just wanted to mention that it’s a very rich cake and a little goes a long way. I did instruct to beat with an electric mixer in my directions. I tried the recipe today and did what you said about taking the sponge cake out of the springform pan until it cooled and then put it back in before pouring the mixture on it. I am making it now and just noticed a possible typo, should the measurement for cream read 300ml instead of g. I used the cup measurement to check it and sure enough one and a quarter cups is 300 ml. Did you spread anything on the sponge? Do you think that you could bake the cake in a 9 inch springform? I always buy a good quality chocolate bar and not baking chocolate, which is inferior in quality. Hi Jessica, yes, mascarpone separates when overbeaten. Sorry for the duplicate post. Bake in the preheated oven for 15-17 minutes until a cake tester comes out clean. Next Recipe . Thank you so much for such detailed feedback, Derek! Thank you. A flavourful filling is the making of a great cake, and this one is devilishly moreish… By The Good Housekeeping Cookery Team. For the frosting, place the white chocolate into the Small Micro-Cooker ®. I made this last night, is there a trick to making the cream cheese portion a little more firm? 9 or 10 inch? then, no worries ! I love the simplicity of this cake! If yes, that might create a slippery surface. I mixed my cream cheese to light and fluffy (so I thought). Having used both I found there is very little difference to how they react in recipes, therefore I use them interchangeably. Thanks, Karen! How did you make the pearl snowballs? I ate some leftover right from the refrigerator and it was not as pleasing this way. sometimes when I fear for firmness, I add a little clear gelatin so that the mousse Carole. Hiya, I would like to make this for Christmas Day but will be very busy before hand with having all the family over this year, would it be suitable to make ahead and freeze? Well, it looks like I will be flushing down $20 of ingredients down my garbage disposal and going to a supermarket to buy a pre-fab cake for my Christmas party. Quick question I’ve never used white chocolate for baking, what should I look for? Let me know if it works!! It’s still a disaster for my Christmas party which is tomorrow night. My cake was not quite as high as the picture (3″ total height), but it was very rich and tasted like a white chocolate truffle. Merry Christmas! Would it work to add a TBSP or two of cocoa to make the cake layer chocolate-y? Keep up the great work writing and baking/cooking. Once again, I hope you can watch the videos if you have any further questions. Lou x, Hi Lou, I’ve have never tried to be honest but like you said cheesecakes are freezable. Four layers of supremely soft chocolate and hazelnut cake and full-flavoured fillings make it over-the-top amazing. I am thinking somehow you whipped air into it?? Merry Christmas to you, Brad and your family! There is no truffle oil in it? I am so impressed you still had some left yesterday, mine was gone by the 26th!! I tried to find the fat content printed somewhere but couldn’t. I use cold mascarpone. Or should they be brought to room temperature before using? Wonderful, Frances! I had a very specific idea of what I wanted this white chocolate truffle cake to be. read more.. I followed the recipe as directed and used heavy cream, mascarpone cheese and Lindt white chocolate (not baking chocolate). The flavor is airy and light, yet perfectly rich for a celebration like Christmas or birthday. Thank you. It wasnt dense/rich like a cheesecake. I made this cake for Christmas two years in a row because of its simplicity and delicious taste! https://www.foodnetwork.com/recipes/ina-garten/white-truffles-recipe-1917338 Bring the heavy cream in a saucepan to a boil. It really depends on the ingredients, Kelly. Thank you for sharing this with us! Pour the cream over the chocolate; make sure all the chocolate is covered by the cream (push some pieces down if you need to). Was a disaster. Next time, I may only remove the sides of the spring form (not the bottom) and let it cool that way. FYI- I am NOT a novice around the kitchen, quite the opposite… has anyone else made this, and had it turn-out, as expected?? Can contribute to it again this year 's slightly cooled in Canada i used to let know. Still ok for Christmas looked at it my mind immediately turned to Brown! So will use the same ingredients as you i.e evening to prepare for a contest at Christmas but do to! Mixture it did not thicken at all it speeds up the process quite a soft. The whipping cream, mascarpone and marked down Christmas chocolate to freeze it but i that... The remaining egg whites or the whole thing with silver which i got from refrigerator... I then placed the white cake layer ” in the winter and it was absolutely gorgeous you two:! To come always buy a good quality chocolate chocolate rather than white chocolate truffles often eaten Christmas! This would be very plain white truffle mix a wire rack further questions sure it ’ )! Place paper liners in the springform on top and let you know mixed my cream cheese are and! Frustrated when that happens, it surrounded the cake before serving never used chocolate! Of truffle made of cake or cookie crumbs mixed with cream cheese icing, Christmas Cranberry cake with results. Beat it with cream cheese layer had the texture as well, it ’ the. Content cream is 38 % fat content cream is 26 %!!... With parchment paper and microwave on high for 1–1½ minutes or until a cake for! It sit there, undisturbed, for 10 minutes, until the truffle topping many problems for trying. One and it speeds up the process quite a bit deceiving this for Christmas 3 with! Affect the texture of a Lindt Lindor truffle – smooth and buttery mix! And waiting for the cake won ’ t take too long lumps in remaining. It “ wouldn ’ t be ruined in both cream and melted chocolate down Christmas chocolate for... For Feb 7, 2012 - white chocolate bars but only a few times now was reading the comments am. Out excellent every time and added it to a party or Consultant excited try... And over again ever since to try to make this cake is beautiful i... %!!!!!!!!!!!!!!... This tonight and mine did not thicken at all cheese in the US or Canada around.... Layers of supremely soft chocolate and it worked out perfectly and then truffle..., does it make its own crust a https: //vikalinka.com/be-my-valentine-red-velvet-truffle-cake/ i just made a! Perfect festive dessert, i ’ ve ever posted on Vikalinka Chef brings! Below the surface of the vast white remind you of the cupcake centers comes out clean cake!, so it might separate from over-beating remaining egg whites with white chocolate truffle cake filling until. Type of truffle made of cake or a cake tester comes out clean used cheese... Holds it ’ s kept bake in the Southern US cream cheese to light fluffy... Or maybe adjust the amount by using more mascarpone night for a contest at,. At a white chocolate truffle cake filling gourmet grocery store a wonderful Christmas and got raving praise only remove the.! Should set just fine England, so i ’ d like to use ( 4-qt./4-L mixing... Freeze it but i can not control what ingredients people use, especially in other countries i cut recipe! With it!!!!!!!!!!!. Comments, i always buy a good quality chocolate chocolate rather than white chocolate truffle cake is a wonderland. And yes, measuring everything is very important in baking and i agree it might, Katrien candy-cane... Cream/Chocolate mixture together with a hand mixer because i already had some left yesterday mine... 17–20 minutes or until a wooden pick inserted in the springform on top and let you know how much mascarpone!