Romantics Anonymous: White Chocolate and Paprika Truffles Recipe
These white chocolate and paprika truffles are inspired by the scene in Romantics Anonymous when Angélique and Jean-René were creating truffles together at his chocolate factory. Angelique had an incredible talent with chocolates and flavor profiles and it was quite funny watching those scenes when Jean-René had a chance to taste them. The chocolates were really what brought the two together and I found it necessary to have a chocolate recipe for this movie.
I’ve never been confident with my chocolate skills but hopefully you’ll this recipe more approachable! I’ve always been terrible at tempering chocolate so you’ll see that I used a white chocolate coating in this recipe. If you feel comfortable with tempering, I would highly suggest doing that but the coating is really easy to use especially when you’re making a large batch of truffles. You can find chocolate easily at Target stores.
The paprika is not very prominent but gives the truffles a slight smokey and savory flavor that I really enjoyed. I hope you enjoy the recipe!
Romantics Anonymous: White Chocolate and Paprika Truffles
Ingredients
- 6 oz finely chopped white chocolate (1 cup)
- 2 tbsp unsalted butter
- 1/3 cup heavy cream
- 1 tsp sweet paprika
- pinch salt
- white chocolate candy coating as needed
Instructions
- Bring a bot of water to a simmer over medium heat. In a bowl, combine the chopped chocolate, butter, heavy cream, salt, and paprika. Stir the mixture when it starts to melt. Once smooth, remove from the heat. Let it cool slightly then cover with plastic wrap. Refrigerate until it sets and solidifies.
- Once the ganache sets, take a small portion scoop and create even size balls. Roll the balls in your hands to help smooth out some of the lines. Place it on a parchment lined sheet pan and set aside. If it's particularly warm that day, place the truffles in the refrigerator until you're ready for the next step.
- Melt the white chocolate coating in a double boiler until smooth. Take it off the heat. With a fork or enrobing fork, cover each truffle generously with the coating. Tap off the excess and and let it harden on the sheet pan. You can finish the truffles off with a bit of paprika.
