I think you will be just fine, Ellen. White Chocolate Cupcakes with Truffle Filling. I was happy it happened as I finally saw where some of my readers went wrong. height: 250px; 9. Thanks in advance. I tried to find the fat content printed somewhere but couldn’t. It was easy to make, the hardest part was being patient and waiting for the chocolate/cream mixture to cool! I hope you’ll try it again, because it really is good. Thank you again and happy baking. I want to say that I used about 500g or so. You can make it up to two days in advance and keep it in a springform pan refrigerated. Creamy, dreamy, … I love that they can be made in so many different flavor combinations! After reading through the comments I decided to use two jars of Devon Double Cream which we can get here in Vancouver as it has a higher fat content than whipping cream. Doesn’t that little Christmas tree in the middle of the vast white remind you of the favourite childhood cartoon? I pinned this recipe about 6 months ago and been counting down the weeks ever since to try it!! That will depend on the weight that is on the chocolate bar label whether it’s in grams or ounces. . 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? That is very interesting, Diane. It is my favourite Christmas cake, so quick to make and tastes amazing! Can't wait to try this Pampered Chef recipe and take them to my next show! This is beautiful and looks like a great recipe, but you spelled Christmas incorrectly on Pinterest! I am happy to hear you loved the cake, it is such a great one to have when you are short on time! I then placed the white cake layer on next followed by the white chocolate peppermint truffle mix. I am so happy that the sponge works even with gluten free flour. Secondly, if you read ALL comments you will see the ones that have successfully made the cake. It still set and was tasty but in the end I had to redo the cake. Now let me address some of the issues you described…chewy cake layer is the result of the cake not rising properly. All bloggers can offer is a recipe, a guideline, it’s up to our readers to choose whether to use it or not. My sponge was flat and did not rise. This cake was to be the centerpiece of my dessert table. This was an amazing Christmas dessert! Create an Account Now I just made this and the same thing happened to me, Bridget: the sponge cake floated to the top. I tried this making this last year and it didn’t set properly even with a second attempt using gelatin.  to see all the Shows you're invited to or hosting! Microwave, uncovered, on HIGH for 1–1½ minutes or until the chocolate is mostly melted, stirring every 30 … You could but the cake will be less tall. Hi Lindsay, yes it is possible to add 2 TBSP of cocoa to make it into a chocolate sponge. Update: According to guests, the white chocolate truffle cake was delicious and quite impressive. Thank you so much for sharing and Merry Christmas! 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. Your email address will not be published. Thanks, Margaret!! This recipe is phenomenal! read more.. Do you think the cake would work with a cookie crust bottom in stead of the sponge layer? 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. Everyone loved it. Do not pre-whip mascarpone or it might separate from over-beating. Using lower fat dairy and chocolate chips will result in the truffle not setting. . Did you make your own? Then flour is folded manually and very gently as to not to deflate the cake batter. }); A proud member of the Berkshire Hathaway Family of Companies. It’s probably white chocolate. A mouth watering recipe. I hope you will make it over and over again! PS I would love for you to give this recipe a review on Pinterest. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} I am afraid it won’t set properly if creme fraiche is used but you can use full fat cream cheese instead of mascarpone. Thanks, Karen! Is it OK to just refrigerate overnight and add the cream cheese in the morning? Any tips for a beginner are welcome! This White Christmas Truffle Cake is a beautiful holiday dessert that consists of a fluffy sponge layer and white chocolate truffle. I hope this helps. Right now I have mine in the fridge because it’s taking forever to cool down. Please read the comment thread, plenty of people used it with great results. Very delicious. A super chocolaty, two kinds of filling, mousse-like luxurious cake. I’m very excited to try this for Christmas! It was wonderful! Thanks! Do you recommend this method or wait til it cools on the stove top? I wouldn’t worry about it as long as it tastes good and holds its shape! I’ll make it again for next year and hopefully have a success. I am sure the sponge will be much lighter the next time. After spending a day cooking a giant meal I want something quick and easy for dessert. I used the marscapone too. The same happens here. I don’t often buy name-brand products. Thank you for this wonderful recipe Hi Tanya, it’s fine to use whipping cream, plenty of other people have. white chocolate cake, white chocolate truffle cake, white christmas cake, chopped, not chocolate chips (measured by weight), Bring the heavy cream in a saucepan to a boil. Our support team is experiencing a high volume of inquiries right now, so it might take them longer to get back to you. Do you think that you could bake the cake in a 9 inch springform? Test Kitchen Approved; 2 reviews; Recommended. I followed the directions and it worked out perfectly. I’m in the US and didn’t have the same issues as other US readers.. Thanks for replying, I decided to make it on 22nd and chance it being still ok for Christmas. It might be a bit tricky if someone is not very experienced but no more than other cakes. Thanks so much for your reply. read more.. Can I use creme fresh rather than mascarpone? Best, Julia, Brilliant I’ll give it a go and let you know. Jamie, I think the problem is the fat content in your cream. This white chocolate truffle cake is perhaps the simplest cake I’ve ever posted on Vikalinka. Thank you, Anne! I’m searching for something quick as a fill in. This is the perfect holiday gift candy. For Carefully microwave in 20-30 second intervals, stirring in between each interval to prevent overheating, until melted. Merry Christmas! I am so pleased you loved the cake but even more so that it raised money for charity! In the UK double cream could be whipped with a whisk! Thanks for response Merry Christmas Donna. Our full fat cream is 38% fat, but we have real mascarpone. Pampered Chef Newsroom. It worked perfectly and the cake kept its form. Total Time. I think that whipping the truffle layer a bit longer makes it firmer. Thank you for your feedback, Pamela! When the sponge is cooled, put it back in the springform and pour the truffle mixture on top of it, let it set in the fridge, then run a knife along the edge of the cake to release it. I am aware there is a typo on the original pin on Pinterest…many people pointed it out but since there are quite literally hundreds thousands of those pins, there is no way of tracking all of them down and correcting them. What a great outcome, Killeen! Which did you use? Going to grocery store now. Was a disaster. Watch for the consistency of the truffle layer in the extended video in the recipe card to ensure yours sets properly and is ready to wow everyone at Christmas dinner! Thank you. The flour in the recipe is it plain or self-raising? For the white layer I used 3 – 4.2 once Lindt white chocolate peppermint bars. I used my food scale to measure everything and I think that was key. Press one truffle into each cupcake until the truffle is just below the surface of the cupcake top. All the external testers came back with successful results apart from one, who used white chocolate chips from Trader Joe’s. The list is endless and only limited by your imagination. 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. Can you please give me more information on what exactly didn’t turn out as expected? Best, Julia. I love the simplicity of this recipe. I usually take it outside in the winter and it speeds up the process quite a bit. I adjusted the recipe a little to make a larger 9-inch cake and it worked out perfectly. + chilling. Let me know how it goes! Let the mixture come to a room temperature. Thank you for the quick reply. It was a soupy mess. did I mix it too long? And thankyou for replying xxx. Required fields are marked *. Can I use this or maybe adjust the amount by using more mascarpone ? Let the chocolate stand for 3 minutes or until it's slightly cooled. Fold in the remaining egg whites using the whisk. Line the sides of a springform pan with parchment paper. I am in the U.S. and have made this a few times now. Using the Large Scoop, divide the batter evenly among the liners. I used a 10″ spring form. If so, how do I release the bottom in order to place on a plate and not have the cake pan as part of my final product? Also the fat content of double cream in England is 48%, which is responsible for the firmness of the truffle layer. top: 500px !important; I brought it to a party and refrigerated it when I got there, but took it out about an hour before serving. I made it with cream cheese because I already had some at home. Great tips, Lori. Keith, you might be mistaking savoury truffles found in the woods with chocolate truffles often eaten at Christmas time. Nov 14, 2012 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. 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. Refrigerate the frosting for around 3 hours. overflow-x: hidden!important; There was an error loading the Component. I have never revised or updated a recipe with more instruction than I’ve done with this one and every time it was tested it came out just as I said a year ago. A fine crumb. I agree it would be a great no-fuss New Year’s Eve cake! Looking forward to presenting it to the party guests. Hello, this has been a favourite of ours for a few years now, thank you so much for the recipe. 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. Thank you! It’s a little tricky. Next time, I may only remove the sides of the spring form (not the bottom) and let it cool that way. Do you know how many Lindt chocolate bars to use? I have used cream cheese and heavy cream and whipping cream with success. Everything seemed to be going perfect. When I combined the cream and chocolate mixture it did not thicken at all. Put the sponge layer back in the springform pan. Four ingredient White Chocolate Truffles rolled in coconut. As stated in my last year’s post, for the last few years Valentine’s day has turned into one of my favorite … I’m not sure it will work if I place the springform on top of the cake without the bottom. I just have to live with it. . Deliciously creamy no bake White Chocolate Ganache Truffles, made with cream and butter – perfect for Christmas gift-giving! I halved the recipe and used a 6″ springform pan. 9 or 10 inch? Seems like an 8-inch will not feed many. … It won’t affect it but I would use a gel/paste colouring over the liquid one. 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. Any ideas. A total hit at dinner with my family! Next Recipe . Pour the hot cream over chopped white chocolate and stir with a whisk until the chocolate in melted and completely incorporated into the cream. FYI- I am NOT a novice around the kitchen, quite the opposite… has anyone else made this, and had it turn-out, as expected?? Double cream and marscapone. The cake does shrink a bit as it is a very delicate sponge, Shannon. I made this cake for Christmas two years in a row because of its simplicity and delicious taste! . . This recipe for white chocolate truffles is actually a variant, and the original recipe uses semi-sweet or milk chocolate. Good question, Carole! My cake “shrunk” when it was cooling, so when I poured the chocolate mixture over it, it surrounded the cake. I figured it should be a better chocolate and the white chips didn’t really seem to be quite enough. 06/06/2012 Good Housekeeping UK. I made this last night, is there a trick to making the cream cheese portion a little more firm? It’s worth mentioning that I made this cake with mascarpone cheese but other readers used cream cheese and it worked for them. Whipping the eggs until they triple in volume is crucial. So the chocolate cream mixture that I poured over my cake layer was a runny soup which caused the cake layer to float to the top. Now this would be my idea of the perfect festive dessert, I wish I was coming for dinner at your house! Next time I make it, I’ll make some raspberry sauce to drizzle over it or garnish with some raspberries. 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. So easy to make. If you look carefully, they’re actually labeled white baking chips or morsels, and usually contain mostly milk, oil, and sugar.” In other words, there is a lot of rubbish out there. Maybe some used table cream which has half the fat content and/or poor quality white chocolate or overheating when melting. Well hello, I am so happy you stumbled upon my blog. The bottom is red velvet cake but if you just want to tint this sponge cake pink, you can. I am so going to make this and see if it a new Christmas Tradition! Slowly add the white chocolate filling in 3 batches, whisking after each addition. The reasons why it didn’t set could be either because the cream you used was not the appropriate fat content specified in the recipe or white chocolate was in fact not chocolate at all. .tpcsocial .yt:hover{background:url("../iceberg/images/socialicons/yt-on.png") no-repeat center center} I used Lindt white chocolate. There is no truffle oil in it? Merry Christmas! Whisk in one-third of the egg whites with a Stainless Whisk. What colour did it come out, Cyndi? Thanks for posting! I used masrcapone cheese and Lindt white chocolate bars. I hope this helps. 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 would definitely defrost in the fridge since it has lots of dairy. It tasted divine. Home » Recipes » Dessert » Cake » White Christmas Truffle Cake, Published December 22, 2015 | Julia Frey (Vikalinka). I made the truffle filling using Lindt chic 12oz, heavy whipping cream, & mascarpone cheese. It set up. Happy Holidays Vakalinka! Here is a link with more info. If after the addition of flour the volume significantly goes down, the cake will not rise and will be dense and chewy. Maybe I beat too long or to high speed. .pac-container { . Large eggs, Kristen, and the decorations are sugar pearls. Enjoy. To compensate for not having double cream, I added more marscapone cheese. Bake for 17–20 minutes or until a wooden pick inserted in the cupcake centers comes out clean. , I love this recipe! Heavy whipping cream should be just fine, Brittany. You can make this cake a day ahead, Karen. I can’t find any heavy cream/double cream so I bought heavy whipping cream instead. Seems like it will taste amazing! It is indeed a very rich cake and a little one goes a long way. The cream wasn’t in the usual heavy cream area, it was near the ricottas and marscapones. 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? I am thinking somehow you whipped air into it?? I know my mum always freezes her homemade cheese cakes! Could I use the cookie crust for the cake layer? For the dark layer I used 12 ounces of Hershey’s dark chocolate kisses. So the whipping cream and cream cheese are generic and worked just fine. Thanks for posting this beautiful cake. Or will that mess with the consistency? Thanks for sharing. I am so happy you like this cake, Vicky. But when I poured the mixture into the springform pan, the cake layer floated to the top. Cooling the mixture is most likely not the reason but if the mixture was still too warm it might have been. It was so good that it’s been requested again this Christmas! Recipe sounds Great. 10 Pipe a thick ring of frosting … This seven-layer showstopper is every bit as delicious as it is beautiful. I am so happy to hear it, Ellen! That is so great, Kimberly! $(document).ready(function(){ Just wanted you to be aware so you can correct it . 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. Whisk the flour and baking powder in the Small Batter Bowl. I will give this a try, it will make a wonderful table centrepiece for a dessert or with after dinner coffee………….. Looks perfect for Christmas. Hi Rachael, I have never seen this issue before. Cool on a wire rack. Your email address will not be published. 12 oz equals 3 ½ chocolate bars, avoid chocolate chips. I had my refrigerated for almost 6 hours and when I removed it from the spring form pan, my truffle layer completely seeped over the cake. 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. The white chocolate layer of the cake is the truffle layer. I hope it helps but I also love the ramekin idea. Maybe it was just a one off fluke? Run a knife along the sides of the cake to release it from the pan, then carefully unmold it and move to a cake stand. Pour the hot cream over chopped white chocolate … Then made the truffle layers using heavy cream, mascarpone and marked down Christmas chocolate. I am so happy to hear the cake was requested again, Laura. Will definitely make it again. Did not set. This recipe gives you two things: the white chocolate truffle filling and a white chocolate frosting. Also as long as whipping cream is used, heavy or regular, and quality white chocolate, it should set just fine. Carole. 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. I am very pleased to hear you’ve made both dark and white chocolate cake and loved them both. Best cake ever. I really want to make this for Christmas!! HELP! 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. I love the look of this and would like to make it for Christmas this year. Second try I baked it for about 20 minutes and it turned out fine. } The sponge layer only has three ingredients. I couldn’t get the little white balls, so I put white truffle chocolates on top which look like snowballs( as close as we will get to snowballs in Australia.) Do you have any experience with either of these chocolates? 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! Merry Christmas, Hannah and a Happy New Year! Keep up the great work writing and baking/cooking. My cake definitely wasn’t as tall as the pictures. Any tips or advice. Mine will never come out as pretty as yours but hopefully it will taste just as good. Nov 17, 2014 - Discover our White Chocolate Cupcakes with Truffle Filling and other top Desserts recipes at PamperedChef.com. Cool for 30 minutes or to room temperature. Just the size that cream comes in in the UK. It really was quite easy to make and didn’t take too long. The truffles will melt into the cupcakes. I have noticed in the US that most of the cream is “ultra pasteurized to greatly extend the “freshness” to 60 days; however, this could change the properties of the product. If that is the case, try clear vanilla next time although I prefer the real deal even if it colours it a bit. Yes, like you replied below, the quality of white chocolate is very important. I had a very specific idea of what I wanted this white chocolate truffle cake to be. xx, Hannah Hossack-Lodge (Domestic Gothess) says. Merry Christmas to you, Brad and your family! Let it sit in the fridge all day and it turned out amazing. Thank you, Olga. Garnish the cupcakes with chocolate curls, if desired. 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. Would you be able to let us know how much more mascarpone you added? This is my go to Christmas cake as well, I just bought ingredients to make it again. I used a stand mixer with the whisk attachment for the cake layer and the regular beater for the filling. The sponge layer was a little more dense than I think was intended. Thank you for a wonderful recipe…..OH, and it was super easy and fast!!! Merry Christmas! I’d like to use speculoos/biscoff type cookies. That way they mix smoothly with the cream cheese. Also, vanilla can contribute to it turning out darker. I would say go for it and take it out 30-40 minutes before serving. Wonderful, Frances! Hello, Chocolate cake will always be the queen of celebration desserts. If you are using mascarpone, then no but if you are using cream cheese then it would be beneficial to bring it to a room temp. We cannot find the correct ingredients here. If the white chocolate didn’t taste good out of the package, it will taste the same in the cake. Thank you for sharing. You can find a dozen different quality chocolate bars but only a few white and the white morsels are seldom white chocolate. This looks so good! Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to … Enjoy your party! Best wishes from Ireland. if(window.location.href.indexOf("pws") > -1) { I think you can purchase gluten-free cake flour and use it as a substitute, Mary. Could you suggest a way to make this gluten free. I’m hoping it will set and still look pretty – maybe upside down? Do you think the red food coloring will impact the sponge layer? I made this cake two years in a row and my daughter is already requesting it for this year! (The consistency of the truffle layer should be similar to thick sour cream.). I ate some leftover right from the refrigerator and it was not as pleasing this way. I think the moral of the story is if you live in the US, don’t try this cake. sometimes when I fear for firmness, I add a little clear gelatin so that the mousse Cover the bowl and let it sit there, undisturbed, for 10 minutes, until the chocolate has melted. The problem with refrigerating overnight is that it might get too solid for whipping with cream cheese. It took me no longer than one hour to do…including baking. allrecipes.co.uk/recipe/38173/ganache-filled-chocolate-domes.aspx 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. The only piece of advice I can offer is to cook the cake 3-5 minutes longer, that might prevent it from shrinking too much. Julia this is beautiful – I love the white pearls on top! It seems all I can find is whipping cream which is 35% fat. Remove the cupcakes from the pan. Yellow? http://archive.jsonline.com/features/food/why-do-some-recipes-call-for-heavy-cream-not-ultra-pasteurized-b9981042z1-227440501.html. I chill mine outside for 20-30 minutes. ) screamed holiday!!!!!!!... External testers came back with successful results apart from one, who used white chocolate Lindt truffle balls like. 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