I miss snow. Sure, shoveling the driveway ranks up there with washing third-floor bay windows, but building icy forts and sledding right past the edge of safety are among my favorite memories of being a kid. I loved the slow, silent flakes of winter's first snow, the magic of maple syrup candy, and the crunch of my boots breaking through the late season's deep crust. The very best, of course, were snowball fights with my sister.
Living half a continent away, I've had to figure out other ways of sending her my love. White chocolate truffles are not as hard or as cold or as painful as a frosty, well-aimed projectile, but I guess they'll have to do.
The original, quick-and-easy recipe from Gourmet (Dec 2000) skips the whole nuts, the fleur de sel, the excess rum and the butter bath that you'll find in the recipe below. I obviously like booze, crunchiness and that sweet-salty thing, but both versions are equally yummy. The most important part is to splurge on the best white chocolate you can find. Burlingame-based E. Guittard's wafers are among my favorites. As you can tell from the yield, this recipe was designed for sharing.