Desserts > Chocolate Desserts > Truffle

Granadilla and White Chocolate Truffles Recipe

Ingredients with Measurements:
- 200g white chocolate, chopped
- 1/2 cup heavy cream
- 1/4 cup granadilla pulp
- 1/4 cup unsalted butter, softened
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup white chocolate chips, for coating
- 1 tbsp vegetable oil, for coating

Special equipment needed:
- Double boiler
- Candy thermometer
- Small cookie scoop
- Parchment paper

Step-by-step instructions:

1. In a double boiler, melt the chopped white chocolate over low heat, stirring constantly until smooth.

2. In a separate saucepan, heat the heavy cream and granadilla pulp over medium heat until it comes to a simmer.

3. Pour the hot cream mixture over the melted white chocolate and stir until well combined.

4. Add the softened butter, vanilla extract, and salt to the mixture and stir until smooth.

5. Cover the mixture with plastic wrap and refrigerate for at least 2 hours or until firm.

6. Using a small cookie scoop, scoop out the mixture and roll into balls. Place the balls on a parchment-lined baking sheet and refrigerate for another 30 minutes.

7. In a small bowl, melt the white chocolate chips and vegetable oil in the microwave in 30-second intervals, stirring in between, until smooth.

8. Using a fork, dip each truffle ball into the melted white chocolate and place back on the parchment-lined baking sheet.

9. Refrigerate the truffles for another 30 minutes or until the white chocolate coating is set.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Chilling time: 3 hours
Temperature:
Refrigerate at 4°C
Serving size:
Makes 20 truffles

Nutritional information:
Per serving (1 truffle):
Calories: 120
Fat: 9g
Saturated Fat: 5g
Cholesterol: 15mg
Sodium: 35mg
Carbohydrates: 9g
Fiber: 0g
Sugar: 8g
Protein: 1g

Substitutions for ingredients:
- White chocolate can be substituted with dark chocolate or milk chocolate.
- Heavy cream can be substituted with coconut cream or almond milk.
- Granadilla pulp can be substituted with passion fruit pulp or orange juice.

Variations:
- Add chopped nuts or dried fruit to the truffle mixture for added texture.
- Roll the truffles in cocoa powder or crushed nuts instead of white chocolate for a different coating.
- Use different flavored extracts such as almond or peppermint for a different flavor profile.

Tips and tricks:
- Use a small cookie scoop to ensure that each truffle is the same size.
- Dip the truffles in the melted white chocolate quickly to avoid melting the truffle mixture.
- Refrigerate the truffles between each step to ensure that they hold their shape.

Storage instructions:
Store the truffles in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
Truffles do not need to be reheated.

Presentation ideas:
Arrange the truffles on a platter and dust with cocoa powder or powdered sugar.

Garnishes:
Garnish with fresh mint leaves or edible flowers.

Pairings:
Serve with a glass of champagne or a cup of coffee.

Suggested side dishes:
Serve with fresh fruit or a cheese platter.

Troubleshooting advice:
- If the truffle mixture is too soft, refrigerate for a longer period of time until firm.
- If the white chocolate coating is too thick, add more vegetable oil to thin it out.

Food safety advice:
- Use a candy thermometer to ensure that the cream mixture reaches the correct temperature to avoid foodborne illness.
- Store the truffles in the refrigerator to avoid spoilage.

Food history:
Truffles are a classic French confectionery that originated in the 19th century.

Flavor profiles:
The combination of white chocolate and granadilla creates a sweet and tangy flavor profile.

Serving suggestions:
Serve the truffles as a dessert or as a sweet treat with coffee or tea.

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Taste: Sweet, Creamy, Tangy, Nutty