Ingredients with Measurements:
- 1 cup dried plums, chopped
- 1 cup almond flour
- 1/2 cup powdered sugar
- 1/4 cup unsalted butter, softened
- 1/4 tsp almond extract
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- 1/4 cup purple sanding sugar
Special equipment needed:
- Food processor
- Double boiler
- Candy thermometer
- Parchment paper
- Small cookie scoop
Step-by-step instructions:
1. In a food processor, pulse together chopped dried plums, almond flour, powdered sugar, softened butter, almond extract, vanilla extract, and salt until mixture comes together.
2. Using a small cookie scoop, form mixture into balls and place on a parchment-lined baking sheet. Freeze for 30 minutes.
3. In a double boiler, melt white chocolate chips and heavy cream together, stirring constantly until smooth. Remove from heat and let cool slightly.
4. Using a candy thermometer, check the temperature of the white chocolate mixture. Once it reaches 90°F, dip each frozen ball into the mixture and coat evenly. Place back on the parchment-lined baking sheet.
5. Sprinkle purple sanding sugar on top of each truffle while the white chocolate coating is still wet.
6. Refrigerate truffles for at least 30 minutes until the white chocolate coating hardens.
7. Serve chilled.
- Time:
Preparation time: 20 minutes
- Cooking time: 5 minutes
Temperature:
- Freeze for 30 minutes
- Melt white chocolate mixture to 90°F
Serving size:
- Makes approximately 24 truffles
Nutritional information:
- Calories: 100 per truffle
- Fat: 6g
- Carbohydrates: 11g
- Protein: 1g
Substitutions for ingredients:
- Dried plums can be substituted with dried figs or dates.
- Almond flour can be substituted with any other nut flour.
- White chocolate chips can be substituted with dark chocolate chips or milk chocolate chips.
- Heavy cream can be substituted with coconut cream or almond milk.
Variations:
- Add chopped nuts or seeds to the truffle mixture for added texture.
- Use different colored sanding sugars for a variety of colors.
- Roll the truffles in cocoa powder or chopped nuts instead of sanding sugar.
Tips and tricks:
- Make sure the white chocolate mixture is not too hot when dipping the truffles, or they will melt.
- Use a small cookie scoop to make uniform truffles.
- Store truffles in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store truffles in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Truffles do not need to be reheated.
Presentation ideas:
- Place truffles in a decorative box or tin for gift-giving.
- Arrange truffles on a platter and sprinkle with additional sanding sugar for a festive look.
Garnishes:
- Sprinkle with additional sanding sugar or chopped nuts.
Pairings:
- Serve with a glass of red wine or hot cocoa.
Suggested side dishes:
- Serve as a dessert on its own.
Troubleshooting advice:
- If the truffle mixture is too dry, add a tablespoon of softened butter or heavy cream.
- If the white chocolate mixture is too thick, add a tablespoon of heavy cream.
Food safety advice:
- Make sure to use a candy thermometer to ensure the white chocolate mixture is at the correct temperature for dipping the truffles.
Food history:
- Sugar plums were originally a type of candy made from dried fruits and nuts, popular in the 17th century.
Flavor profiles:
- Sweet, nutty, and fruity.
Serving suggestions:
- Serve chilled as a dessert or as a sweet snack.
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