White Chocolate Truffles with Ginger, Lime and Coconut

Sometimes you have an excess of white chocolate, and a cheesecake, other cake, or cupcakes aren’t quite right for the occasion.

The fab Kate’s Veggie Desserts advertised these on Twitter. I’ve scaled it up & modified the ingredients slightly – you’ll have a creamy, tropical delight.

And you’ll have made truffles! 🙂

Makes: 30-40 truffles depending on size

Ingredients
For the truffles:

  • 400g white chocolate, broken or chopped into small pieces
  • 30g unsalted butter, cubed and softened
  • 10g desiccated coconut nibs
  • 150ml double cream (150g if weighing)
  • 1 tablespoon alcohol-free ginger beer
  • 1 tsp fresh ginger root, peeled and very finely grated (measure after grating)
  • 1 unwaxed lime, finely grated zest only:
    1/2 for truffle mixture
    save 1/2 for coating mixture

For the coating:

  • 1 unwaxed lime, 1/2 of finely grated zest (see Truffle Ingredients)
  • 60g desiccated coconut nibs

Kit

  • A medium mixing bowl, for truffle mixture
  • A fine grater
  • A small saucepan
  • A manual whisk
  • Clingfilm
  • A wide/shallow bowl, or a plate, for coating mixture
  • A baking tray, or, a serving plate/platter

Steps

  1. Add the white chocolate pieces to a medium mixing bowl with the butter and 10g coconut.
  2. Heat the double cream on the hob until just boiled. Pour this over the chocolate bowl, and whisk vigourously until the chocolate is melted. (If your chocolate pieces aren’t small enough to whisk easily, zap the bowl in the microwave on high for 10-second bursts until you can whisk the mixture smooth.)
  3. Add the ginger beer, grated ginger, and lime zest, continually whisking until it’s all fully combined. Cover the bowl with clingfilm, pressing down to touch the whole surface. Put in the fridge until set: 3+ hours, or overnight.
  4. Mix the remaining lime zest and 60g coconut nibs together (see Zest Footnote).
  5. Take 3/4 to 1 teaspoonful of the truffle mixture and roll between your palms into a ball. Roll through the coating ensuring it’s fully covered, and place on the tray/platter. Repeat until all truffle mixture is used.
  6. Store in the fridge until ready to serve.

Drying Lime Zest for Coating
Chilling of the truffle mixture is easy to do overnight. But even if just chilling for 3+ hours, leave the remaining grated lime zest on a plate on the counter to dry – drying it out ensures it mixes perfectly with the dried coconut for the coating.

Alternate Flavours
One of my tasters raved about these, but said her daughter doesn’t like coconut. Could she make these with different flavours, say, chocolate-orange? OF COURSE! And how fun for children to roll the truffle mixture into balls, and roll in sprinkles, 100s & 1000s, sugar glitter, or any other coating.

Just remember that the primary ingredient of white chocolate is sugar, which is why the recipe as written doesn’t include additional sugar. If using dark baking chocolate, you’ll need to add some sugar to reduce the bitterness. Whisk in caster sugar a few tablespoonfuls at a time, continually tasting, until you reach your preferred sweetness.

Advertisements

2 thoughts on “White Chocolate Truffles with Ginger, Lime and Coconut

Let me know what you think ...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s