T
hese are not just your average, plain chocolate truffles, no! Today I am making yummy, super tasty white chocolate, orange and mint truffles!
Now, What is a Chocolate Truffle?
Chocolate truffles are little balls of heaven. They are basically made of mixture of chocolate and cream which is called ganache. Chocolate truffles got their name after truffles – a type of delicious and pricy tuber mushrooms.
Who invented Chocolate Truffles?
There is a legend that chocolate truffles originated in France. Apparently, French patissier Louis Dufour invented them on Christmas day in 1895 in Chambray, France. According to the legend, he wanted to offer something new to his customers, so he made some chocolate ganache, cooled it and rolled it into small balls. He dipped each ball into a chocolate and than rolled it into cocoa powder. The rest is history.
How will I Make Plain Chocolate Truffles?
So glad you asked! Yes, first thing first – I’ll explain the basics! So, to make ordinary, plain chocolate truffles first you need to make ganache. There are two ways of making ganache:
- Bring cream to a boil and pour it over chopped chocolate. Wait for a minute until hot cream melts the chocolate, and stir until the mixture becomes uniform.
- Melt the chocolate in the microwave on low heat or over bain-marie. Pour warm cream into melted chocolate and stir until the mixture becomes uniform. This is exactly how I made my white chocolate and lemon truffles!
Now that you have made your ganache, leave it to set. Then you can pipe it into blobs, or scoop it from the bowl and shape balls between your palms. Roll them into cocoa powder, or nuts, or powdered sugar, or dip them in tempered chocolate. That’s it!
OK, OK, Now Teach me How to Make White Chocolate, Orange and Mint Truffles!
Well, you know that I like to spice up things, so in this recipe I will first make orange pâtes des fruits (they are also called fruit jellies) that will be the awesome, acidic core of my truffles. If you prefer raspberry jellies, I have raspberry and rose pâtes des fruits recipe on my site, so check it out.
OK lets’ get back to my White Chocolate, Orange and Mint Truffles! First thing I’m gonna do is distribute my orange pâtes des fruits mixture into small half sphere silicone molds. That can be tricky because the mixture sets quite quickly, and you should work rather fast, so it doesn’t set before you manage to put it into molds. Work fast!
Now, when my orange jellies harden, I will take them out from the mold. Then, I will make my white chocolate and mint ganache, pour it into larger half sphere molds, and insert one orange jelly half sphere into each ganache half sphere. It sounds complicated, but it really isn’t, I promise! Just watch my video and you’ll see how easy it is. When everything sets, I will remove my first two half spheres from the mold, put them together so they form a ball and roll it into chopped crystallized mint leaves.
BTW, you can buy crystallized mint leaves in most grocery stores, but, if you want to make some by yourself, here’s how you can do that: grab a fistful of fresh mint leaves, brush them with egg white and dip in granulated sugar. Toss them around a little, until they are completely covered in sugar, and leave them to dry.
There, your first batch of my awesome White Chocolate, Orange and Mint Truffles is done! See how easy that was? I told you so! And now – enjoy!
White Chocolate, Orange and Mint Truffles Recipe
by:Tereza Alabanda,The Pastry Maestra
PRINT PDF (EN) ISPIŠI PDF (HR)Prep. time : 20 minutes
Cook time : 10 minutes
Ready in 30 minutes plus cooling
Level : Advanced
Ingredients: Orange Pâtes des Fruits- Orange and carrot juice 220g (7.7oz) – made of 150g (5.3oz) freshly squeezed orange juice, 4g (1Tsp) of orange zest, and 70g (2.4oz) of carrots
- Sugar 270g (9.6oz)
- Glucose syrup 50g (1.8oz)
- Yellow pectin 7g (1Tbsp)
- Citric acid 5g (1Tsp) diluted in 5g (1Tsp) of water
- White chocolate 200g (7oz)
- Whipping cream 70g (2.4oz)
- Butter 30g (1oz)
- Mint extract 2 drops
- Crystallized mint leaves for garnishing
- To make orange pâtes des fruits, first make orange and carrot juice. Put freshly squeezed orange juice, orange zest and chopped carrots into a blender, and blend until you get smooth juice.
- Weigh all the ingredients. Dilute citric acid in water and set aside.
- Put 100g (3.5oz) of orange and carrot juice into a saucepan. Add 50g (1.8oz) of sugar and yellow pectin, and stir well with a whisk. Then, add remaining juice and sugar and stir again.
- Put the saucepan on the stove, and bring the mixture to a boil. When the mixture boils, add glucose syrup and insert the probe of a digital candy thermometer into the mixture. Continue cooking, stirring occasionally, until the temperature reaches 107°C (225°F).
- At that point remove the pan from the stove. Add citric acid that you’ve previously diluted in water, and stir well with a whisk.
- Distribute the mixture into a silicone mold with 2.5cm (1″) in diameter half spheres. Then leave the mixture for about one hour at room temperature to set.
- To make white chocolate and mint ganache melt white chocolate in the microwave on low heat. Add cream that you’ve also warmed up in the microwave. Stir with a whisk until ganache becomes uniform. Then, add softened butter and stir until it melts. Finally add a couple of drops of mint extract and stir to combine.
- Prepare the silicone mold with 4cm (1.6″) in diameter half spheres. Put the ganache into a piping bag without tip, and fill the half spheres halfway. Insert one orange pâte des fruits into each half sphere, and then put everything in the freezer for about one hour, until it sets.
- When everything is set, remove two half spheres from the mold. Stick them together and roll between your palms until you get a ball. Then, roll it into crystallized mint leaves. Repeat.
- There, delicious white chocolate, orange and mint truffles are done, enjoy!
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