The August 2011 Daring Bakers’ Challenge was hosted by Lisa of Parsley, Sage, Desserts and Line Drive and Mandy of What the Fruitcake?!. These two sugar mavens challenged us to make sinfully delicious candies! This was a special challenge for the Daring Bakers because the good folks athttp://www.chocoley.com offered an amazing prize for the winner of the most creative and delicious candy!
Despite having this challenge well and truly completed weeks ago, I am late posting as my new job training has me working every given hour and the rest of time is dedicated to sleep! Anyway…this challenge was great fun, I really enjoyed it. I attempted to temper white chocolate using the seeding method, whether I did it right I have no idea, but I will definitely keep practising! You can of course dip the truffles in regular melted chocolate!
I made two kinds of white chocolate truffle one flavoured with fresh lavender, dipped in white chocolate and topped with fresh lavender buds and one flavoured with cardamom and nutmeg and rolled in crushed pistachios. These are flavour combinations totally new to me but they really worked and I really enjoyed being adventurous with flavours and departing from the ‘ordinary’. I made summer fruit and passionfruit pastilles which had a lovely flavour but be sure to use sugar with pectin to get them to set properly.
1 ¾ cup (9 oz/250 gm) vegan white Chocolate, finely chopped
¼ cup (2 oz / 60 ml) soya cream
- Finely chop or grate the chocolate
- Place in a heatproof bowl
- In a saucepan, heat cream until just about to boil (it will start bubbling around the edges of the pot)
- Pour the cream over the chocolate
- Gently stir the mixture until all the chocolate has melted and it is smooth
- Allow the ganache to firm up in a container of choice, preferably deep rather than shallow
- Using a teaspoon or melon baller, scoop up room temperature ganache
- With gloved hands, roll the balls between your palms to round them off
- Dip in tempered chocolate or roll in various ingredients like cocoa or chopped nuts as desired
- Place on parchment paper until set
Tip: If dipping in chocolate, it’s best to refrigerate the ganache balls before dipping so that they’re firm and don’t melt from the warm chocolate
Tip: For a thicker chocolate shell, dip once in tempered chocolate and allow to set. Then do a second dipping or smear a small amount of chocolate over the truffle and roll in desired ingredients
Lavender and White Chocolate Truffles
You can use the full amounts listed above for white chocolate truffles or split the ingredients to make two flavours.
150g vegan white chocolate to be melted or tampered (google or youtube this process for good instructions!)
a small bunch of fresh lavender, about 6 sprigs
Follow the method above, however, add 3 whole sprigs of lavender when heating the cream. When nearly boiling, remove from the heat, cover with foil or a lid and leave to infuse for an hour before reheating to almost boiling ready to add to the chocolate.
After the balls have been refrigerated, dip in tampered or melted white chocolate, plate on non stick paper to set and top with tiny buds of lavender, allow to set and refrigerate to keep for more than a day.
Cardamom, Nutmeg, Pistachio White Chocolate Truffles
Cardamom Pods (I used about 6)
1/8-1/4 fresh nutmeg, very finely grated
About 50g pistachio nuts
Refer to both methods above, however, crush together the cardamom and nutmeg in a pestle and mortar or similar to release and crush the seeds. Remove the pods and add to the pan. Infuse the cream with the nutmeg and cardamom as for the lavender.
After rolling the truffles, immediately roll in crushed pistachios before refrigerating. Refrigerate before rolling if the truffles are too soft.
For the pastilles, see here..