I am not exactly a huge fan of white chocolate. It’s way too sweet and kind of sticky, and it melts between your fingers so bloody fast. White chocolate can be temperamental, and that’s not exactly the quality I’m looking for in chocolate when I need some comfort.
Not the best opening line for a post that’s supposed to convince you into making white chocolate truffles, is it? Well the fact is, I was looking for something to share that you can use to add to your New Year’s table.
New Year’s spread is all about dainty food. The most pretentious of flavors that you wouldn’t usually have on regular days. Because even though some might just brush it off as just another day, it’s a bit more than that. It’s gives you closure. Something that needs to be celebrated.
White chocolate really needs something to cut through its sticky sweetness and the clementine is perfect for the job. It magically transforms the chocolate into a bright and fresh creamy goodness. Thyme adds yet another dimension to these truffles, creating an awesome flavor combination. A shot of instant coffee kicks back the sweetness, without over empowering the other flavors. And lastly, the specks of bright red cranberries and green pistachio make these yummy little balls really cheerful.
So there you have it folks. The last post of 2016. I hope you all have a brilliant new year, with nothing but the happiest celebrations.
Clementine and Thyme White Chocolate Truffles
Makes 25-30 Truffles or one roll
- 300 grams white chocolate, chopped into small pieces
- 70 grams unsalted butter
- 3 tablespoons heavy cream
- sprig of thyme
- pinch of salt
- 1 tablespoon instant coffee diluted in water
- zest of one clementine
- 1/3 cup roasted pistachio, finely chopped
- 1/3 cup dried cranberries, finely chopped
- 100 grams crushed biscuits (I happened to have thyme flavored biscuites, but regular digestive biscuits work just fine)
- powdered sugar for coating
- In a small sauce pan over low-medium heat melt butter, add heavy cream and stir just to combine, then stir in salt, coffee, and thyme sprig. Set aside.
- In a microwave, or over a double boiler, melt finely chopped white chocolate, stirring casually until smooth and completely melted. DO NOT over heat the chocolate. It takes some time to melt completely. The chocolate should only be hot enough so that if touched with finger, it will feel about the same temperature as your body.
- Remove from heat and using a rubber spatula gently stir in lukewarm mixture of butter and heavy cream into melted chocolate. Butter and heavy cream mixture should be approximately the same temperature as melted chocolate when you combine them.
- Stir in clementine zest, finely chopped cranberries and pistachio, and crushed biscuits and let it sit at room temperature for an hour, cover with a plastic wrap pressed on the top of the mixture so a film does not form. Then refrigerate for 2-3 hours (until firm).
- With a small spoon or a melon baler scoop out the mixture and roll into an desired sized balls. It might stick to your hands so clean your hands with a paper towel after rolling each ball. Alternatively, you can dump the mixture onto a cling film, and roll it into a log, squeezing the sides to secure the shape.
- Roll each truffle into powdered sugar to coat them well.
- Store in the fridge in airtight container up to 1 week or freeze for longer storage.
Bon Appetit 🙂