Receta Mango Truffles
It’s the beginning of a
new year and I wanted to start off with something sweet :).... I have already tried many truffles and mango
truffles was in my mind for a long time, even tried once which did not turn out
as expected .... so this Christmas I tried these again and it came out pretty
well..... I used the basic recipe of Pumpkin Truffles..... The only problem was to shape the ganache to a
perfect ball.... the ganache was so fragile you need to freeze them before and
after shaping it..... also you have to rub your hands with powdered sugar very
well..... May be using a chocolate mould will make the whole process little more
effortless; I have to try that next time..... Mango puree should be thick and I
used frozen Alphonso mango puree....
Ingredients:
- 1/4 cup Heavy Cream
- 1/2 vanilla bean or 1 tsp Vanilla essence
- 340gm (12 oz) White Chocolate
- 1/4 cup Mango Puree (I used frozen Alphonso mango puree)
- 1 tbsp Rum
- 2 cup Powdered Sugar
- 340gm (12 oz.) Dark or milk chocolate(I used
- both)
Method:
Pour 340gm (12 oz) white chocolate into
a medium mixing bowl.
In a separate small bowl, measure out mango
puree and rum. Set aside.
Add cream to a medium sauce pan, and
scrape in vanilla.
Heat on medium, stirring constantly,
until cream just comes to a boil.
Pour cream over chocolate, and whisk
until chocolate is melted and smooth.
Then, while still stirring constantly,
whisk in your mango puree mixture.
Set aside until cooled to room
temperature.
Chill in the fridge overnight.
Scoop small mounds onto parchment lined
baking sheets. Freeze 30 minutes.
Rub powdered sugar on your hands and
pour the rest into a bowl. Take a mound of ganache off of the parchment paper
and drop in the bowl of powdered sugar.
Roll it around a bit and then shape
into balls and lay them on a baking sheet lined with more parchment paper.
Chill in the freezer for at least 15 min.
Heat up dark chocolate over a double
boiler. (Make sure chocolate isn't too
hot or runny or your ganache won't hold together when you dip it. Make sure
chocolate doesn't cool down too much either. The chocolate should be completely
smooth and velvety).
Take out a few truffles at a time (1/3 to 1/4 of the entire batch), and
dip in the chocolate and place on another sheet of parchment paper. (To dip, since these were so fragile, you can
plopped them in the melted chocolate, spooned chocolate over it to cover it,
scooped it up with a spoon, transferred it to a fork to let the excess
chocolate run off, then transferred it back to the spoon so that I could lay it
nicely on the parchment paper).
Refrigerate for a good 3 hours.