Christmas-themed white chocolate truffle shells filled with decadent eggnog, coconut rum and peppermint ganaches.
Merry Merry Christmas you lovely lot!!! You’ll likely be busy unwrapping gifts when this post goes live, but these White Chocolate Holiday Truffles (or we can call them bonbons) will be here awaiting your visit when that sweet craving hits.
These truffles were the very last of my holiday edible gifts. They were to be packaged and gifted to my colleagues before I took off for vacation. My last day in the office was Tuesday and I planned to sneak in extra early on Wednesday morning and pull a Santa – leave a package of three on each person’s desk and vanish before anyone arrived.
Unfortunately, my plans were crushed, literally! How, you ask… by the driver side tire of my car. 🙁 I am still not quite sure how this occurred – I blamed the Dude and he blamed me. Granted it was still dark, we weren’t quite fully awake and we had our hands full trying to pack the trunk… but, really!?!
As he was behind the wheel, I still feel he should take the blame. Although, one might argue that I am to blame for forgetting the bag on the driveway. Also, ridiculous shit like this tends to happen to me, so there’s that. But with a backup camera and all sorts of safety assist sensors that start screaming the second we get too close to the lines separating lanes, one would think this could have been avoided.
Thankfully, it wasn’t an animal or a child (a child on our driveway at 5am would be puzzling, to say the least). The upside…my colleagues had no idea these White Chocolate Holiday Truffles were headed their way, so I don’t have to live with the guilt of disappointment.
I call these lazy truffles, because I didn’t sit and paint over one hundred cavities with holly, snow flakes and evergreen. Instead, I used what are called blister sheets – disposable molds with the cocoa butter designs already painted on.
This was my first time using such molds (you may have caught my how-to behind the scenes on Instagram stories). Although they saved time from a design aspect, they were a pain to work with when it was time to flip and tap out the excess chocolate. Drama aside, the cocoa butter designs transferred onto the tempered chocolate beautifully and there was virtually zero clean-up after. YAAAY for that!
As mentioned, I made these White Chocolate Holiday Truffles in three flavours:
- holly = eggnog (you can find my recipe here)
- snow flakes = coconut rum (will share recipe in a future post), and
- evergreen = peppermint (see recipe below)
Have yourself a merry little Chistmas and see you back here soon for a few NYE drinks and bites scheduled to go live the week leading up to 2017!
- half sphere molds, or a shape of your preference
- 400 grams white chocolate, tempered
- 125 grams whipping cream, 35% (you may substitute coconut cream/full fat milk)
- 40 grams glucose
- 5 grams fresh mint leaves
- 240 grams white chocolate (I used Valrhona Opalys 33%)
- 40 grams unsalted butter, softened
- 1 gram teaspoon mint extract (adjust to your personal taste)
- Temper the chocolate (see how here)
- Cast the molds with the tempered chocolate, tap out excess chocolate from molds and scrape away excess.
- Place face down on parchment paper to set, then place in the refrigerator for 10 minutes.
- Remove from the refrigerator and set aside until ready to fill.
- Place the glucose, cream and mint leaves in a saucepan and bring to a simmer. Remove from heat, cover and steep for 5-10 minutes, depending on how strong you like it.
- While the mint is steeping, melt the chocolate partially over a double boiler. You can also do so using a microwave, but it's not my preference.
- Remove from heat and pour the cream mixture through a sieve, over the partially melted chocolate. Use a whisk to stir (not whisk) until the mixture is fully combined and smooth.
- Allow the ganache to cool to about room temperature and stir in the butter and extract unit well combined. Allow to cool before piping.
- Pour the ganache into a piping bag and snip a small opening at the tip of the bag.
- Fill each mold with the ganache and allow to set (overnight is best, but 3-5 hours will also work depending on the temperature conditions in your home).
- If leaving them as half spheres, be sure not to fill all the way to the top, so that they can be easily capped.
- If joining the two halves, you can be a little more liberal with the filling. You will need to slightly warm the edges of each half sphere and gently press them together to create the spheres.