White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.
If I send you a box of White Chocolate Mojito Truffles, would you forgive my absence from this sweet place? Even if you are not a fan of white chocolate, I hope you said yes. It's just that it's summer and for us that means spending as much time outdoors, as is humanly possible.
Given our long cold winters and that my weekdays are spent in an office, outdoor time is mandatory. So, I hope that is enough of an apology for us to remain sugar besties forever. Yup? K! 🙂

Where All the Truffles At?
So that I could bring you something sweet without having to get in the kitchen, I rummaged through my drafts. Mojito is one of my favourite drinks during the warm months, so I plucked these White Chocolate Mojito Truffles from the bunch. They come together easily and taste so much like the cocktail. Win-win!
Oddly, when I searched my blog archives to link to past truffle posts, I was surprised to only find three! Say WHAT!?! I've made a ton of truffles that apparently only made it onto the blog in my mind!! These, for instance, I could have sworn I blogged!
I honestly feel sometimes that I have completely lost my mind...
[Tweet "How to make a mojito more fun? Add chocolate! White Chocolate Mojito Truffles!"]
Don't Cheap Out on the Chocolate
I do remember, however, that these White Chocolate Mojito Truffles were wonderful! But then you can't go wrong with all fresh everything - fresh lime juice and zest and home-grown mint. I even made the vodka in my basement! LOL... just kidding.
Because the chocolate is generally the star of any truffle, I also used a good quality white chocolate, Valrhona Ivoire 35%. I've converted white chocolate haters with this chocolate - not too sweet, delicate vanilla notes and a luxuriously smooth texture.
Some might say that describes me to a T, minus the white... LOOOLLL. If nothing else, I always manage to crack myself up.
Finishing Your Truffles
Yeah, so back to these White Chocolate Mojito Truffles. To give them a close to authentic mojito flavour, I used mojito vodka. Not enough to get you lit - unless you're like me and the very smell of alcohol makes you tipsy - but, just enough to bring the classic cocktail to mind.
This is optional, but if you can get your hands on pure lime oil (see link below) it really amps up the citrus flavour.
I used truffle shells, but if you don't have access to them, you can increase the amount of chocolate and chill the ganache, scoop, roll and enrobe. Better still, you can skip the enrobing step and roll the formed truffles in sanding sugar, or some other finishing of your choosing. I used Matcha for a few, which reminded me of these popsicles.
I love whipping up a big batch and gifting these White Chocolate Mojito Truffles, after I've enjoyed a few. If you plan to whip up a batch, #isugarcoatit on Instagram, I love seeing what you create!
White Chocolate Mojito Truffles
Ingredients
For the ganache:
- 150 grams white chocolate, 35% I used Valrhona Ivoire
- 67.5 grams 35% whipping cream
- 10 grams glucose or honey (may alter taste)
- 5 grams mint leaves finely chopped
- 25 grams lime juice
- pinch sea salt
- 25 grams mojito vodka
- a scant drop lime oil optional, but gives a more pronounced citrus flavour
- 20 grams butter unsalted
- zest of two limes
For the the shells or coating:
- 30 truffle shells home-made or store-bought
- 200 grams white chocolate, tempered for coating
Instructions
Make the ganache:
- Place chocolate in a heatproof bowl and place over pot of simmering water to melt (or melt in a microwave). Once melted, remove from the heat and set aside.
- Add the the whipping cream, glucose, mint leaves, salt and lime juice to a saucepan and bring to boil over medium-low heat. Cover and allow to infuse and cool.
- Pour the cream mixture through a strainer, over the melted chocolate, while stirring with a whisk. Add the vodka and a drop of lime oil and stir until well combined.
- Add the butter and use an immersion blender (hand blender) to emulsify the mixture. Use a spatula to fold in the lime zest.
Assemble the truffles:
- Pipe ganache into the shells, leaving a little room at the top for capping. Allow the ganache to set.
- Temper some white chocolate for capping and coating. Once the ganache is set, pipe a small amount of chocolate to close the truffles. Allow to set, then coat in the remaining tempered chocolate. Decorate to your liking.



Chocolate Raspberry Waffle Ice Cream Sandwiches are the perfect treat to welcome summer, officially! The weather, although wet, has been rather warm these past few weeks, so it has felt like summer for a while. Still, I felt a formal welcome was in order.
I love my Kitchen Aid Ice Cream Maker Attachment, but if I could, I would shorten freeze time to remove the wait between whipping up batches of ice cream. The second wish comes from the Dude and that is around the space the bowl takes up in the freezer. It drives him nutty, but guess who eats most of the ice cream it produces???
Let's start with the creamy, tangy one in these Chocolate Raspberry Waffle Ice Cream Sandwiches! Did you catch my story of the making of these waffles over on Instagram? If not, you can see some of it in this
Homemade Raspberry Frozen Yogurt (or not...)



These Rhubarb Parfait Frozen Yogurt Bars are actually from last year, but I didn't get a chance to share them. I thought this would be the perfect time share them, as we near the end of their season. Plus, I don't imagine they would want to sit out another year. Bench warmers, these aren't.
Frozen Yogurt of the Coconut Variety
With my yogurt made, I then churned it with some sugar and a little salt using my Kitchen Aid ice cream attachment - a quick and easy technique I found on 

Trifle, parfait or fool, whatever you call them, I call them easy! These Funfetti White Chocolate Mousse Trifle, although not your traditional fare are the perfect easy treat for impromptu entertaining.
These Funfetti White Chocolate Mousse Trifle aren't as loaded and messy as I normally like my trifles. Fruits disappear in record time in my household and on this particular day we were fresh out and I was just too lazy to to run to the store. Of course, the Dude showed up with bags of fruit hours after I shot the photos (it was his turn to grocery shop).
I seriously don't remember why candles made it into the equation back when I made these, but I'll pretend that I had the foresight to know I would be sharing them around my birthday. Yeah, let's go with that! It was likely just a Friday worth celebrating after a long week. I'll take that too! 🙂 One really does not need a reason to celebrate, or enjoy cake. AMIRIGHT?!?
With warmer days ahead (hopefully...), desserts like this Funfetti White Chocolate Mousse Trifle are perfect for those of us who put our ovens on seasonal sabbatical. Store-bought cake and cookies would work just fine, but I would encourage you to make your own curd. Store-bought is just no match and it can easily be made in advance. For a little crunch, I sometimes add pieces of leftover baked meringue. YUMM!

These Mango Passion Fruit Bonbons embody two flavours from my long list of childhood faves - mango and passion fruit. Paired with a little coconut rum they deliver a taste of the tropics wrapped in silky white chocolate.
As I was going through my mountain of photo files a few weeks ago, I found these Mango Passion Fruit Bonbons! They're a batch I made back while I was I still finishing up the Chocolatier certificate. We made a passion fruit ganache in Chocolate Confections class, and although I thought it was good, my tastebuds found it overly tart.




You can take mom out for brunch on Mother's Day, or you can whip up a batch of Non-Dairy Banana Flour Waffles and show that you got this!
Funds ran low... FAST! I was too proud to ask, so I took a part-time job, but could only work once or twice a week, so we're talking pennies. Enter the shiny credit cards being handed out all over campus. I mean they were practically giving them away. To this day, I don't know how I qualified at that age!
This time, however, I would be paying her back...wait for it...with interest. MOTHER#$%^&*!!
To my aunt, my surrogate mom, for teaching this once spoiled teen, life lessons in responsibility, and for growing me into the fiscally responsible and financial savvy adult I am today. For always reminding me that I am indeed good enough. For showing me the world and the importance of experiencing other cultures. Whenever an obstacle seems too big, your voice pops in my head (or on the phone) reassuring and encouraging.

So, I hear it's May. Almost a full five months into 2017...WTF! I need a few dozen of these Salted Caramelized White Chocolate Bars to deal. WHERE DOES THE TIME GO?
But White Chocolate Isn't Really Chocolate...
Caramelized White Chocolate


I may not be a superhero, but like Superman, I do have a major weakness - Chocolate Chunk Shortbread Ice Cream Sandwiches! OK, I have a FEW weaknesses, but unlike a superhero, I am perfectly fine being open about them.
Next, fresh tropical fruits. They were at my finger tips as a child, literally. I simply had to go to the backyard and pick them from the trees - ok, an adult would do the picking. I, however, would direct them to the juiciest of the bunch (bossy much?).
French pastry,
The cookie recipe is adapted from 





Happy Easter! I know I've been away a while, but I'm back with a tray of homemade Salted Caramel Cream Easter Eggs to make up for lost time. Are we good now? Great!
Admittedly, I am not a huge fan of the Cadbury egg filling, but there are those around me who are. This works out just fine for my figure - except for a taste test, it wasn't terribly difficult to part ways with this batch.
For the yellow fondant filling, I adapted a recipe from Food.com. It's the so-called Top Secret Recipe version for Cadbury Cream. They used milk chocolate, I used dark. They dipped, I molded and piped. Of course, if you don't own molds, simply allow the filling to set in order to shape it and then dip it in tempered chocolate.
