White Chocolate Mojito Truffles are delicate white chocolate shells filled with a luxuriously smooth ganache with fresh lime, mint and a touch of vodka.
Course Dessert
Cuisine Chocolate
Prep Time 30 minutesminutes
Total Time 30 minutesminutes
Servings 30
Author i sugar coat it!
Ingredients
For the ganache:
150gramswhite chocolate, 35%I used Valrhona Ivoire
a scant droplime oil optional, but gives a more pronounced citrus flavour
20gramsbutterunsalted
zest of two limes
For the the shells or coating:
30truffle shells home-made or store-bought
200gramswhite chocolate, temperedfor 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.