Whittakers White Chocolate And Passionfruit Truffles Recipes

WHITTAKER'S WHITE CHOCOLATE AND PASSIONFRUIT TRUFFLES

Steps:

• Bring a few inches of water to a very gentle simmer in a medium-sized saucepan. In a separate small saucepan, heat and stir the shop-bought passionfruit sauce until hot. Place the chopped white chocolate into a medium-sized mixing bowl. Pour the hot passionfruit sauce over the chocolate and leave to stand for 2 minutes. This will give the chocolate time to soften. Using a spatula, stir the ganache until thick and smooth. If all the white chocolate has not melted, then place the bowl over the gently simmering water and stir for 20-30 seconds to heat the ganache. Remove and stir until completely smooth. Leave the ganache to cool, then place in the refrigerator for around 1 hour, until completely set. Line a tray with cling- lm. Remove the ganache from the refrigerator. Wash and dry your hands, then roll heaped teaspoons of ganache into balls, placing each onto the tray. Place the rolled truffle balls in the refrigerator for 30 minutes, or until rm. Roll the truffle balls in toasted sesame seeds to coat and finish. Chef's notes These fabulous truffles were without doubt the most loved by customers at One Aldwych, London, where I ran the kitchens for nine years. This white chocolate ganache - chocolate mixed with either cream or a sauce is called a ganache - will keep for 2 weeks if stored in an airtight container in the refrigerator. Chocolate truffles are best enjoyed at room temperature.

WHITE CHOCOLATE PASSION FRUIT TRUFFLES

Steps:

• Place 1 pound of the chocolate in a 2-quart mixing bowl. In a 1-quart saucepan over medium heat, bring the cream to a boil. Pour the cream into the bowl with the chocolate. Let the mixture stand for 1 minute, then stir together with a rubber spatula, whisk, or immersion blender until thoroughly blended. Add the passion fruit purée and stir to blend well. Cover the truffle cream, let cool to room temperature, and chill in the refrigerator until thick but not stiff (3 to 4 hours). Or let the truffle cream sit at room temperature for several hours or overnight until completely set and thick.
• Line 2 baking sheets with parchment or waxed paper. Fit a 12-inch pastry bag with a large, plain round pastry tip with a 3/4-inch opening and fill partway with the truffle cream. Holding the pastry bag 1 inch above the paper, pipe out mounds 1 inch in diameter. Or use a small ice cream scoop to form the mounds. Cover the mounds with plastic wrap and chill in the freezer for 2 hours or in the refrigerator for 6 hours.
• Dust your hands with confectioners' sugar and roll the mounds into balls. These will be the truffle centers. Cover and chill the centers for another 2 hours in the freezer.
• Remove the truffle centers from the freezer and bring to cool-room temperature so the outer coating won't crack when they are dipped. Line 2 more baking sheets with parchment or waxed paper. Melt and temper the remaining 1 1/2 pounds chocolate (see pages 25-30). Place a truffle center into the tempered chocolate, coating it completely. With a dipper or fork, remove the center from the chocolate, carefully shake off the excess chocolate, and turn the truffle out onto the paper. After dipping the truffles, place 2 tablespoons of the tempered white chocolate in a paper pastry cone and snip off a tiny opening at the pointed end. Pipe the letter P on top of each truffle.
• Let the truffles set up at room temperature, or chill them in the refrigerator for 10 to 15 minutes. When the truffles are set, place them in paper candy cups. In a tightly covered container wrapped in several layers of aluminum foil, the truffles will keep for 1 month in the refrigerator or 2 months in the freezer. The truffles are best served at room temperature.
• VARIATION
• Instead of dipping the truffle centers in chocolate, roll them in a small bowl of confectioners' sugars as soon as they are formed.