Quick & Easy

White chocolate and pineapple truffles

white chocolate and pineapple truffles
30 Item



1.Combine cream and chopped chocolate in small saucepan; stir over low heat until smooth. Stir in pineapple and Malibu. Transfer mixture to small bowl, cover; refrigerate 3 hours or overnight.
2.Working with a quarter of the chocolate mixture at a time (keeping remainder refrigerated), roll rounded teaspoons into balls; place on lined tray. Refrigerate until firm.
3.Working quickly, rolls balls in melted chocolate, then in coconut. Place on lined tray; refrigerate truffles until firm.

Truffles are a cook’s secret pleasure: they look splendidly impressive but are actually quite effortless to make. Basically a round of chilled flavoured ganache rolled in melted milk, dark or white chocolate with, perhaps, cocoa, coconut, chopped nuts or citrus rind, a truffle is refrigerated until it’s set then presented en masse or singly, with coffee or as a gift. It is thought to have been named by French confectioners who thought it bore visual similarity to the rare black mushroom, and it’s true that the two are equally luxurious and mind-blowing in taste. Start making your truffles two days before they’re to be eaten so that you don’t have to hurry their preparation.


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