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These absolutely gorgeous truffles are done by Reddit user u/Ctrl_Alt_3lite we just have to say that they are one of the finest pieces of work we have seen and had to share Ingredients: About 400-500 grams of white chocolate depending on the size of your moulds Pineapple, preferably a good ripe fresh one but in a pinch I'm sure tinned would taste fine Coconut cream, about 100mLs. Don't skimp out on a lowfat one :P Cocoa butter, about 40 grams Vanilla 1 lime Caster sugar Pectin (optional, replace the line, caster sugar and pectin with a jam setting mix) White rum Coconut crisps
Optional - Coloured cocoa butter to decorate Feel free to sub out white for any chocolate you like, if you use a dark chocolate (around 70-80% cocoa, generally dairy free) you can make the recipe vegan as well! Method: For the pineapple jelly, add the pineapple (de-cored and peeled), pectin, caster sugar to taste, vanilla and lime to a pot and cook with a little water till the pineapple breaks down. Blend and reduce till a sticky consistency forms and it coats the back of a spoon, allow to cool before filling a piping bag For the coconut ganache, heat up the coconut cream and about 20mL white rum till just below a simmer. Pour over about 140grams of white chocolate callets and the cocoa butter and stir till a smooth ganache forms, don't worry if it seems a little runny at first since it will take time to crystallise If you would like to, start by decorating the moulds. I'm using polycarbonate with edible cocoa butter. To achieve the pictured effect I used a low-stick masking tape (designed specifically for chocolate work) and then painted around it with a small sponge in a swirling motion before removing the tape and painting with white cocoa butter using a spray gun Temper the white chocolate, there are numerous methods to doing this, use whatever works for you. Since this was a small batch I used the microwave method (melt the chocolate at 34 degrees celcius and add white chocolate callets till it hits around 29 degrees celcius before testing) Fill the moulds with tempered chocolate and tap firmly to knock out all air bubbles. Invert and dump out the excess chocolate. Allow to set at around 10-14 degrees for about 10-15 minutes Pipe the shells with pineapple jelly and then ganache, allow to cool again till ganache begins to firm up Crisp up the coconut chips in the oven until golden and then blitz into a fine crumb Temper a little more white chocolate (about 100 grams) and mix through the coconut, seal the chocolates and allow to set before turning out and voila!
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