Wishing everyone a wonderful Diwali this year. Despite all the pandemic chaos, lack of get togethers, parties or celebrations I still decided to celebrate by making some treats to share with neighbors and close friends. I love making Fusion desserts. An example are these Gajar Halwa Chocolates that I made couple years ago. This time I decided to try some Indian fusion flavored truffles using both white chocolate and semi-sweet chocolate.
I took a whole lot of pics, too many as usual, so I may papparize this post with some of those, let the pics do the talking huh... ;-)
Similarly
made another single batch of Chocolate Ganache and divided them to form 2
different flavored truffles : Almond Joy and Chocolate Orange
I personally felt each truffle flavor came out better than I had expected. Can't wait to try more flavors. Let’s get to making these shall we? :-)
White Chocolate Ganache for Truffles
You’ll Need
2
cups White chocolate chips
½
cup Heavy Cream
Directions
1.
Heat heavy cream in a saucepan until it just
begins to boil and pour it over the chocolate chips.
2.
Let it stand for 2 mins and then mix gently
until all the white chocolate chips melt and form a smooth flowy ganache.
3.
Divide the ganache in two bowls equally.
We will now make Kesar pista flavored truffles and Rose flavored truffles
from each bowl of white chocolate ganache respectively.
(makes 14)
You’ll need
1
batch White chocolate ganache
1-2
teaspoons Kesar or Saffron strands
1
teaspoon Water/Cream
¼
teaspoon Kesar essence (optional)
Few
drops of Yellow food coloring (optional)
For pista filling:
2
Tablespoons crushed pistachios
2
teaspoon powdered sugar
1
Tablespoon Almond flour
Few
drops Water
For garnish
1
cup crushed pistachios
Directions
Prepare
the kesar flavored ganache
1.
Crush kesar (saffron) slightly with your
fingers.
2.
Soften the saffron by warming kesar and water in
a microwave for 10 seconds
3.
Add this kesar to the slightly warm white chocolate
ganache. (If more flavor is required add kesar essence.)
4.
Use yellow food coloring for a vibrant color (optional)
5.
Allow the ganache to cool and set in the refrigerator
for 2hours.
Prepare the pistachio filling
1.
Mix together all the ingredients with few drops
of water, just enough to form a smooth and sticky dough.
2.
Grease both palms with oil/ghee and form small ¼
teaspoon sized balls of the pistachio filling. This will be added to the center
of the kesar truffles once the ganache sets.
Make the Kesar Pista truffles
1.
Once the ganache has set, use a teaspoon to
scoop enough ganache to form the truffle.
2.
Grease both palms with oil/ghee and roll the
truffle.
3.
Make a small indent in the center and place the
pista filling in the center and roll back to form a smooth round truffle.
4.
Roll each truffle ball into the crushed
pistachios and place on a plate.
5.
Refrigerate the Kesar Pista truffles to set
completely.
(makes 14)
You’ll Need
1
batch White Chocolate Ganache
2
Tablespoons Gulkhand
Few
drops pink food coloring
For garnish
½
cup white chocolate candy melts (outer coating)
crushed dried
Red Rose petals
Directions
1.
While the ganache is still warm, add gulkhand
and few drops of pink food coloring and mix well to combine.
2.
Allow the ganache to cool and set for 2hours in
refrigerator.
3.
Once the ganache has set, use a teaspoon to
scoop out the ganache to form the truffles.
4.
Grease your palms with oil/ghee to smoothly roll
the truffles.
5.
Melt white chocolate candy melts until smooth, roll
each rose truffle with the white chocolate and place on parchment paper.
6.
Garnish with crushed dried rose petals.
7.
Refrigerate the Rose truffles to set completely.
Chocolate Ganache for Truffles
You’ll Need
2
cups Semi-sweet or Dark chocolate chips
½
cup Heavy Cream
Directions
1.
Heat heavy cream in a saucepan until it just
begins to boil and pour it over the chocolate chips.
2.
Let it stand for 2 mins and then mix gently
until all the white chocolate chips melt and form a smooth flowy ganache.
3.
Divide the ganache in two bowls equally.
We will now make Almond Joy flavored truffles and Chocolate Orange flavored truffles from each bowl of chocolate ganache respectively.
(makes 12)
You’ll Need
1 batch Chocolate Ganache
2 tablespoon roasted and
crushed Almonds
For garnish
½ cup sweet Coconut flakes
Directions
1.
Add the crushed almonds into the chocolate
ganache while its still warm and mix to combine well.
2.
Allow the chocolate ganache to now cool and set
in the refrigerator for about 2 hours.
3.
Once the ganache has cooled and thickened, scoop
out enough ganache using a teaspoon to form small truffles as desired.
4.
Grease both palms with oil/ghee to smoothly roll
the truffles.
5.
Finally coat the truffle balls into the sweet
coconut flakes and refrigerate it again to set completely.
(makes 12)
You’ll Need
1 batch Chocolate Ganache
1 Tablespoon fresh grated Orange
zest
¼ teaspoon Orange essence
For garnish
½ cup Chocolate candy
Melts (outer coating)
Edible Gold leaf
Directions
1.
Add the orange zest and orange essence into the
chocolate ganache while it’s still warm and mix to combine well.
2.
Allow the chocolate orange ganache to now cool
and set in the refrigerator for about 2 hours.
3.
Once the ganache has cooled and thickened, scoop
out enough ganache using a teaspoon to form small truffles as desired.
4.
Grease both palms with oil/ghee to smoothly roll
the truffles.
5.
Melt the candy melts and coat the truffle balls in
the melted chocolate and place each truffle on a parchment paper.
6.
Decorate each truffle with edible gold leaf as
desired.
7.
Refrigerate the chocolate orange truffles to set
completely.
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