Prosecco, Lemon Myrtle and White Choc Truffles
Serves: 12
These prosecco, lemon myrtle and white chocolate truffles are a beautiful treat for the festive season. They are smooth, creamy, and oh-so-delicious. They work perfectly as part of a meal, as a small bite before dessert or to have with coffee afterwards, as well as being convenient for when friends pop over during the holidays (if there are any left overs!). The addition of prosecco and lemon myrtle into the ganache mixture is ever so subtle, but leaves you wanting to go back for a second (and maybe a third too!).
- 320g white chocolate melts
- 30mL thickened cream
- 50mL prosecco
- 10 drops lemon myrtle extract
To coat:
- 220g white chocolate melts
- Davidson plum powder
These prosecco, lemon myrtle and white chocolate truffles are a beautiful treat for the festive season. They are smooth, creamy, and oh-so-delicious. They work perfectly as part of a meal, as a small bite before dessert or to have with coffee afterwards, as well as being convenient for when friends pop over during the holidays (if there are any left overs!). The addition of prosecco and lemon myrtle into the ganache mixture is ever so subtle, but leaves you wanting to go back for a second (and maybe a third too!).
- Melt chocolate over a bain-marie until smooth.
- Add cream, prosecco and lemon myrtle, mix to combine. It will thicken up a lot. Cover and cool in the fridge overnight.
- Then use a small cookie scoop or teaspoon to roll equal portions of ganache into balls. Place these on a baking paper lined tray. Once you’ve roll all the ganache, freeze the tray for an hour to firm up the balls.
- When you’re almost ready to coat the ganache balls, melt the remaining white chocolate over a bain-marie until smooth. Let it cool, you do not want this chocolate to be hot otherwise itll melt the ganache.
- Once cooled, coat each ganache ball in white chocolate using two forks to dip and drain them before placing them back onto the baking paper to set. Sprinkle with Davidson plum powder, then repeat with the remaining balls.
- Store in the fridge until you’re ready to serve them.
Note: if your ganache is too soft, place over bain-marie and melt an additional 50-100g white chocolate into the mixture.