White chocolate and tonka bean truffles
Item 1 of 1
- Petit four
- 20
- 30 minutes
The South American tonka bean - available online or from specialist food shops - has an almost hay-like, vanilla aroma and is used in this James Sommerin recipe to give Kahlúa-infused white truffles an interesting extra layer of flavour.
First published in 2015
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Ingredients
Metric
Imperial
White chocolate truffles
- 1 tonka bean, finely grated
- 150g of white chocolate
- 30ml of whipping cream
- 10g of butter
- 10ml of Kahlúa
Coating
- 200g of dark chocolate
SAVE RECIPE
Equipment
- Parisian scoop / melon baller
- Bain-marie
- Blender
Method
1
Before starting, place the 200g dark chocolate into the freezer. If you are using a brick of chocolate, break it into pieces small enough to be blended first
- 200g of dark chocolate
2
Place the white chocolate and butter together over a bain marie to melt
- 150g of white chocolate
- 10g of butter
3
In another pan, combine the cream with the finely grated tonka bean over a low heat and bring to the boil, remove from the heat and pour over the melted white chocolate mixture
- 30ml of whipping cream
- 1 tonka bean
4
Stir continuously until melted, then add the Kahlúa. Allow to set in the fridge overnight
- 10ml of Kahlúa
5
Using a large Parisienne scoop and working in a cool part of the kitchen, form into balls and place on a tray lined with non-stick baking paper
6
Blend the frozen dark chocolate into powder like consistency. Place on a plate and roll the scooped truffles in chocolate before serving
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