Fruitcake White Truffles
Fruitcake White Truffles
Ingredients
- 8 oz (225 g) white chocolate, finely chopped
- 1/4 cup (60 ml) 35% cream
- 1 tablespoon (15 ml) corn syrup
- 1 tablespoon (15 ml) Cointreau
- 2 tablespoons (30 ml) unsalted butter, softened
- 1/4 cup (60 ml) candied fruit, chopped
- 3 tablespoons (45 ml) walnuts, chopped
- 4 oz (115 g) white chocolate, chopped
- 1/2 cup (125 ml) ginger snap cookies, reduced to a fine crumbs in the food processor (about 10 cookies)
Instructions
- Place the chocolate in a bowl. Set aside.
- In a saucepan, bring the cream, corn syrup, and liqueur to a boil. Remove from the heat. Pour over the chocolate. Allow to melt 1 minute, without stirring.
- With a whisk, stir until the ganache is smooth. Add the butter and stir until smooth. Add the candied fruit and walnuts.
- Transfer to a 20-cm (8-inch) square dish for the ganache to cool faster. Cover and refrigerate for 2 to 3 hours or until the ganache is firm but still malleable.
- Line a baking sheet with parchment paper.
- With a spoon, use 15 ml (1 tablespoon) of ganache for each truffle and shape into a ball in the palm of your hands. Place on the baking sheet and refrigerate for about 15 minutes.
Fruitcake White Truffles