Did you know that a twist of fate in a 1920’s French pastry kitchen led to the birth of the first chocolate truffle? Picture a moment of accidental alchemy as hot cream cascaded into a bowl of chocolate, giving rise to a velvety ganache.
Named after the esteemed fungus, truffles, these delectable morsels embraced their irregular shapes, becoming synonymous with luxury and indulgence. Our rendition takes this storied treat on a South African adventure, infusing it with a unique velvety texture of rice and the rich, creamy flavour of Amarula.
Inspired by a sweet serendipity, I invite you to savour not just a dessert, but a delicious piece of chocolate history.
White Chocolate Truffles
MAKES: 30 TRUFFLES ½ COOKING TIME: 40 minutes ½ PREP TIME: 3 hours
INGREDIENTS
for the truffles
200 g Spekko Saman White Extra Long Grain Rice, cooked and cooled
40 ml Amarula liqueur
30 ml cream
100 g white chocolate, chopped
5 ml vanilla extract
for the chocolate coating
200 g white chocolate
5 g dried rose petals
METHOD
for the truffles
In a small pot bring the amarula liqueur, cream and vanilla to a gentle simmer. Remove the pot from the stove and whisk in the white chocolate until smooth, place the mixture in a clean dry bowl and allow to cool to room temperature. Once cooled fold in the rice and spread out in half sphere moulds, or alternatively set in a large tray in the freezer and use a melon baller to scoop out once set.
Set the half spheres in the freezer until frozen, and place the half spheres on top of one another to create a sphere.
for the chocolate coating
Melt the white chocolate in the microwave or over a double boiler, ensuring you stir with a silicone spatula every 40 seconds to avoid the chocolate from burning. Once the chocolate has melted, dip the rice spheres inside the chocolate using a toothpick and roll into the dried rose petals while the chocolate is stell melted. The chocolate should not be too hot when dipping.
Store in the fridge in an airtight container.
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