White Choc Ginger Truffles

Delightful white chocolate mousse like morsels, flavoured with preserved ginger and rolled in desiccated coconut. A perfect ending to any festive or celebration feast and exceptionally delicious when served with coffee.

Makes 20

15 minutes + shaping

chilling overnight

Ingredients

150g quality white chocolate
Sweet Cream
150ml thick double cream
25g unsalted butter
2 tbsp rum or brandy
Flavouring
1 tbsp thick Greek yoghurt
20g preserved or crystallised ginger

- very finely chopped
Decoration
Several tablespoons of desiccated coconut

Instructions

Prepare chocolate:
01 Using a food processor place chocolate pieces into its bowl and process until the chocolate becomes granular like sugar.
Heat sweet cream:
02 Place all sweet cream liquid ingredients into a small saucepan and bring to simmering point.
Mix:
03 Pour hot cream liquid over blitzed chocolate and pulse smooth. Turn runny liquid out into a small bowl and allow cooling before folding in the Greek yoghurt. Cover and chill overnight in the refrigerator.
Assemble:
04 Mix the finely chopped ginger into the chilled truffle mixture using a fork. Dollop teaspoon amounts into the desiccated coconut and roll by hand until evenly covered.
Serve:
05 Allow to chill and firm up again before serving attractively stacked on a plate. Exceptionally delicious with coffee.

Notes

I like my truffles to look as natural as possible and serve them randomly stacked on a plate, however, if you prefer gently roll each truffle ball in the palm of your hand and place in a small paper truffle case. For storage I find layering the final truffle between non stick baking paper inside a Tupperware container works very well, and either refrigerator chilled or frozen. These delightful morsels will keep up to 3 months chilled or frozen.