Recipe: White Chocolate Truffles with Cashews, Coconut and Drunk Raisins
Chocolate truffles. Photo: Ayala Moriel via flickr.
With Christmas and New Year’s coming up, you’re going to want to have a recipe for making a sweet treat—my vote is always for chocolate truffles—that’s rich and decadent. This one, White Chocolate Truffles with Cashews, Coconut and Drunk Raisins, from Chef Renee Marton, fits the bill:
WHITE CHOCOLATE TRUFFLES WITH CASHEWS, COCONUT AND DRUNK RAISINS
© Renee Marton
INGREDIENTS
1 pound white chocolate
1 cup heavy cream
4 oz butter, cut in 8 pieces, and kept cool
½ cup golden raisins
½ cup single malt Scotch
½ cup cashews
½ shredded unsweetened coconut
Pinch salt
2 large egg yolks
Whole nutmeg, for grating
METHOD
1. Soak raisins in Scotch at least 2 hours before using. Strain raisins; chop coarsely and save the liquid.
2. Toast the coconut and cashews lightly in a pre-heated (350 ° F.) oven for about 10 minutes. Coarsely chop the cashews, after they have cooled.
3. Heat the cream until very warm.
4. Chop the chocolate coarsely and put in food processor. While the food processor is running, add the cream and the butter. Process until you almost have a smooth paste – there will be little “dots” of white chocolate – that is what you want.
5. Place the mixture in a mixing bowl. Mix yolks with 7 TB of Scotch, and strain into the white chocolate ganache. Stir until well blended.
6. Add raisins, cashews and ½ of coconut, pinch of salt and pinch of freshly grated nutmeg.
7. When well combined, place mixture in a plastic bag. Cut off one corner—one inch from tip. Squeeze dollops of truffle mixture onto parchment lined cookie sheets, and refrigerate until firm. (You can also drop by spoonfuls.) The truffles should be the size of very large marbles.
8. When the balls are firm, roll them quickly between your chilled palms to shape them into balls, then roll them in the leftover coconut. powdered sugar, etc.
Keep refrigerated until ready to serve. Letting them come to room temperature for will bring out the flavor.
Yield: 30 to 35 truffles
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