Watermelon Truffles
Here in Australia, we're just reaching the end of a long, cold and wet winter. I've spent most of the winter outside in it thanks to my research, so it's been a very wet, muddy and, at times, thoroughly miserable winter for me.
While there are aspects of winter in enjoy (winter warmers, yes please, especially after a hard day of field work), I'm definitely missing summer fruit. In lieu of the summer to accompany it, I decided to make the next best thing.
These truffles may taste nothing like watermellon, but the aesthetic is enough to tide me over until summer arrives.
When I'm making truffles, I tend not to use a recipe. Half the time the recipe will be spot on, and other times it'll leave you with truffles that are impossible to roll without getting covered in chocolate. It's best to make them by feel. Here's how I make mine.
First we need our cake crumbs. I used a large batch of buttercake mixture I made for a few projects and tinted white. The recipe made 12 cupcakes, but I used 6 for the truffles. Crumble them up using either your fingers or a food processor. The crumbs don't need to be especially fine. I used a light coloured cake, rather that something like red velvet, because I didn't want the chocolate colour to detract from the redness.
I then made a white chocolate ganache by heating 100ml of cream and pouring it over 200g of chocolate and stirring until smooth. I added some red food dye so the white chocolate wouldn't lighten the colour of the truffles.
Then all you have to do is mix the cake crumbs, the ganache and some chocolate pearls (alternatively, using chocolate chips, sprinkles or black sesame seeds).
Roll heaped tablespoons of the mixture into truffles and pop them on a lollipop stick.
Pop them in the fridge for long enough to set and become cold. The coolness of the truffles helps set the chocolate rapidly once melted.
Then it's as easy as dipping them in some white chocolate...
And then into some green-tinted chocolate.
And done!
I'd orginally planned to paint some watermellon stripes onto the outside, but I so loved the speckled look it took on that I left them as is.
These truffles are pretty sweet thanks to the white chocolate, so if you're anything like me you won't be able to handle many of these at a time. If you're a sweet-tooth, you may have more trouble being as reserved as we were.
The best part is getting to crack them open.
If you'd like the printable recipe, you can grab it at the original post over at Cakecrumbs.
While there are aspects of winter in enjoy (winter warmers, yes please, especially after a hard day of field work), I'm definitely missing summer fruit. In lieu of the summer to accompany it, I decided to make the next best thing.
These truffles may taste nothing like watermellon, but the aesthetic is enough to tide me over until summer arrives.
When I'm making truffles, I tend not to use a recipe. Half the time the recipe will be spot on, and other times it'll leave you with truffles that are impossible to roll without getting covered in chocolate. It's best to make them by feel. Here's how I make mine.
First we need our cake crumbs. I used a large batch of buttercake mixture I made for a few projects and tinted white. The recipe made 12 cupcakes, but I used 6 for the truffles. Crumble them up using either your fingers or a food processor. The crumbs don't need to be especially fine. I used a light coloured cake, rather that something like red velvet, because I didn't want the chocolate colour to detract from the redness.
I then made a white chocolate ganache by heating 100ml of cream and pouring it over 200g of chocolate and stirring until smooth. I added some red food dye so the white chocolate wouldn't lighten the colour of the truffles.
Then all you have to do is mix the cake crumbs, the ganache and some chocolate pearls (alternatively, using chocolate chips, sprinkles or black sesame seeds).
Roll heaped tablespoons of the mixture into truffles and pop them on a lollipop stick.
Pop them in the fridge for long enough to set and become cold. The coolness of the truffles helps set the chocolate rapidly once melted.
Then it's as easy as dipping them in some white chocolate...
And then into some green-tinted chocolate.
And done!
I'd orginally planned to paint some watermellon stripes onto the outside, but I so loved the speckled look it took on that I left them as is.
These truffles are pretty sweet thanks to the white chocolate, so if you're anything like me you won't be able to handle many of these at a time. If you're a sweet-tooth, you may have more trouble being as reserved as we were.
The best part is getting to crack them open.
If you'd like the printable recipe, you can grab it at the original post over at Cakecrumbs.