Yields: 30 truffles
Ingredients:
- 2/3 cup (150 ml) whipping cream
- 2 cups (500 ml/12 oz package) semisweet chocolate chips
- 2 teaspoons (10 ml) vanilla extract
Toppings:
- ¼ cup (60 ml) unsweetened cocoa powder
- ¾ cup (175 ml) sweetened shredded coconut, toasted
- ¾ cup (175 ml) banana liquor
- ½ cup (125 ml) finely chopped unsalted pistachios
- ½ cup (125 ml) finely diced candied ginger
- Sprinkles
Method:
- Add whipping cream to a medium sized saucepan and bring to a boil, making sure not to burn. Remove from the heat and add chocolate.
- Whisk until the chocolate is fully incorporated; add vanilla extract and separate chocolate mixture into three separate bowls.
- In one bowl add grated orange peel, in the second bowl add espresso powder, and in the third bowl add banana liquor. Cover each with plastic wrap and place them to the fridge to cool until the chocolate is firm – at least 3 hours.
- Using two spoons, form rounded balls of each mixture and place them on a baking sheet lined with wax paper. Place the baking sheet in the freezer to set for approximately 45 minutes to 1 hour.
- Roll truffles in different coatings – nuts, coconut, cocoa, sprinkles, and candied ginger – and place them on a tray.
- Serve and enjoy!