Description
Grapefruit and vanilla are a match made in heaven in these truffles. Perfect for a holiday treat or any time of year!
Ingredients
- 9 ounces, weight White Chocolate
- 1 Grapefruit, Zested
- ⅓ cups Heavy Cream
- ¼ cups Unsalted Butter, Cubed
- 1 pinch Salt
- 1 Vanilla Bean, Seeds Scraped
- 3 teaspoons Grapefruit Juice
- Superfine Sugar, For Dusting
Preparation
Finely chop white chocolate and place in a heatproof bowl. Set aside.
Add grapefruit zest to cream in a small heavy saucepan and bring to a simmer, taking care not to boil. Remove from heat.
Add butter and salt to white chocolate, then pour hot cream mixture into bowl. Melt over a saucepan with simmering water until smooth (do not allow water to touch glass bowl). Add vanilla bean seeds and grapefruit juice and stir to combine. Chill mixture for at least 4 hours.
Using a teaspoon or a small cookie scoop portion out 1-inch balls of ganache mixture. Roll in your hands to form a ball (quickly, as it will begin to melt from the heat of your hands). Immediately sprinkle each truffle with the sanding sugar and place on a parchment-lined baking sheet.
Allow to set in the refrigerator for at least 5 minutes before serving (will keep for up to 2 weeks when stored in an airtight container).
