1/4 cup Heavy Cream
1/2 vanilla bean or 1 tsp Vanilla essence
340gm (12 oz) White Chocolate
1/4 cup Mango Puree (I used frozen Alphonso mango puree)
2 cup Powdered Sugar
340gm (12 oz.) Dark or milk chocolate(I used both)
- Pour 340gm (12 oz) white chocolate into a medium mixing bowl.
- In a separate small bowl, measure out mango puree and rum. Set aside.
- Add cream to a medium sauce pan, and scrape in vanilla.
- Heat on medium, stirring constantly, until cream just comes to a boil.
- Pour cream over chocolate, and whisk until chocolate is melted and smooth.
- Then, while still stirring constantly, whisk in your mango puree mixture.
- Set aside until cooled to room temperature.
- Chill in the fridge overnight.
- Scoop small mounds onto parchment lined baking sheets. Freeze 30 minutes.
- Rub powdered sugar on your hands and pour the rest into a bowl. Take a mound of ganache off of the parchment paper and drop in the bowl of powdered sugar.
- Roll it around a bit and then shape into balls and lay them on a baking sheet lined with more parchment paper. Chill in the freezer for at least 15 min.
- Heat up dark chocolate over a double boiler. (Make sure chocolate isn't too hot or runny or your ganache won't hold together when you dip it. Make sure chocolate doesn't cool down too much either. The chocolate should be completely smooth and velvety).
- Take out a few truffles at a time (1/3 to 1/4 of the entire batch), and dip in the chocolate and place on another sheet of parchment paper. (To dip, since these were so fragile, you can plopped them in the melted chocolate, spooned chocolate over it to cover it, scooped it up with a spoon, transferred it to a fork to let the excess chocolate run off, then transferred it back to the spoon so that I could lay it nicely on the parchment paper).
- Refrigerate for a good 3 hours.
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