Karen and I were recently invited to participate in the Halifax Savour Food & Wine Festival. Because Halifax is such a long drive from P.E.I., we decided to serve something delicious that could be made in advance and easily transported to Nova Scotia.
We made over 1000 truffles and they were a big hit.
White Chocolate Truffles with Lemongrass, Ginger, and Coconut
Ingredients
6825 g white chocolate
1950 g cream
454 g unsalted butter
500 g lemongrass
500 g ginger
2 vanilla bean
4 kaffir lime leaf
454 g toasted coconut
Method
Slowly bring the cream, vanilla, ginger, lime leaves, and lemongrass to just below a simmer. Turn off heat and allow to steep at room temperature for 1 hour. Strain. Bring to a simmer, then pour over white chocolate and butter, allow to sit for 3 minutes, then stir until the chocolate and butter are fully melted. Allow to set in refrigerator overnight. Portion into desired shape and roll in toasted coconut.
Dark Chocolate Truffles with Grand Marnier and Hazelnuts
Ingredients
2500 ml heavy cream
4500 g dark chocolate
908 g butter
900 ml Grand Marnier
908 g toasted and chopped hazelnuts
Method
Slowly bring the cream to just below a simmer, then pour over chocolate and butter. Allow to sit for 3 minutes, then stir until the chocolate is fully melted. Add Grand Marnier and mix thoroughly combined. Allow to set in refrigerator overnight. Portion into desired shape and roll in toasted hazelnuts.
Chef Chris Colburn 