Ingredients
Scale
- 3/4 cup kesar mango puree
- 1/2 tsp rose water
- 1/2 tsp fresh ground cardamom
- 1/4 tsp salt
- 1 tsp fresh lemon juice
- 4 oz good quality white chocolate, coarsely hopped
- 10 oz white chocolate melting wafers
- a few drops of clear alcohol (vodka, tequila, etc)
- pink and gold luster dust
Instructions
- In a small sauce pan over low heat add mango puree, rose water, cardamom, salt and lemon juice. Stir well. Add white chocolate and stir until melted. Pour mixture into a bowl and cool to room temperature. Once cooled, spoon the mixture into a piping bag or sandwich bag and snip off a small piece of the corner.
- Melt white chocolate chocolate melting wafers in the microwave in 15 second increments, making sure to stir between each increment until all melted.
- Pour melted white chocolate into each mold until it is full and then flip the mold upside down over a baking sheet and tap out any excess chocolate. Flip the mold over and use a spatula to level off and remove any excess chocolate. Put in fridge to set for 2-3 minutes. Pipe in the mango filling until it almost reaches the top. Pour more chocolate on top to seal and level off and remove excess with a spatula. Pop in fridge until the chocolate has set. The chocolate should easily release from the mold.
- Mix luster dust with a few drops of clear alcohol in a small container. Place all the truffles on a plate and flick a brush loaded with the liquid luster dust onto the truffles creating a splatter effect. If you want to, repeat with another color. Let dry and then store in a cool dry place until ready to serve.
- Cook Time: 1 hour
