I recently got into the idea of making truffles again after giving up on it for many years. It took one batch of hand-rolled truffles for me to decide to go online and find a better solution. I found a really neat truffle mold on Amazon, and have made more truffles in the last few weeks than I have made in the past YEAR. And, since it is Mango Season here in South Florida, there have been a lot of mango truffles.
Since my first batch of these truffles, I have made them 3 more times. These truffles are a bittersweet chocolate shell with a whie chocolate mango ganache filling. And, they are a hit each time. Because the white chocolate mango filling is not firm enough to hold a shape for rolling, it is good for molded truffles where you pipe the filing into each one.
These truffle molds make beautiful, bite-sized truffles. They are smaller than a traditional hand-rolled truffle, which means that they work great for fillings that don’t exactly hold their shape for dipping and still have enough filling without creating a big mess.
Make sure that your molds are clean and dry before you get started. I recommend working with the molds on a baking sheet lined with parchment. It will make cleaning up between steps a LOT easier.
Your ganache needs to be cold before you get started, so make that first. Just mix your white chocolate, mango pulp, and cream, then microwave in bursts until the chocolate is melted and the mixture is smooth. Let it cool to room temperature, then cover it with plastic wrap and refrigerate. I let it sit overnight in the fridge, or 1 hour in the freezer.
I’m using a chocolate melting pot from my local craft store. Since these truffles are best stored in the refrigerator, I didn’t see a need to temper the chocolate. If you want to temper your chocolate, feel free. Otherwise, melt the bittersweet chocolate using whatever method you like best.
When the chocolate is melted, fill each cavity of the truffle mold with chocolate.
If your chocolate is thin, let the filled molds sit for a few minutes before you continue. My chocolate is on the thick side, so I flip the molds upside down right away. Let the chocolate run out of the molds, then turn it back facing up and use an offset spatula to scrape off any excess. Let the chocolate sit in the mold until it starts to set. You can expedite this by popping the mold in the fridge around 10 minutes.
You can return the leftover chocolate back to the pot. I used a large angled spatula to scrape it off of the parchment and back into the pot.
Now, it’s time to fill your shells. Fill a piping bag with the white chocolate mango ganache. Pipe some of the ganache into each chocolate-lined cavity. Do not fill them all the way to the top. You will need to leave some room for the next step.
Cover the top of each filled cavity with more melted bittersweet chocolate. Take an offset spatula and smooth out the top of each filled cavity, scraping off the excess chocolate.
Let the assembled truffles set. Again, you can speed up this process by popping them in the fridge for about 15 minutes.
You can pop your truffles out of your truffle mold with some gentle coaxing after they have set.
So pretty!
Store your mango truffles in the refrigerator. Since the filling is softer than a traditional ganache, these are best served cold. They should keep for up to a week.
Mango Truffles
(Adapted from this recipe)
Ingredients
- 5oz white chocolate, chopped
- 1/4 cup mango puree
- 1 tbsp heavy cream
- 1lb bittersweet chocolate (more or less as needed)
- Materials needed: Silicone truffle mold (link here)
Directions
In a microwave-safe bowl, melt the white chocolate with the mango puree and cream in bursts of 15-20 seconds until smooth. Cover with plastic wrap and refrigerate or freeze until ready to use.
Melt the bittersweet chocolate using your preferred method. Fill each cavity of the truffle mold with melted chocolate. Turn the mold upside down and allow the excess chocolate to drip down. Turn mold right side up and scrape the excess chocolate off of the top of the molds.
Allow the chocolate to set in the molds. You can speed this up by refrigerating the molds for 7-10 minutes.
When the chocolate is set, spoon or pipe some of the ganache into each cavity, leaving space at the top to seal the truffles with chocolate.
Spoon some of the remaining melted chocolate on top of each filled cavity. Spread it evenly until it covers the ganache and seals the sides. Scrape off any excess chocolate.
Refrigerate for about 15 minutes or until set.
Once they are set, gently remove the truffles by turning the mold upside down and applying pressure to the bottom of each truffle cavity.
Makes about 4 dozen 1in truffles.