Fruit Truffle Chocolate Balls
Easily craft your favorite flavor with frozen fruit, pairing delicate sweet-tangy notes with rich chocolate.
Ingredients
white chocolate (for filling)
270 g
frozen raspberries
60 g
frozen mango
40 g
dark chocolate (for coating)
150 g
white chocolate (for coating)
150 g
Instructions
1
Advance Preparation
Finely chop both chocolates and place them in separate bowls. Line two enamel trays with baking paper.
2
Step 1
Place the frozen raspberries and frozen mango separately on heatproof containers lined with paper towel. Defrost in the microwave for 20 seconds, pat dry, and chop finely with a kitchen knife.
3
Step 2
Place the white chocolate for filling over simmering water and stir with a silicone spatula until melted. Divide into two portions and fold in the raspberries and mango from Step 1 separately, mixing evenly.
4
Step 3
Set the bowls from Step 2 over an ice bath and stir continuously with a spoon as they cool, until the mixture thickens to a workable, scoopable consistency.
5
Step 4
Using two spoons, portion the chocolate from Step 3 into 10 balls each and arrange them on the parchment-lined enamel trays. Refrigerate until firm, then gently roll between your palms to smooth them into neat round shapes.
6
Step 5
Melt the coating chocolates separately over simmering water. Use a fork to dip the raspberry truffles in dark chocolate and the mango truffles in white chocolate, rotating to coat. Once fully covered, transfer them to a wire cooling rack and rotate again so the surface dries with a natural rippled finish.
