Mojito Truffles
Mojito Truffles
There is nothing quite like a delicious, gooey centered, flavor-packed truffle! One of my favorite combinations of flavors is that which you find inside of a Mojito – minus the alcohol for me. Welcome Mojito Truffles to the scene.
That perfect combination of tingly peppermint and tart lime packs a flavorful, delicious punch in your mouth. No wonder mojitos are so popular and refreshing!
These rich, smooth truffles are perfect for any special gathering! They make a decorative dessert on any baby or bridal shower buffet, at a summertime barbeque, or themed birthday party.
But take it from me – they are a huge hit around the holidays! Add them to your Christmas dessert table or next to the Easter brunch sweets. I promise there will be no leftovers.
Start with Quality White Chocolate
The secret to soft, “gooey on the inside, crunchy on the outside” truffles is to start with top quality white chocolate chips. My go-to brand is Ghirardelli white chocolate chips. These are available in most grocery store chains and are surprisingly affordable for their quality.
White chocolate naturally contains milk so when it comes to making your ganache by adding cream, be careful not to overdo it. A little will go along way to create that silky-smooth truffle filling that is packed with flavor and melts in your mouth.
Serving Up Cute
Part of the fun of making truffles is picking out the cute little mini-muffin cups to set them in.
I love to have a different colored or patterned muffin cups, depending on the occasion and what type of truffle I’m serving. For example, the same Mojito truffle in a red muffin cup looks festive enough for Christmas!
Put it in a cute white muffin cup and it’s the perfect addition to an Easter Brunch buffet or adorable baby shower spread.
Here are a few of my favorite mini-muffin cups for truffles.
How to Serve Mojito Truffles
Truffles look super cute in an adorable little tin or lined out on a brightly-colored plate. Around the holidays, places like the Dollar Tree carry really adorable holiday tins that are perfect for storing and transporting truffles. Line the tins with festive tissue paper and layer the truffles, with tissue paper between each layer.
These make wonderful hostess gifts and are a hit on the lunchroom table at work. Truffles are so wonderful because they can be dressed up or dressed down, depending on the occasion and display.
Making Mojito Truffles
To make these delicious truffles, start by pouring your white chocolate chips into a heat-safe mixing bowl. I like to use a medium-size Pyrex bowl, in case I need to reheat the chocolate along the way.
Then heat up your heavy whipping cream in a small sauce pan. Be careful not to boil it. As soon as you see bubbles on top, it’s ready.
Poor the heavy whipping cream over your white chocolate chips and, using a whisk, whisk the two together rapidly until the chocolate is fully melted. If there’s not enough heat to fully melt your white chocolate chips, zap the two in the microwave at 10 second intervals, stirring between intervals. Once you have a smooth mixture, add your peppermint extract.
Now it’s time to solidify the ganache in order to make that classic truffle shape. Place a layer of clear plastic wrap directly onto the surface of your chocolate mix so that a film doesn’t form as it cools. Place it in the fridge to cool.
Chill for at least an hour; any sooner and it will be too soft to handle. Trust me ~ it’s worth it!
Shaping Your Mojito Truffles
Remove the white chocolate from the fridge and, using a one-inch melon baller or spoon, scoop out the mixture. It will be very sticky; you can coat your hands in powdered sugar if you like. I prefer to just work fast.
Using your hands, shape the white chocolate into round balls. Place them on wax paper and freeze again until they are firm – approximately 30 minutes.
Preparing the White Coating
After 20 to 30 minutes in the freezer, you’re ready to melt your white coating. Melt this according to the package directions.
Then, placing each truffle on a fork, dip them one at a time into the white coating, being sure to tap off any excess coating. Place each truffle on a cooling rack with wax paper beneath.
If your candy coating starts to thicken, microwave it for 15 seconds, stir and continue.
Preparing the Mint Drizzle
Let these solidify at room temperature (this takes about 5-10 minutes). While they’re hardening, mix up your light green lime juice drizzle by combining powdered sugar and lime juice – adding lime juice ½ tablespoon at a time. You want the consistency to be runny enough to fall off a spoon, but thick enough to make ribbons on your truffle.
Using a spoon, drizzle the lime coating across your truffle making skinny, wispy lines in the same direction. Let the drizzle harden completely before serving – about 15 minutes.
Storing Your Mojito Truffles
These will keep at room temperature for a day or so. We prefer to keep ours in the fridge and better yet the freezer until it’s time to enjoy them. The high cream will help guarantee that, even out of the freezer, they’re slightly gooey.
Simple, delicious, and packed with flavor!
The Recipe
Mint Lime Mojito Truffles
Ingredients
Mint Ganache Filling
- 1 cup white chocolate chips
- 1/4 cup heavy whipping cream
- 3/4 tsp peppermint extract
White Truffle Coating
- 10-12 oz white vanilla coating or almond bark
- 1/2 cup powdered sugar (sifted)
- 1/2 tbsp freshly squeezed lime juice (strained)
- a hint green dye or food coloring
Instructions
Making the Mint Ganache Filling
- Place white chocolate chips in a medium microwave-safe bowl.
- Heat heavy whipping cream over low heat until bubbles start to form on top; just before boiling.
- Pour hot whipping cream over white chocolate chips and whisk vigorously until smooth (about 2 minutes). If the mixture still contains chips, microwave at 10 second intervals, stirring between.
- Add peppermint extract.
- Place layer of plastic wrap directly on surface of white chocolate mixture and refrigerate at least one hour.
- When chilled, scoop mixture out using one-inch melon baller or spoon. Using the palms of your hands in a circular motion, form white chocolate into one-inch balls.
- Place on wax paper and freeze at least 30 minutes.
Making the White Truffle Coating
- Melt white coating according to directions on the package.
- Place each truffle on a fork and dip it into the white coating, shaking off excess.
- Set them on a cooling rack with wax paper beneath, to allow them to solidify.
Making the Lime Drizzle
- Mix powdered sugar and lime juice in a small bowl, adding lime juice ½ tablespoon at a time.
- Using a spoon, gently drizzle the mix over each truffle, whipping the spoon back and forth in the same direction to make thin, wispy lines.
- Allow to harden completely - at least 30 minutes.
Storing Your Mojito Truffles
- Place in paper mini-muffin tins. Store in a sealed container at room temperature up to 3 days, in the fridge up to one week, or in the freezer up to 6 months.
Notes
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