Ingredients:
2 cups ripe mango puree
12 oz white chocolate, chopped
1/4 cup heavy cream
1/4 cup unsalted butter, softened
1/2 tsp vanilla extract
Pinch of salt
Desiccated coconut or white chocolate shavings, for coating
Directions:
1 Prepare Mango Ganache:
In a saucepan, heat the heavy cream until just simmering. Remove from heat.
Add the chopped white chocolate to the hot cream and let it sit for a minute.
Stir until the chocolate is completely melted and smooth.
Mix in the softened butter, vanilla extract, and salt until well combined.
Fold in the ripe mango puree until incorporated.
2 Chill and Shape:
Transfer the mango ganache mixture to a shallow dish and refrigerate for at least 2 hours, or until firm.
Once chilled, use a spoon or melon baller to scoop out small portions of the ganache and roll them into balls.
Place the shaped truffles on a baking sheet lined with parchment paper and return them to the refrigerator for another 30 minutes to firm up.
3 Coat the Truffles:
Melt additional white chocolate in a double boiler or microwave.
Dip each mango truffle into the melted chocolate, coating it completely.
Allow any excess chocolate to drip off, then place the coated truffles back on the parchment-lined baking sheet.
Sprinkle desiccated coconut or white chocolate shavings over the top of each truffle for decoration.
4 Chill and Serve:
Refrigerate the coated truffles for another 30 minutes to set the chocolate.
Once set, transfer the mango truffles to an airtight container and store them in the refrigerator until ready to serve.
Enjoy the tropical indulgence of our Mango Truffles, perfect for any occasion or as a delightful treat for yourself!