Coconut & Mango Truffles

Method

White chocolate truffle shells filled with a silky mango ganache made on Callebaut W2 and Colac Mango Flavour Compound, then rolled in coconut and finished with a flash of green. A tropical truffle for counter displays, gifting boxes and global flavour ranges.

How to Make Coconut & Mango Truffles:

Makes approx. 50 truffles

Ingredients

For the mango ganache:

• 142g Kerrymaid Whipping Cream Alternative (SCM280P)
• 1 Vanilla pod (SCF0500)
• 28g Confectionery Glucose Syrup DE60 (SCA120P)
• 20g Dextrose Powder (SCA108A)
• 10g Sorbitol Powder (SCA109A)
• 285g Callebaut White Chocolate W2 (SCC1541)
• 14g Cocoa Butter Callets (SCC1413)
• Pinch of salt
• 30g Colac Mango Flavour Compound (SGF1830)

To shell and decorate:

• 50 White Chocolate Truffle Shells (SCS402)
• 250g Callebaut White Chocolate W2 (SCC1541), for sealing and dipping
• 60g Desiccated Coconut (SCN264A)
• 5g Truffle Powder Green (SCC9846)

Method

1. Split the vanilla pod and scrape out the seeds. Heat the cream, glucose, dextrose, sorbitol, salt and vanilla (pod and seeds) to the boil in a small pan.
2. Remove the vanilla pod, then pour the hot mixture over the white chocolate and cocoa butter.
3. Allow to sit for 2 minutes, then stir until the chocolate begins to melt.
4. Add the Colac Mango compound and blend with a hand blender until smooth and fully emulsified.
5. Cover the surface of the ganache and cool it to about 27°C, keeping it pipeable.
6. Pipe the ganache into the white chocolate shells, leaving a small gap at the top.
7. Seal the shells with a little tempered white chocolate and leave to firm.
8. Temper the remaining W2: melt to 40–45°C, cool to 26–27°C and bring back to a working temperature of 28–29°C.
9. Dip each sealed truffle in the tempered white chocolate, drain off the excess, and roll in the desiccated coconut while the coating is still wet.
10. Finish with a light dusting of green truffle powder and leave to set somewhere cool (15–18°C).

Enjoyed this recipe? You'll find a whole host of truffle recipe ideas in our Resources section.