Mango White Chocolate Truffles (Print Version)

Creamy mango-filled white chocolate truffles with tropical fruit purée and optional nut garnish

# What You'll Need:

→ Mango Mixture

01 - 1 cup fresh ripe mango, peeled and diced or thawed frozen mango
02 - 1 tablespoon lemon juice
03 - 1 tablespoon honey

→ Ganache

04 - 7 oz white chocolate, finely chopped
05 - 1/4 cup heavy cream
06 - 2 tablespoons unsalted butter, softened

→ Coating & Decoration

07 - 5 oz white chocolate, melted
08 - 2 tablespoons dried mango, finely chopped
09 - 2 tablespoons desiccated coconut or chopped pistachios

# How to Cook:

01 - Blend the diced mango, lemon juice, and honey in a blender or food processor until completely smooth.
02 - Transfer the mango purée to a small saucepan and simmer over medium heat for 5-7 minutes until slightly thickened. Allow to cool completely to room temperature.
03 - Place the finely chopped white chocolate in a heatproof mixing bowl.
04 - In a separate small saucepan, bring the heavy cream to a gentle simmer. Do not let it come to a full boil.
05 - Pour the hot cream over the chopped white chocolate. Let stand for 1 minute, then stir with a heatproof spatula until completely smooth and glossy.
06 - Stir in the softened butter and cooled mango purée until fully incorporated and the ganache appears glossy and uniform.
07 - Cover the bowl and refrigerate for at least 1 hour, or until the mixture is firm enough to scoop easily.
08 - Using a teaspoon or melon baller, scoop portions of the chilled mixture and roll into smooth balls with your hands. Lightly dust hands with powdered sugar if the mixture sticks.
09 - Arrange the shaped truffles on a parchment-lined baking sheet. Place in the freezer for 15-20 minutes until firm.
10 - Dip each chilled truffle into the melted white chocolate, ensuring complete coverage. Return to the parchment-lined tray.
11 - While the chocolate coating remains wet, sprinkle with finely chopped dried mango, desiccated coconut, or chopped pistachios as desired.
12 - Allow the coated truffles to set at room temperature for 30 minutes, or refrigerate until completely firm before serving.

# Expert Advice:

01 -
  • These taste like sunshine wrapped in chocolate, perfect for brightening up any day
  • The mango flavor is authentic and intense, not artificial or cloying
  • They look impressive but come together with simple techniques
02 -
  • The mango purée must be completely cool before adding to the chocolate or the ganache will separate
  • Room temperature truffles are easier to coat than frozen ones which can cause the chocolate to seize
03 -
  • A small cookie scoop creates more uniform truffles than using spoons
  • Work quickly when coating as the cold centers will cause the chocolate to set fast

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