A bite-sized dessert inspired by the flavours of meetha paan, these truffles combine creamy white chocolate ganache with fragrant betel leaves and a sweet gulkand centre. A coating of coconut gives them a pretty festive finish.
Prep time: 20 mins | Cook time: 10 mins | Chill time: 4 hrs | Servings: 10-12 truffles
Ingredients
- 200g white chocolate, finely chopped
- 100ml fresh cream
- 3-4 fresh betel leaves, finely chopped
- 50-60g gulkand
- ½ cup desiccated coconut
- 50g white chocolate, for coating
Method
- Heat the cream in a saucepan over low heat. Add the chopped betel leaves and let them gently simmer for 2-3 minutes.
- Turn off the heat, cover the pan and leave the cream to infuse for 10-15 minutes.
- Meanwhile, melt the 200g white chocolate in a heatproof bowl using a double boiler or short microwave bursts.
- Strain the infused cream to remove the betel leaves. Pour the warm cream over the melted chocolate and whisk until smooth.
- Refrigerate the ganache for 3-4 hours, or until firm enough to shape.
- Divide the chilled ganache into 10-12 portions. Flatten each portion slightly and place a little gulkand in the centre.
- Bring the ganache around the gulkand and roll gently into a smooth ball. Chill the truffles for another 10 minutes.
- Melt the remaining white chocolate.
- Dip each truffle into the melted chocolate and immediately roll it in desiccated coconut.
- Place on parchment paper and refrigerate until the coating has set.
Tip: Keep the gulkand filling small so it stays neatly inside the ganache. Too much filling can make the truffles difficult to shape.