Pink Grapefruit Truffles

Pink Grapefruit Truffles


  1. 1/3 cup plus 1 tbsp heavy cream
  2. 1 pink grapefruit (make sure it is ripe & smells very fruity)
  3. 3/4 cup white chocolate
  4. 1/2 cup semi-sweet chocolate
  5. 4 tbsp (2 oz) butter


  1. Zest the grapefruit & chop the zest finely, reserve 1 tsp of the zest and place the remainder into a small heavy saucepan.
  2. Add the heavy cream to the zest.
  3. Heat over a medium heat, until it just starts to simmer and bubble around the edges.
  4. Immediately remove from the heat and cover the pan with alid, allow it to infuse for at least 20 min — or up to several hours.
  5. While the cream is steeping, combine the white and semi-sweet chocolate and the butter in a microwave-safe bowl. Microwave it in short 5 second bursts until it is starting to melt. (Typically I will stir it after 3 or so bursts just to see how it is coming along)
  6. Cut the grapefruit in half & juice it – save the juice
  7. After the cream is ‘done’ infusing, return the cream to the heat & reheat it. Again, take it off the heat right as it reaches a boil. Stir in 1.5 tablespoons of the juice
  8. Place a wire mesh strainer over the bowl of chocolate and butter – pour the hot cream over the chocolate. Gently press down on the grapefruit zest in the strainer with a spoon to extract all of the remaining juice (and be careful to keep any grapefruit seeds that slipped into the mix out of the chocolate!)
  9. Allow the cream to melt the chocolate further for about 1 minute.
  10. Stir slowly the mixture. You will notice the color change and the texture change. Stiring slowly will reduce the risk of getting yourself covered in chocolate.
  11. Add the zest that you reserved & stir it in.
  12. Cover the surface of the chocolate with plastic wrap & refridgerate the ganache until firm enough to move on.
  13. At this point, either you will be rolling them (hand rolled) & dipping them into something – or using the ganache for molded truffles (which is what I do)

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