Pink Grapefruit Truffles
- 1/3 cup plus 1 tbsp heavy cream
- 1 pink grapefruit (make sure it is ripe & smells very fruity)
- 3/4 cup white chocolate
- 1/2 cup semi-sweet chocolate
- 4 tbsp (2 oz) butter
- Zest the grapefruit & chop the zest finely, reserve 1 tsp of the zest and place the remainder into a small heavy saucepan.
- Add the heavy cream to the zest.
- Heat over a medium heat, until it just starts to simmer and bubble around the edges.
- 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.
- 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)
- Cut the grapefruit in half & juice it – save the juice
- 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
- 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!)
- Allow the cream to melt the chocolate further for about 1 minute.
- 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.
- Add the zest that you reserved & stir it in.
- Cover the surface of the chocolate with plastic wrap & refridgerate the ganache until firm enough to move on.
- 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)