White chocolate has a sweet and creamy flavor profile, and pairing it with complementary or contrasting flavors can enhance its taste. In this instance I have gone with mint and vanilla which work really well together. But experiment as you wish! So many options, so little room in the stretchy pants!
Here are some of the more popular and delicious flavour pairings for white chocolate:
- Fruits:
- Berries (strawberries, raspberries, blueberries): The tartness of berries contrasts well with the sweetness of white chocolate.
- Passion fruit: The tropical and slightly tangy flavour can add a delightful twist.
- Mango: The sweet and juicy taste of mango complements the creaminess of white chocolate.
- Nuts:
- Pistachios: Their mild, nutty flavor can provide a nice crunch and contrast to the sweetness.
- Macadamia nuts: These buttery nuts complement the creaminess of white chocolate.
- Spices:
- Vanilla: Enhances the sweetness and adds a classic flavor.
- Cinnamon: Adds warmth and a touch of spice to balance the sweetness.
- Cardamom: Provides a unique and aromatic flavour.
- Herbs:
- Basil: The fresh, herbal notes can add a surprising and delightful element.
- Mint: Offers a refreshing contrast to the richness of white chocolate.
- Citrus:
- Lemon or orange zest: The citrusy notes can cut through the sweetness and add brightness.
- Citrus extracts or oils: A drop of orange or lemon oil can provide a concentrated burst of flavour.
- Liquors and Liqueurs:
- Grand Marnier or orange liqueur: Adds a citrusy kick.
- Amaretto: The almond flavour complements white chocolate well.
- Coconut rum: Introduces a tropical twist. (Roll in coconut if going this way, and sub in coconut cream for the cream!)
- Coffee or Espresso:
- Coffee enhances the richness of white chocolate and can add depth to desserts.
- Caramel:
- The buttery sweetness of caramel pairs well with white chocolate.
- Pink Salt:
- A sprinkle of pink salt flakes can balance the sweetness and enhance the overall flavour.
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Need
- 380 Grams chocolate white callets BUY
- 100 Grams cream BUY
- 1 Handful fresh mint
- 10 Drops doTERRA Peppermint Oil BUY
- 1 Teaspoon vanilla bean paste BUY
- 200 Grams Ten Times sugar (icing sugar) or icing sugar Recipe
Do
- 1
Place chocolate, cream and mint into Thermomix bowl and melt 10 min/50ºC/speed 1.
- 2
Remove mint leaves and add mint oil and vanilla bean paste.
- 3
Blend 1 min/speed 6.
- 4
Scrape out into glass bowl and cover with plastic wrap pushed down onto the surface of the mixture. Chill for at least 4 hours or until holding a shape when scooped.
- 5
Roll spoonfuls of the truffe mix into small balls and roll in icing sugar until well coated. Keep in fridge until use.
