Lime & matcha truffles with Jagermeister

Ingredients

Ganache

80 grams (2.8 ounces) cream (33%)
20 grams (0.7 ounces) lime puree or lime juice
50 grams (1.8 ounces) glucose syrup
170 grams (6.0 ounces) white chocolate
70 grams (2.5 ounces) cocoa butter
30 grams (1.1 ounces) butter
10 grams (0.4 ounces) jägermeister (optional)
4 grams (0.14 ounces) lime zest
6 grams (0.21 ounces) matcha tea

Equipment

Saucepan
You'll need a medium-sized saucepan to heat the cream and glucose.
Blender
A high-speed blender will help you achieve the perfect ganache texture.
Mixing Bowls
Make sure to have at least two mixing bowls on hand for combining ingredients.
Thermometer
An accurate food thermometer is essential for precise temperature control.
Foil
Use foil to cover your mix for optimal flavor infusion.
Baking Sheet
This will be used to hold your truffle balls while they set.

Instructions

Step 1

Step 1: Heating the Cream
Heat the cream and glucose syrup to 80°C (176°F). Add the lime zest and matcha tea, and stir well. Cover the mixture with foil and let it infuse for about 10 to 15 minutes. Tip: Allowing the mixture to rest helps to develop deeper flavors.

Step 2

Step 2: Melting Chocolates
Melt the white chocolate along with the cocoa butter until smooth. Tip: Use a double boiler to avoid scorching the chocolate.

Step 3

Step 3: Combining Ingredients
Combine the infused cream mixture with the melted chocolate. Add the lime puree and blend using an immersion blender until smooth. Add the jägermeister (if using), and whisk well. Tip: Make sure all ingredients are fully incorporated for a silky ganache.

Step 4

Step 4: Cooling and Adding Butter
Cool the mixture to 35-38°C (95-100°F), then add the cold butter. Blend the ganache again to ensure a smooth texture. Tip: This step is crucial for the ganache to set properly.

Step 5

Step 5: Setting the Ganache
Cover the ganache with foil (directly touching its surface) and refrigerate at 18°C (64°F) for at least 12 hours. Tip: The prolonged crystallization time ensures the right texture for truffles.

Step 6

Step 6: Forming Truffles
Remove the ganache from the fridge and let it sit at room temperature for a few minutes. Roll the ganache into small balls, then coat them with tempered white chocolate. Tip: Use a melon baller to get even-sized truffles.

Step 7

Step 7: Final Touch
Enjoy these exquisite Lime & Matcha truffles with your favorite beverage. Bon Appetit! Tip: Serve immediately or store in an airtight container in the fridge.

Servings

Serving Suggestions & Ideas 🥳🎉

Imagine setting up a beautiful spread of these Lime & Matcha Truffles at your next gathering. Serve them on a vintage tray with a sprinkle of matcha powder and a zest of lime for a touch of visual magic. These truffles are also perfect for gifting 🎁; place them in a chic box with a ribbon, and you’re good to go!

For a cozy evening treat, pair these truffles with a hot cup of green tea 🍵 or a warm latte ☕️. Hosting a dinner party? These truffles make an elegant end to a meal, accompanied by a glass of your favorite dessert wine 🍷. The options are endless, and each one promises a memorable experience!

Variations

Gluten-Free and Vegan Variations 🌱✨

**Gluten-Free**: Great news! This recipe is already gluten-free, so you can indulge without any worries. Just make sure all your ingredients, including chocolate and other flavorings, are certified gluten-free.

**Vegan**: To make this recipe vegan, substitute the dairy cream with coconut cream 🥥 and use vegan butter or margarine 🧈️. Replace white chocolate with vegan white chocolate, and skip the Jagermeister or find a suitable vegan substitute.

Faq

Can I use regular sugar instead of glucose syrup?
While glucose syrup helps with texture and consistency, you could potentially use corn syrup or make a simple sugar syrup as a substitute.
What type of white chocolate works best?
High-quality white chocolate with at least 20% cocoa butter is recommended for a smooth and creamy truffle.
Can the ganache be flavored differently?
Yes! Feel free to experiment with different zests and purees such as orange or raspberry for a unique twist.
What's the best way to temper chocolate at home?
Using a double boiler method works best. Melt two-thirds of your chocolate to 110-115°F, then add the remaining chocolate and stir to cool down to 88-90°F.
How can I store the truffles?
Keep them in an airtight container in a cool, dry place. They can be refrigerated but allow them to reach room temperature before serving.
Can I freeze the truffle mixture before rolling into balls?
Yes, you can freeze the ganache to make it firmer for rolling, just make sure to thaw them slightly so they're not too hard to shape.