White Chocolate Truffles with Pink Rince Biscuits and Vanilla

Ingredients

• 200 g Pink Rince biscuits (biscuit rose de Rince) (Crushed to a fine powder)
• 200 g White chocolate couverture (pâtissier) (Prefer low‑sugar brand for balanced sweetness)
• 100 ml Heavy cream (liquid crème) (Full‑fat for a silky ganache)
• 30 ml Agave syrup or honey (Adds a touch of sweetness and helps the ganache set)
• 1 Vanilla bean (Seeds scraped from the pod)
• 15 ml Neutral oil (e.g., grapeseed or vegetable oil) (Makes the truffle mixture smoother and easier to roll)
• 100 g Shredded unsweetened coconut (For coating; toast lightly for extra aroma if desired)

Instructions

1. Crush the pink biscuits and vanilla seeds

   Place the pink Rince biscuits in the food processor, add the scraped vanilla seeds, and pulse until you obtain a very fine powder.

   Time: PT5M

2. Melt the white chocolate

   Transfer the white chocolate to a microwave‑safe bowl. Heat in 30‑second bursts, stirring after each burst, until mostly melted. Small unmelted pieces are fine.

   Time: PT3M

3. Heat the cream with sweetener

   In a saucepan, combine the heavy cream and agave syrup (or honey). Bring to a gentle boil, then remove from heat.

   Time: PT5M

   Temperature: 100°C

4. Create the ganache

   Pour the hot cream over the melted chocolate in three separate additions, whisking thoroughly after each addition until the mixture is smooth and glossy.

   Time: PT4M

5. Incorporate the biscuit powder

   Add the crushed biscuit‑vanilla powder to the ganache and stir with the whisk until fully incorporated and the texture is uniform.

   Time: PT2M

6. Add neutral oil

   Stir in the neutral oil, mixing until the mixture becomes slightly softer and easier to handle.

   Time: PT1M

7. Chill the mixture

   Cover the bowl with plastic wrap, pressing the film directly onto the surface to prevent a skin forming. Refrigerate for about 2 hours, or until firm enough to scoop.

   Time: PT2H

   Temperature: 4°C

8. Portion and shape the truffles

   Using a kitchen scale, weigh 15 g portions of the chilled mixture and roll each portion between your palms into a smooth ball.

   Time: PT10M

9. Coat the truffles

   Roll each ball in shredded coconut (or your chosen alternative) until fully covered. Place coated truffles on a tray.

   Time: PT5M

10. Store and serve

    Cover the tray with plastic wrap and keep the truffles refrigerated. They keep well for up to 6 days.

    Time: PT0M

Nutrition Facts

Calories

112

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g