Chef Tom Franz - Passover Desserts - Pina Colada Truffles



These delicate and indulgent truffles have a deep tropical flavor, which I really like. I first tried them at an ultra-Orthodox family’s house one Saturday in Germany. I was instantly amazed by the taste and this recipe is my own upgraded version. What is perfect about this dessert is that you can make them a few days in advance. Simply store them in an airtight container in the freezer and take them out about 10 minutes before serving.






Ingredients (for 25-30 teaspoon sized truffles):

1 ¼ cup coconut shavings

¾ cup granulated sugar

1 medium ripe pineapple

1 cup powdered sugar

4 egg yolks

Optional dairy garnish: 3.5 oz of white chocolate, melted a splash of cream


Steps:


1. In a food processor, grind a quarter cup of coconut shavings with a quarter cup of sugar, transfer to a bowl, cover and set aside.


2. Peel the pineapple, remove the center and cut into cubes.


3. Blend the pineapple cubes in the food processor or blender and transfer the puree to a medium saucepan. Add a cup of coconut, half a cup of sugar and a cup of powdered sugar. Bring to a boil and cook until most of the liquid evaporates. Be sure to stir while cooking to prevent the mixture from burning at the bottom of the pan. The mixture should be a deep golden color once finished - about 30-35 minutes. Remove from heat.


4. Transfer about half a cup of the pineapple mixture to a bowl and add the egg yolks, stirring constantly, to temper them. Then, return the egg mixture to the pot and mix well. Continue cooking over medium-high heat for about 5 minutes to thicken. Place the pot in the freezer until the mixture is completely cooled.


5. Remove from the freezer and form small teaspoon size balls. Coat each ball with the coconut and sugar mixture we prepared earlier. If the pineapple mixture is too soft, cool it further. You can garnish with white chocolate drizzle if you don’t mind including dairy. Place the finished truffles on a pan lined with baking paper freeze. Once frozen you can store them in an airtight box, layers separated with baking paper.


About 10 minutes before serving, remove from the freezer, and arrange on a serving plate.


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