Sweet Potato Truffle with Toasted Pecans
Yield : 36 Truffles
Ingredients for Sweet Potato Truffle...
4 each Sweet Potatoes (baked, peeled, and riced)
4 oz. Butter, unsalted (cubed)
8 oz. Brown Sugar
4 oz. Water
1 each Vanilla Bean
1 T Butter, unsalted
1/4 C Heavy Cream
6 oz. White Chocolate
Ingredients for Chocolate Ganache...
16 oz. Bittersweet Chocolate (chopped)
8 oz. Heavy Cream
4 tsp. Dark Molasses
Ingredients for Spicy Cinnamon Heart Clover Honey...
1 each Cinnamon Stick
1 tsp. Cloves, whole
1 tsp. Allspice Berries
1 T Black Peppercorn
2 C Pure Clover Honey
2 tsp. Cinnamon Candy Hearts, crushed
2 C Pecans (for rolling truffles), toasted & chopped
To Prepare Truffle Mix...
Melt white chocolate in a stainless steel bowl over boiling water with the 4 oz. unsalted butter. Meanwhile mix brown
sugar, water and vanilla bean in a saucepan over medium heat until it turns an amber color, making a caramel.
Immediately add the 1 T butter and heavy cream. Remove from the heat.
In a stainless bowl combine riced sweet potato, caramel mixture, and white chocolate. Fold together. Refrigerate for 2
hours. After 2 hours, remove from the refrigerator and roll into 36 walnut sized balls.
Place back in the refrigerator for 1 more hour.
To Prepare Ganache...
Combine all ingredients over a double boiler, stirring together until melted. Keep warm.
To Prepare Spicy Cinnamon Honey...
In a saucepot, toast all of the spices, except the honey & hearts, to release the oils. Warm the honey in a separate pot, so it
is pourable, and add to the toasting spices. Stir in hearts, careful to ensure honey does not boil.
Note: Spicy Cinnamon Honey may be made a day ahead of time.
To Assemble Truffles...
Back to the top
Dip each truffle into the Ganache, and set on parchment paper till the chocolate begins to set.
Place each truffle in the chopped pecans, and roll again to a perfect round shape.
Refrigerate until ready to serve, and drizzle with the Spicy Cinnamon Honey.