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I was working very hard, and long hours at the Protea Hotel Fire & Ice, in Melrose Arch... Last week I made such a nice High Tea with a Easter theme... So, today I will share with you my Easter Eggs and my Easter Cupcakes.
I decorate the table with chocolate eggs, filled with coconut-lime truffles, green tea truffles, coffee and gianduja truffles.
Coconut-Lime Truffles:
The tropical flavours of coconut and lime combine with white chocolate to make a surprising and unconventional truffle.
Ingredients:
1/4 cup heavy cream
1/4 cup cream of coconut
1 tbsp light corn syrup
1 Lime, grated zest and juice
2 cups white chocolate, chopped
2 cups white chocolate, for dipping
1/2 cup sweetened shredded coconut, lightly toasted, for garnish
Method:
Line a 9x13 inch baking pan with parchment paper.
Combine the cream, cream of coconut, corn syrup and lime zest in a saucepan and bring to a boil.
Remove from the heat. Add the chopped white chocolate and stir until smooth and homogeneous. Stir in the lime juice.
Pour the finished ganache into the baking pan to make a thin layer and cover with plastic wrap. Refrigerate for 1 hour or more until the ganache is firm.
Put the ganache in a mixer bowl and mix, using a paddle attachment for 30 seconds.
Allow the ganache to rest at room temperature for 5 minutes. Line a sheet pan with parchment paper.
Using a #100 scoop or a teaspoon, scoop out balls of ganache and place on the sheet pan at room temperature.
When all the ganache has been scooped, roll each portion by hand into a round ball.
Melt and temper the chocolate for dipping.
Dip the ganache centers in the tempered chocolate.
After the second coat of chocolate, roll the truffles in the coconut to cover them fully.
