Tuesday, January 15, 2013

Red Curry White Chocolate Peanut Butter Thai Truffles


imagine this...

like nothing you'd ever expect in a typical peanut butter chocolate candy morsel.
upon first bite, instantly you are transported to another country...

but where am I ?...

what are those flavors ?...
yes, i see peanuts and chocolate, but...

lemongrass, coconut, red curry, ginger...
oooh AND there's a spicy kick at the end ?!

it's like some little Thai mother infiltrated the Reese's factory and slipped in a few of her own ingredients...

"REESE'S" GOES TO THAILAND


these are a huge hit among my foodie friends.  some were a bit sceptical...possibly from my description alone.  i didn't know how to explain the flavors.
the best i can do is liken it to that delicious spicy Thai peanut dipping sauce you get with a good plate of Satay...or the sauce you get with spicy peanut noodles and end up licking the bowl...
i know...it all sounds so weird,
BUT i promise you...
this is an unforgettable outrageous truffle. 


RED CURRY WHITE CHOCOLATE PEANUT BUTTER THAI TRUFFLES
makes about 38-40 truffles

14 oz. white chocolate
3/4 cup whipping cream
1/3 cup creamy "brand" peanut butter
1 Tsp Thai Red Curry Paste
1/2 tsp coconut extract
1/8 tsp cayenne powder
zest 1/2-3/4 lime
6 oz roasted salted peanuts, small chop.
crystallised ginger for garnish

put white chocolate, peanut butter, red curry paste, lime zest, cayenne in a medium glass bowl.  set aside.
in a small sauce pan add cream and bring to "almost boil".  stir while heating so as not to scald on the bottom.
pour hot cream over white chocolate mixture and let sit for just a moment.  stir with a whisk (just stir...not vigorously).  as it comes together add in the coconut extract.  when it is all combined, give it a little whisking to make sure it is all emulsified and is not separating.  TASTE TEST.  add a little more something if you see fit.  i usually do a little tweaking at this time.  let come to room temp.  put mixture in the fridge, uncovered.  you don't want condensation from a cover in your chocolate mixture.  in about an hour, come back to it and give it a stir...if it isn't set yet...taste test one more time.  this is the last time you can add anything.  then cover and put back in the fridge for at least a few hours or over night is better.
when absolutely set, make 3/4 inch balls.  USE THIN RUBBER GLOVES...rubber gloves make everything so much easier.  when ball is formed roll in bowl of chopped roasted salted peanuts.  you need to press the peanuts in a little bit to cover the ball.  when these are all done...set aside if dipping in chocolate.  i think they should be close to room temperature when dipping so you won't have any cracks or seepage.
work in a cold room if possible.
temper your dark chocolate.  dip balls half way and set on prepared parchment cookie sheets.   if room is too warm, refrigerate balls for about 15 minutes to set.
drizzle chocolate over full sheet of balls...it's easier than one at a time.

you will probably have left-over tempered chocolate so have other goodies on hand to dip or throw into a quick "bark".



19 comments:

Anti Money Laundering said...

Interesting twist, i can't imagine the taste that's why I'm gonna try this. Great recipe you have.

Sandra Lee said...

This is very intriguing and tempting.

Anonymous said...

i am thai so seeing this recipe is very exciting that someone has taken thai food recipe to another level! but thai are thai not taiwanese. you got nationality and country mixed up here.

Jules and Ruby said...

Anonymous. So sorry about that. I will fix it as soon as I get home. Thanks for the correction AND the great comment

tasteofbeirut said...

This is the most interesting truffle I have ever seen! You are inspiring me to try to come up with a Lebanese version.

Jules and Ruby said...

hi tasteofbeirut...i would LOVE to see what you come up with. i did do a Turkish Coffee Truffle, but i'm not all that familiar with Lebanese flavors. would love to find out more...hope to hear from you again...J

Anonymous said...

The recipe says whipping cream. Would heavy cream yield a better ganache at that chocolate to cream ratio? Does it even matter? Just wondering.

Jules and Ruby said...

hi anonymous...i have used heavy cream and reg. whipping cream in truffles and didn't really notice much difference, but i'm not a truffle expert. any smooth chocolate thing is good in my books. lately i've been using coconut milk, the heavy stuff in the can, with great results. i might try coconut "cream" next.
but for these i don't think heavy is necessary because the white chocolate has so much cocoa fat..."butta" in it. thanks for the comment

Anonymous said...

I commented @611 and wanted to follow-up telling my experience making these. I took them to a dessert theme supper club with 2 other couples and wow what a hit they were!!! Initially I worried the ganache would be too thin but followed the recipe ratio's. After letting the mixture come to room temp I popped it in the fridge for an hour to firm up. Then took it out, covered the dish with plastic wrap (the plastic wrap actually touching the entire ganache surface), and let it sit out in cool room over night. Perfect consistency the next morning!

I did not have to tweak the ingredient amounts but next time I WILL NOT use "natural" creamy peanut butter- way too oily.

As far as flavors go- the lemongrass stands out on my taste buds. Yes the peanut flavor is there. I hardly get any coconut. The spicy kick at the end is subtle and tends to sneak up on you. Wham! Nicely done.

This is a fabulous truffle. I will make them again when I want to impress.... Cheers!

Jules and Ruby said...

Anonymous...WOW...WOW...WOW...thanks so much for tackling this unusual tasty truffle. i'm so glad you tried it. you really DO have to try it to believe it. you are right about the natural P-nut butter...i used good old Jif.
thanks so much for the great report. i hope i have some more interesting flavors for ya soon.

Anonymous said...

Hi, Do you have an idea as to the recipe for a smaller quantity of truffles, say 10 or so?

Jules and Ruby said...

hi Anonymous...i've never made a small truffle recipe, but i guess you could try cutting everything into 1/3 (1/2 would be better). i have not done it. i would not recommend tempering less than 12 oz of chocolate, but if you are serving them that day you wouldn't need to worry as much about keeping them pretty and the chocolate holding up.

Mason Cooks said...

Urban Rajah seeks to bring friends, family and lovers together through spiced food, specifically Indian;curry recipes. Check out curry blog

Jules and Ruby said...

hi Mason...i love curry so i will definitely check it out. thanks

Rosita Vargas said...

Muy rico y bien presentado tentador excelente reecta,saludos y abrazos..

Connie said...

Thanks so much for the great recipe. I've just completed my first batch. I'm not a huge chocolate fan but knew these flavors would be awesome and something special to give to my sis for her birthday treat.

I tweaked with much more red curry paste and cayenne - even adding some ground red pepper flakes as I prefer a little more 'heat' then the 1/8 tsp of cayenne offered - and used grated lemon rind and lime.

I used some flaked coconut as garnish along with the candied ginger and a tiny, tiny sliver of Thai Basil leaf.

There are references to Lemongrass but I couldn't see any in the recipe and I hoped the lemon rind would give it a bit of that flavor.

Again, thanks for a unique truffle! Your photos are beautiful.

Jules and Ruby said...

hi Connie...great additions. it makes me so happy to know you added more flavor with your own twist...and a little more "heat". i have a lot of friends who can't handle it, but i love spicy spicy myself. the basil addition sounds perfect. the lemongrass?....hmmm, i think i might have meant the lemongrass flavor that is in the red curry paste. it's quite noticeable in the brand i used.
i wish i could see a photo of your fabulous treats. thanks for the great report and i hope your sister loves the gift you put so much love and effort into.

Jennie Troup said...

Wow. I have had my eye on this recipe for a while and finally got round to creating these amazing little truffles. Not only do they look fabulous, but they really do taste amazing.
I couldn't find coconut essence anywhere so skipped that part and used crunchy peanut butter as I bought the wrong jar. However, the extra crunchiness worked and the lack of coconut perhaps brought out the fresh zestiness of the lime. Magic.
Will make again.

Jules and Ruby said...

hi Jeenie...WOW, thanks for the great report. i bet the crunchy p-nut butter was fabulous. if you make them again, or if i do...maybe some toasted coconut to roll them in? or those roasted salted coconut flakes from Trader Joe's? (i used them in the coconut lime truffle recipe. they make a great finish on the outside).
so glad you liked these. i forgot how good they are. i've been really into making chocolate "bars" lately, but too busy to post about them...will try to soon.
thanks for the great comment. hope to hear from you again.

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