Kesar Mango and Rose Truffles

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It’s finally Friday! Yay! Here is my last truffle recipe of the week – white chocolate mango and rose truffles. There is no other flavor, to me that screams Indian sweets more than mango and rose water. Especially kesar mangoes. They are literally my favorite thing in the world. Honestly, once you try them, you’ll never be able to enjoy a basic kent or champagne mango ever again.

My aunt sent me some kesar mango pulp from her farm in Khodi, Gujarat. (Fun fact – the majority of kesar mangoes are actually grown in Gujarat!) Mangoes are delicious but, kesar mangos are in a league of their own. Floral, fragrant and absolutely delicious! You can find them at your local Indian grocery store, however, they aren’t cheap! They go for about $30 for a box of 10 – but it is SO worth it! You can also find kesar mango purée at an Indian grocery store which is much cheaper and works just as well!

Onto the truffles, how beautiful are these! I love the splatter effect on the white chocolate. I mixed some highly pigmented luster dust with some vodka and flicked a brush over the truffles to create the design. Make sure to give them at least a few hours to dry so the alcohol can evaporate off leaving behind the design. I did experiment with splattering the molds and then pouring in the chocolate, but it didn’t work and it took a really long time for the alcohol to evaporate off. Ain’t nobody got time for that!

I sent these off to Rucha for her party earlier this week and she should be enjoying them tomorrow with her guests. If you have a party coming up and want to impress you’re guests – definitely think about making your own chocolate truffles!

Kesar Mango and Rose Truffles

Total Time: 1 hour
Yield: 36 truffles, depends on mold size 1x

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Instructions

In a small sauce pan over low heat add mango puree, rose water, cardamom, salt and lemon juice. Stir well. Add white chocolate and stir until melted. Pour mixture into a bowl and cool to room temperature. Once cooled, spoon the mixture into a piping bag or sandwich bag and snip off a small piece of the corner.
Melt white chocolate chocolate melting wafers in the microwave in 15 second increments, making sure to stir between each increment until all melted.
Pour melted white chocolate into each mold until it is full and then flip the mold upside down over a baking sheet and tap out any excess chocolate. Flip the mold over and use a spatula to level off and remove any excess chocolate. Put in fridge to set for 2-3 minutes. Pipe in the mango filling until it almost reaches the top. Pour more chocolate on top to seal and level off and remove excess with a spatula. Pop in fridge until the chocolate has set. The chocolate should easily release from the mold.
Mix luster dust with a few drops of clear alcohol in a small container. Place all the truffles on a plate and flick a brush loaded with the liquid luster dust onto the truffles creating a splatter effect. If you want to, repeat with another color. Let dry and then store in a cool dry place until ready to serve.