White Chocolate Truffles with Pink Rince Biscuits and Vanilla

Ingredients

• 200 g Pink Rince biscuits (biscuit rose de Rince) (Crushed to a fine powder)
• 200 g White chocolate couverture (pâtissier) (Prefer low‑sugar brand for balanced sweetness)
• 100 ml Heavy cream (liquid crème) (Full‑fat for a silky ganache)
• 30 ml Agave syrup or honey (Adds a touch of sweetness and helps the ganache set)
• 1 Vanilla bean (Seeds scraped from the pod)
• 15 ml Neutral oil (e.g., grapeseed or vegetable oil) (Makes the truffle mixture smoother and easier to roll)
• 100 g Shredded unsweetened coconut (For coating; toast lightly for extra aroma if desired)

Instructions

1. Crush the pink biscuits and vanilla seeds

   Place the pink Rince biscuits in the food processor, add the scraped vanilla seeds, and pulse until you obtain a very fine powder.

   Time: PT5M

2. Melt the white chocolate

   Transfer the white chocolate to a microwave‑safe bowl. Heat in 30‑second bursts, stirring after each burst, until mostly melted. Small unmelted pieces are fine.

   Time: PT3M

3. Heat the cream with sweetener

   In a saucepan, combine the heavy cream and agave syrup (or honey). Bring to a gentle boil, then remove from heat.

   Time: PT5M

   Temperature: 100°C

4. Create the ganache

   Pour the hot cream over the melted chocolate in three separate additions, whisking thoroughly after each addition until the mixture is smooth and glossy.

   Time: PT4M

5. Incorporate the biscuit powder

   Add the crushed biscuit‑vanilla powder to the ganache and stir with the whisk until fully incorporated and the texture is uniform.

   Time: PT2M

6. Add neutral oil

   Stir in the neutral oil, mixing until the mixture becomes slightly softer and easier to handle.

   Time: PT1M

7. Chill the mixture

   Cover the bowl with plastic wrap, pressing the film directly onto the surface to prevent a skin forming. Refrigerate for about 2 hours, or until firm enough to scoop.

   Time: PT2H

   Temperature: 4°C

8. Portion and shape the truffles

   Using a kitchen scale, weigh 15 g portions of the chilled mixture and roll each portion between your palms into a smooth ball.

   Time: PT10M

9. Coat the truffles

   Roll each ball in shredded coconut (or your chosen alternative) until fully covered. Place coated truffles on a tray.

   Time: PT5M

10. Store and serve

    Cover the tray with plastic wrap and keep the truffles refrigerated. They keep well for up to 6 days.

    Time: PT0M

Nutrition Facts

Calories

112

Protein

1 g

Carbohydrates

12 g

Fat

7 g

Fiber

1 g

Ingredient Substitutions

• Instead of Pink Rince biscuits (biscuit rose de Rince): Ladyfingers, Vanilla wafers, Other pink shortbread biscuits
• Instead of White chocolate couverture (pâtissier): White chocolate chips, White chocolate bars
• Instead of Heavy cream (liquid crème): Half‑and‑half, Coconut cream (for dairy‑free version)
• Instead of Agave syrup or honey: Maple syrup, Granulated sugar (dissolved in a little water)
• Instead of Vanilla bean: Vanilla extract (1 tsp), Vanilla paste
• Instead of Neutral oil (e.g., grapeseed or vegetable oil): Melted unsalted butter, Coconut oil (will add flavor)
• Instead of Shredded unsweetened coconut: Powdered pink Rince biscuits, Crystal sugar

Equipment Needed

• Food processor or high‑speed blender
• Mixing bowl (medium)
• Microwave‑safe bowl
• Saucepan
• Whisk or silicone spatula
• Digital kitchen scale
• Plastic wrap (film alimentaire)
• Refrigerator
• Small ice‑cream scoop or teaspoon (optional)
• Tray or plate for chilling
• Measuring spoons (optional)

Critical Steps — Do Not Skip

• Crushing the biscuits to a fine powder – coarse pieces give a gritty texture.
• Melting white chocolate without burning – use short microwave intervals.
• Ensuring the ganache is smooth before adding biscuit powder.
• Chilling the mixture long enough (≈2 h) so the truffles hold their shape.

Chef Tips from the Video

• For a pink hue that matches the biscuits, add a drop of natural pink food coloring to the ganache before chilling.
• Replace coconut with finely ground pink biscuits for a double‑biscuit flavor and a prettier finish.
• A pinch of sea salt on the finished truffle enhances the white chocolate flavor.

Troubleshooting

Storage

Refrigerator: Up to 6 days in an airtight container.

Freezer: Can freeze for up to 1 month; thaw in fridge before serving.

Room temperature: Not recommended; truffles soften quickly at room temperature.

Make-Ahead Tips

• Shape and coat the truffles up to 2 days in advance; keep refrigerated.
• If you plan to freeze, coat them first, then place on a parchment‑lined tray to freeze individually before bagging.