Ingredients:
- &M’s or Small Red Candies
Instructions:
- Place the finely chopped white chocolate into a medium bowl and set aside.
- Gently heat the heavy cream and butter in a small saucepan until it is steaming, just before boiling. Immediately remove from heat.
- Pour the hot cream mixture over the chopped white chocolate. Let it stand undisturbed for 5 minutes to allow the heat to melt the chocolate fully.
- Starting from the centre, gently stir the mixture until the chocolate is completely melted, smooth, and emulsified. Stir in the chosen flavour extract (peppermint or almond, if using).
- Whisk in the green gel food colouring gradually until the desired vibrant Grinchy green colour is achieved. Avoid over-mixing.
- Cover the bowl with cling film, pressing the film directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 1 hour, or until the ganache is firm enough to easily scoop and roll.
- In a shallow bowl, combine the confectioner’s sugar. If desired, mix in a tiny amount of extra green food colouring for a deeper coating shade.
- Using a small cookie scoop or teaspoon, portion the chilled mixture into uniform balls (about 1 inch in diameter). Quickly roll them between lightly sugared palms to smooth the surface.
- Generously roll each truffle ball in the prepared confectioner’s sugar mixture until completely coated.
- Gently press one red candy or M&M onto the side of each finished truffle to represent the Grinch’s newly grown heart.
- Place the decorated truffles onto a parchment-lined baking sheet. Chill them for a final 30 minutes before serving or storing.