Breaking News Bar
updated: 7/29/2013 2:06 PM

Blueberry-Lime Doughnut Truffles

hello
Success - Article sent! close
  • Leftover doughnuts get a new life as Blueberry-Lime Doughnut Truffles.

      Leftover doughnuts get a new life as Blueberry-Lime Doughnut Truffles.
    The Washington Post

 

3-4 glazed or plain vanilla cake doughnuts (about 6 ounces total)

3 tablespoons finely chopped crystallized ginger, plus more for garnish

Pinch kosher salt

Grated zest (no pith) of 1 lime and juice of 1 to 2 limes

2 tablespoons homemade or high-quality store-bought blueberry jam

teaspoon peeled, finely grated ginger root

10 ounces good-quality white chocolate, such as Callebaut

teaspoon vegetable shortening

Tear or crumble the doughnuts into penny-size pieces until you have about 3 cups, letting them fall into a mixing bowl as you work. Add the crystallized ginger, salt and lime zest, tossing to incorporate.

Whisk together the lime juice (to taste), jam and fresh ginger in a liquid measuring cup, then pour into the doughnut mixture and stir gently to combine. Taste, and add lime juice if you'd like the mixture to be less sweet.

Divide into 9 or 10 equal portions and roll into compact balls. Return them to the bowl and refrigerate for at least 30 minutes, until quite firm.

Meanwhile, combine the white chocolate and shortening in a microwave-safe bowl. Heat on LOW in 20-second increments until melted, stirring after each one. Once the mixture is smooth, cool slightly.

Line a baking sheet with parchment paper and set a wire cooling rack over it.

Working with one chilled doughnut ball at a time, dip the balls into the chocolate mixture to coat. Garnish with the crystallized ginger. Place on the wire rack until completely set, then transfer to an airtight container and refrigerate until ready to serve.

Makes nine or 10.

Cook's notes: Feel free to substitute your favorite jam flavor, such as strawberry, peach, apricot or sour cherry.The coated truffles can be refrigerated for up to 3 days.

Nutrition values per piece (assumes 10): 220 calories, 12 g fat (6 g saturated), 26 g carbohydrates, 0 fiber, 18 g sugar, 2 g protein, 10 cholesterol, 150 mg sodium.

Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group

Share

Interested in reusing this article?

Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.

The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.

Need more information about reprints? Visit our Reprints Section for more details.

Contact information ( * required )

Name * Company Telephone * E-mail *

Message (optional)

Success - Reprint request sent Click to close
Comments ()
Guidelines: Keep it civil and on topic; no profanity, vulgarity, slurs or personal attacks. People who harass others or joke about tragedies will be blocked. If a comment violates these standards or our terms of service, click the X in the upper right corner of the comment box. To find our more, read our FAQ.
    help here