"Savoy Truffle" is near the end of The Beatles' iconic self-titles album nicknamed "The White Album," and it was written by George Harrison about his friend and "husband-in-law" Eric Clapton. Eric had a love of chocolate and sweets, and the song title was inspired by the name of a truffle in a box of Mackintosh's Good News chocolates. The first lines of the song list off several of the Good News candies, with George singing:
"Creme tangerine and montelimar / A ginger sling with a pineapple heart / A coffee dessert, yes you know it's good news / But you'll have to have them all pulled out / After the Savoy truffle."
Being the huge Beatles fan I am, I wanted to make a recipe inspired by them. George is my personal favorite Beatle, and his recent birthday on February 25 makes it all the more important to give a proper tribute to such an inspirational musician in my own life. So, I combined chocolate, tangerine, and ginger to make these simple yet flavorful "Savoy Truffles." Here's how to make them:
Chocolate Tangerine and Ginger "Savoy Truffles"
- Prep Time:2 hrs 30 mins
- Cook Time:3 mins
- Total Time:2 hrs 33 mins
- Servings:18
- Easy
- 1 cup milk or dark chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon tangerine zest
- Dash salt
- Cocoa powder for coating
- Ginger candy or candied ginger
Ingredients
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Step 1
Add the chocolate and heavy cream to a microwave-safe bowl. Heat until the heavy cream is hot, about 2 minutes, and stir until you have a smooth ganache. Add the tangerine zest and salt and stir them in.
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Step 2
Pour the ganache into a baking pan or loaf pan, and place in the refrigerator or freezer for 60-90 minutes until it thickens and can hold its shape.
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Step 3
Use a melon baller or a small cookie scoop (about a teaspoon-sized ball is perfect) and scoop the balls onto a lined cookie sheet. You can also dust it with cocoa to make it easier to remove later on. Refrigerate again for 30 minutes.
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Step 4
While the truffles are cooling and solidifying, break up ginger candy into small pieces, or cut candied ginger into small pieces to top the truffles.
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Step 5
Coat the solidified truffles in cocoa powder and top with a piece of the ginger candy.
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Step 6
To store, keep the truffles refrigerated in a sealed container for up to two weeks. Enjoy!