Use day-old plain or glazed cake doughnuts to make these cake-pop-like treats. Feel free to substitute your favorite jam flavor, such as strawberry, peach, apricot or sour cherry.
Make Ahead: The coated truffles can be refrigerated for up to 3 days. The chocolate surface might sweat a bit once it's thoroughly chilled.
Servings: 9 - 10 truffles
- 3 to 4 glazed or plain vanilla cake doughnuts (about 6 3/4 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
- 1/4 teaspoon peeled, finely grated ginger root
- 10 ounces good-quality white chocolate, such as Callebaut
- 1/2 teaspoon vegetable shortening
Tear or crumble the doughnuts into penny-size pieces until you have about 3 1/2 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.
From Tiffany MacIsaac, executive pastry chef of the Neighborhood Restaurant Group.
Tested by Bonnie S. Benwick.
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