"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
- 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
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.
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.
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.
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.
Coat the solidified truffles in cocoa powder and top with a piece of the ginger candy.
To store, keep the truffles refrigerated in a sealed container for up to two weeks. Enjoy!