Recipe

Chocolate Tangerine and Ginger "Savoy Truffles" The Beatles Would Approve Of

By Jennifer Nigro at University of Vermont

"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
Ingredients
  • 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

Jennifer Nigro

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.

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.

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.

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.

Step 5

Coat the solidified truffles in cocoa powder and top with a piece of the ginger candy.

Step 6

To store, keep the truffles refrigerated in a sealed container for up to two weeks. Enjoy!