These cute Pineapple Truffles are exploding with pineapple flavor thanks to the freeze dried pineapple. They are the perfect bite of candy and also make wonderful edible gifts for any occasion.
I picked up a cute pineapple ice cube tray while we were in Kauai a couple months ago. I knew exactly what I was going to make when I saw it, these Pineapple Truffles of course. So I proceeded to pay an arm and a leg for it. But don’t worry, I’ve found and linked to a much more affordable version on Amazon below. You can also use them to make cute pineapple ice cubes for tropical cocktails, yay!
How to Make Pineapple Truffles
Here comes one of my favorite things to work with, freeze dried fruits. For this specific recipe, freeze dried pineapple. Process it into a powder to add to the white chocolate ganache base that will make the center of our Pineapple Truffles. Let it set for a couple of hours. This ganache will not set completely solid, so a piping bag will be useful when filling the candy mold. If you don’t have piping bag, use a ziploc bag and snip one corner open.
I only have one silicone tray and this recipe makes two dozens, so I made them in two batches. You can get multiple trays to speed up the process or use other shape candy molds that you already have. They don’t have to be pineapple shape, but I really do love the way they look. These Pineapple Truffles have to be the cutest candies I’ve ever made. I hope you’ll have fun making them!
More Hawaiian Inspired Recipes
- Surfer Granola
- Tropical Peach Mango Coconut Cake
- Hawaiian Butter Mochi
- Chocolate Covered Macadamia Nuts
- Tropical Rugelach
If you make this recipe, please let me know! Leave a comment, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1/2 oz freeze dried pineapple ((14 g))
- 2 oz white chocolate melting wafers ((57 g))
- 1 oz heavy cream ((28 g))
- 4 oz dark chocolate ((142 g))
- Process freeze dried pineapple in a food processor into a powder.
- Add white chocolate and cream in a heat proof bowl and microwave for 20 - 25 second and stir until smooth.
- Add pineapple powder to the ganache mixture and mix until combined. Refrigerate for 2 hours.
- Melt half of the dark chocolate in a heat proof bowl over a simmering pot of water. When the chocolate is almost completely melted, take the bowl off the heat and stir until completely melted and smooth.
- Add about a scant 1/2 teaspoon to each cavity of the pineapple candy mold. Use the measuring spoon to push the melted chocolate around to cover all surfaces, nooks and crannies with a thin layer of chocolate.
- Let the chocolate set for 5 minutes in the freezer.
- Add the pineapple ganache mixture to a piping bag, cut off the tip.
- Take the pineapple candy mold out of the freezer and pipe the ganache mixture into the chocolate shells, leaving enough space at the top for another layer of dark chocolate.
- Add about 1/2 teaspoon of melted dark chocolate over the ganache to cover it. Tap the mold on the counter to even out the new layer of chocolate.
- Let set in the freezer for 10 - 15 minutes.
- Take the candy mold out of the freezer and remove the truffles.
- Melt the rest of the dark chocolate in a heat proof bowl over a simmering pot of water and repeat the process to form the rest of the truffles.
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