Grapefruit Vanilla Bean Truffles

• 9 ounces, weight White Chocolate
• 1 Grapefruit, Zested
• 1/3 cups Heavy Cream
• 1/4 cups Unsalted Butter, Cubed
• 1 pinch Salt
• 1 Vanilla Bean, Seeds Scraped
• 3 teaspoons Grapefruit Juice
• Superfine Sugar, For Dusting

1. Finely chop white chocolate and place in a heatproof bowl. Set aside.
2. Add grapefruit zest to cream in a small heavy saucepan and bring to a simmer, taking care not to boil. Remove from heat.
3. Add butter and salt to white chocolate, then pour hot cream mixture into bowl. Melt over a saucepan with simmering water until smooth (do not allow water to touch glass bowl). Add vanilla bean seeds and grapefruit juice and stir to combine. Chill mixture for at least 4 hours.
4. Using a teaspoon or a small cookie scoop portion out 1-inch balls of ganache mixture. Roll in your hands to form a ball (quickly, as it will begin to melt from the heat of your hands). Immediately sprinkle each truffle with the sanding sugar and place on a parchment-lined baking sheet.
5. Allow to set in the refrigerator for at least 5 minutes before serving (will keep for up to 2 weeks when stored in an airtight container).

weight white chocolate, heavy cream, ubc, salt, vanilla, sugar

Taken from tastykitchen.com/recipes/desserts/grapefruit-vanilla-bean-truffles/ (may not work)