Lemon truffles
Patricia Scarpin
ingredients
- 500g white chocolate, finely chopped
- grated zest of 1 lemon
- 1/4 cup (60ml) lemon juice
- 1/3 heaping cup cream*
- cocoa powder
directions
- 1
Combine cream and lemon zest a medium saucepan. Cook over medium heat, stirring constantly until the cream starts to bubble – don’t let it boil.
- 2
Remove from heat and add the chocolate at once, whisking vigorously until the chocolate is melted and you get a thick, smooth and silky mixture. Add the juice, mix well, transfer the mixture to a glass bowl and cover with plastic wrap/cling film. Refrigerate until firm enough to form balls - I let it sit in the fridge overnight.
- 3
Scoop out rounded mounds of the mixture (while it’s still cold and firm) and form balls – you don’t want your truffles to be perfectly rounded. Roll the truffles in cocoa powder and place in small fluted paper cases or on a plate. Keep refrigerated.
notes
* I used a type of cream that contains 25% fat.
Source: loosely adapted from "The Art of Chocolate", by Elaine Gonzalez
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