Chocolate, butter, and cream melting over the double boiler
Chocolate, butter and cream completely melted and beautiful!
A friend of mine was having her second annual "white party"last weekend and asked me to make something small and sweet to bring along. After searching high and low for a recipe I decided to try making truffles. First problem was that I have never made truffles before, second was that truffles are normally brown... not ideal for a white party. I came across a recipe for white chocolate truffles which sounded perfect. Once I began researching deeper I decided I couldn't leave it at just white chocolate, I needed something else, so I decided to make white chocolate LEMON truffles! By now you can probably tell I like lemon in my desserts - I find lemon flavor to be great in the summer and it helps cut some of the sweetness in a overly sweet recipe.
At first I was so excited to make my first batch of truffles, then I was instantly scared since I had never made them before and didn't know how simple or how hard they could be. Don't worry!!! these are very simple! I figured it would be best to start slow, now that I have mastered these let the truffle testing begin! They were a huge hit at the party, one of my friends even wrapped a few extra in a paper towel and put them in his pocket for later... hah. Hope you guys like them.
1 cup of white chocolate - I use Ghirardelli white chips which are easy to find in the baking isle of the grocery store.
5 Tbsp. unsalted butter - If you use salted don't add any extra salt in the end, they will be way to salty.
3 Tbsp. heavy cream
Pinch of salt
1 tsp. Lemon extract
Powdered sugar, for rolling/dusting
1 lemon for zesting if you like
1. Bring a pot of water to a boil on the stove top.
2. Melt the chocolate, butter and cream over the double boiler while stirring (make sure you use a glass bowl over the double boiler) I recommend staying by the mixture during this process so you can be sure it won't burn.
3. Once melted you can remove from the heat and stir in the salt and extract.
4. Allow to cool a bit before covering it with plastic wrap, refrigerate for at least 2 hours, overnight works fine as well.
5. With a mellon baller or if you don't have one you can always use a spoon scoop out the mixture and form into balls (they don't have to be perfect) this can be a bit messy since the chocolate will start to melt and stick to your hands. Roll the balls in the powdered sugar and set a cookie sheet. Once your done you can put them in a cute bowl for presentation and zest some lemon over the top so everyone will know they have lemon flavor in them.
6. Store these covered in the fridge for up to a week or you can store these in the freezer for longer storage.
Recipe makes about 24 truffles