Tuesday, May 18, 2010

White Chocolate Lemon Truffles

Chocolate, butter, and cream melting over the double boiler

Chocolate, butter and cream completely melted and beautiful!

Here is the mixture after 2 hours of chilling in the fridge... should be hard

Rolling...

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.

INGREDIENTS:

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

18 comments:

  1. I can completely attest to the deliciousness of these truffles. And I'm not a big truffle-lover. The lemon was key --- great add K.

    ReplyDelete
  2. Delish! I will have to try this out. If you are looking for the perfect cocktail to go with it check out http://www.facebook.com/360Vodka. I found the best recipe made with 360 Vodka's Double Chocolate flavour

    ReplyDelete
  3. Wow they sound good! I love anything with white chocolate in it. And it's a reason to finally buy a melon baller :) I didn't buy it because I thought I'd never have so many melons in my life to buy a separate gadget for them :D I didn't realize it could be used to shape truffles!!

    ReplyDelete
  4. Love the look of these with the white chocolate!

    ReplyDelete
  5. Yum!! I love truffles and these are super simple to make!! I personally love white chocolate truffles. I've never had them with lemon though.

    Would you mind checking out my blog? :D
    http://ajscookingsecrets.blogspot.com/

    ReplyDelete
  6. those look really good! nobody would ever guess they were so easy to make.

    ReplyDelete
  7. These look absolutely delicious! There's a white chocolate key lime truffle at See's Candies that I absolutely adore...these remind me of them!

    ReplyDelete
  8. I recently brought home a selection of truffles from a fab local chocolatier. Mr. Wonderful and the kids had fun tasting and rating the confections. The overwhelming favorite was the white chocolate lemon truffle. Thanks so much for posting this. I can't wait to surprise them!

    ReplyDelete
  9. This has been bookmarked! It looks pretty easy and super delicious!

    ReplyDelete
  10. Wow this recipe is definitely one that I will try. I love both white chocolate and lemon! Looks very cute too :)

    ReplyDelete
  11. TEMPTING! White chocolates are my personal favorites and my weakness. I've actually tried baking white chocolate cakes and they tasted good. This one seems easy to make, so I might try this one also!

    ReplyDelete
  12. Ok... my husband declared "This might be the best thing I ever put in my mouth!"
    but... had some problems.. they totally lost their shape- any ideas? next time I might put them in little muffin papers or maybe less butter? Don't know what happened but I'll try again

    ReplyDelete
    Replies
    1. Sandy, I had the same problem. My friends loved them but they were so soft that we had to stick them in our mouths really fast and they were more like delishous lumps rather than round balls. I put the mixture in the fridge for 2 hours and then decided that it was still too soft and stuck the mix into the freezer for 30 min and then formed them as the guests arrived. Then after forming them put them back in the fridge until we ate them but they still were not easy to eat. Next time I might try freezing the mixture overnight in the freezer. This is an Amazing recipe I just hope that I can get them to be round next time. Thank you so much for the recipe K Bakes!

      Delete
    2. I am so sorry ladies that you have been having issue with the shape of the truffles. One thing that might work is using less butter, I haven't tried it myself but it's worth a shot if you need them to stay hard for a long time. Freezing them always helps me but I can imagine if they were outside in the heat they would lose their shape.

      Thanks for reading, and keep baking!

      Delete
  13. HI Sandy!

    Sound like your husband is a smart guy :-)

    These are tough because if you don't eat them right away fresh out of the fridge they will lose their shape. The butter is part of why they taste so yummy so if you take that out I can't say that you will get as smooth of a texture and they won't be as good. However you can try and take some of it out. I keep mine in the fridge all the way up until the time my guests arrive. If you put them in little mini candy liners that does help but I would still recommend keeping them in the fridge for as long as possible. You can also try freezing them for an even firmer shape. Hope this helps!

    K

    ReplyDelete
  14. I hate anything lemon flavored! But making these for a baby shower... and tried one just because... THESE ARE AMAZING!!! What a great recipe!!!


    Had the same problem as the rest of these ladies. They do soften quite quickly and lose their shape. But, they don't lose their flavor!

    ReplyDelete
  15. I've made these, too, and they're AMAZING!
    An additional idea [tried, tested on, and soundly approved by, co-workers]:

    Culinary-quality lavender, mixed with [table] sugar in a 50/50 ratio in a coffee grinder, then added in small amounts [to taste...not too strong] to the powdered sugar used to coat these delights! SO yummy!

    ReplyDelete

Related Posts with Thumbnails