When Life Gives You Lemons, Make… Lemon Truffles!
Just the fact that Lemon Truffles are made of chocolate (cacao butter to be exact) should already have you drooling ( I know they had me), but in case it does not, let me tell you what else makes them special and unique. Of course I could have gone for the ‘blah’ coating of just powdered sugar, but we’re not ‘blah’ kind of people here, so the sugar coating has the oh-so-wonderful sourness from citric acid (vitamin C’s cousin), which balances out the sweetness of the white chocolate.
It was past midnight and I was doing my homework on the computer. Wanting to take a little break, I wandered to Pinterest and found wonderful Lemon Truffles, that made me almost choke on my own drool. I was running for my block of white chocolate, that I just bought a couple of weeks ago just in case, in a matter of minutes.
So I quickly chopped up my 260 grams of chocolate, slowly microwaved it until melted, added the lemon emulsion, butter, stirred and in about 5 minutes after I got up off the couch, I was spooning the chocolate rounds onto the parchment paper. If one wanted the chocolates to be more soft and creamy, you would probably have to add more cream or butter and allow the chocolate to set at room temperature for a couple of hours before being able to spoon the rounds, but I wanted quick results and went for the faster option.
Next, I let the chocolate mounds air dry overnight, this way extra moisture has time to evaporate allowing me to roll the Lemon Truffles into perfectly round balls. When I woke up next morning I couldn’t wait to finish making my candy. So, I stirred two tones of yellow sanding sugar, some vanilla sugar & citric acid, before rolling each truffle in the mixture. At this point the truffle making process is completely done!
When Life Gives You Lemons…Make Lemon Truffles!
- 250 grams (about 8 oz) good quality white chocolate, finely chopped
- 1 tsplemon emulsion
- 3 Tbsp butter, room temperature
- 3 Tbsp cream, warm
- Melt white chocolate by placing in the microwave and heating it in 7-15 second intervals, stirring between each time, until melted. Do not heat above 105F (if touched with finger, it will feel about the same temperature as your body), or the chocolate will separate and be unusable.
- Add warm cream and room temperature butter and stir with white chocolate until smooth runny ganache is formed.
- Add lemon emulsion and stir to incorporate.
- Allow the chocolate to cool enough to be able to spoon/pipe dollops of chocolate onto parchment paper.
- Spoon about 20 rounds of white chocolate.
- Leave on the counter until you’re able to roll each round into a round ball (best left overnight). If it is still difficult to shape them, place the bowl with chocolate in the fridge.
- Prepare the coating by mixing ½ cup yellow sanding sugar with vanilla sugar & citric acid.
- Once you have perfect round balls, roll each lemon truffle in the sanding sugar and transfer to the serving tray/platter.
- Keep in a closed box at room temperature.
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