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Monday, 13 August 2012

White Chocolate Lemon Truffles

Previously I don't fancy much of eating chocolate but I think as I grow on the years, my taste for chocolate have change too.  Sometimes I go so addicted of eating chocolate and I could eat non stop.  

As I have a big bar of white chocolate in my fridge and thought of making something out of it. So here with.........

White Chocolate Lemon Truffles
Recipe from What Megan's Making

250g white chocolate (of good quality)
1/3  cup plus 1 Tbsp. heavy cream
Grated zest of 1 lemon
pinch of salt
55g unsalted butter, cut into thin slices  (should cut down a little)
2 tsp. freshly-squeezed, strained lemon juice
Icing Sugar, sifted, for coating

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl.
Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat.
Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot.

Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice.

Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in to icing sugar until well-coated. (If you're having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the icing sugar until coated.) 

Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

* This chocolate is of soft texture.... not like the normal hard texture.

These little white chocolate is full of lemon citrus taste and sweet too!