Lemon Truffles

Name: Lemon Truffles
Ingredients: 1 cup White Chocolate, Coarsely Chopped; 5 Tablespoons Butter, Unsalted; 3 Tablespoons Half-and-Half (or Heavy Cream); 1 pinch Salt; 1 teaspoon Lemon Extract; 2-1/2 cups White Chocolate (for Coating; You Could Also Use Dark)

6 ingredients

10 steps

Ingredients

1 cup White Chocolate, Coarsely Chopped
5 Tablespoons Butter, Unsalted
3 Tablespoons Half-and-Half (or Heavy Cream)
1 pinch Salt
1 teaspoon Lemon Extract
2-1/2 cups White Chocolate (for Coating; You Could Also Use Dark)

Directions

1

Place the 1 cup of white chocolate, butter, and half-and-half in a microwave safe bowl and melt for 20-30 seconds at a time, stirring in between (you could also do this in a double boiler over boiling water). Once melted, stir in salt and lemon extract. Place in the fridge for at least two hours.
2

The mix will still be rather soft after its time in the fridge. With a melon baller or measuring spoon, plop small (truffle-sized) balls of the mix on a cookie sheet covered with cling film and freeze for about half an hour.
3

Melt white chocolate for coating in the microwave, again, 20-30 seconds at a time, stirring occasionally (again, you could use a double boiler). Stop heating the chocolate when there are still a few lumps visible. Stir until these, too, have melted. This is an easy way of tempering your chocolate and will give the finished coating a nice shine and a little crunch. Let the melted chocolate cool a little. It should still be creamy but not too hot.
4

Take the truffle balls out of the freezer a few at a time, dunk them in the melted chocolate one by one and make sure to coat them completely. Let the excess chocolate drip off and quickly place your truffles in the fridge or freezer until the chocolate is hardened.
5

If you would like to add sprinkles or decorating sugar, sprinkle these on quickly before returning to the fridge/freezer.
6

You can store these for quite some time in the freezer. Otherwise, keep them in the fridge. They will be nice and refreshing right out of the cold!
7

Notes:
8

*Heavy cream will probably (I haven't tried it with this recipe yet) result in a firmer truffle, so if you would like to omit the chocolate coating, use heavy cream instead of half-and-half and simply roll the truffle balls and don't coat them in chocolate. You could roll them in (white) sprinkles (leave out the step of freezing them in this case).
9

*Don't forget to keep chocolate in an airtight container when stored in the fridge so it doesn't take on the taste and smell of other food in the fridge.
10

*Cook time is time in the fridge and freezer*