The Pioneer Woman Tasty Kitchen
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Lemon Truffles

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Level: Easy

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Description

Light and lovely lemony truffles. A perfect spring treat!

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
  • 2-½ cups White Chocolate (for Coating; You Could Also Use Dark)

Preparation

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.

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.

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.

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.

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

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!

Notes:
*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).

*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.

*Cook time is time in the fridge and freezer*

3 Comments

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westmonster on 5.14.2011

@celticpole – I know, the mix stays very soft! Mine didn’t flatten out as much, though, and once frozen they were firm enough to be coated with the chocolate.
You could always try – if you wanted to give them another go – to add more chocolate to the ganache, which should firm them up more.

I also like the idea of filling a whole cake with this stuff… YUM! :)

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celticpole on 5.6.2011

Maybe it was me…but these didn’t turn out. They never firmed up, after being in the fridge 8 hours. I scooped them out into balls and quickly put them in the freezer but they flattened out and even after being in the freezer for 3 hours – still soft. BUT the flavor is amazing. I substituted orange extract and the ganache is so smooth. It would make a lovely filling between a genoise cake.

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on 4.25.2011

These sound amazing!! I can’t wait to try them. Thanks for the recipe. :)

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