Description
Small chilled white-chocolate ganache truffles scented with lemon zest and extract.
Ingredients
Scale
- 10 ounces Real white chocolate, finely chopped
- 3 tablespoons Heavy cream
- 1 tablespoon Unsalted butter, softened
- 2 teaspoons Finely grated lemon zest
- 1/4 teaspoon Lemon extract
- 1/8 teaspoon Fine salt
- 1/4 cup Confectioners' sugar
Instructions
- Put 10 oz finely chopped real white chocolate in a heatproof bowl. Heat 3 tbsp heavy cream in a small saucepan just until steaming. Pour over chocolate, wait 2 minutes and stir slowly from the center. If chunks remain, briefly warm the bowl over barely simmering water, keeping water and steam out.
- Stir in 1 tbsp softened unsalted butter, 2 tsp finely grated lemon zest, 1/4 tsp lemon extract and 1/8 tsp fine salt until smooth. Spread in a shallow covered dish and refrigerate about 2 hours until scoopable, not liquid.
- Scoop approximately 20 small portions with a teaspoon. Roll quickly with cool hands, set on a parchment-lined tray and refrigerate another 20 minutes. If mixture becomes too soft while shaping, chill it again instead of adding dry powder to the ganache.
- Lightly roll truffles in up to 1/4 cup confectioners' sugar shortly before serving. Keep refrigerated until needed; confirm firm set, flavor strength and actual yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 140 minutes, included in the total.
Untested estimate: cream heating up to 5 minutes, ganache chill 2 hours and formed truffles chill 20 minutes; prep includes rolling. Keep chilled.
- Prep Time: 20 minutes
- Chilling, resting or cooling: 140 minutes
- Cook Time: 5 minutes
Nutrition
- Serving Size: One small truffle