Lemon White Chocolate Cream Filled Truffles
Using Ghiradelli brand white and dark chocolates is a must.
Ing 12 oz white/choc 6 oz 60% Cacao Dk/Choc tbl lemon zest 1/2 c h/cream tsp fresh lemon juice
Instructions Add white chocolate broken into small pieces to bowl with lemon zest. Reserve. Over med-low, gently simmer h/cream til hot. Do not boil! Pour heated cream over white chocolate & lemon zest. Set 3 min. Mix w/ rubber spatula. If there are lumps of unmelted chocolate, micro in 30 sec increments at 50% power, stirring after each. Heat til smooth. Stir in lemon juice completely. Allow bowl to come to room temp, then saran; freezer for 2 hours (or longer). W/ small cookie scoop or small spoon, portion out 1.5 teaspoon portion of chocolate. Gently roll into sphere. Place on parchmented cookie sheet; place the cookie sheet back into freezer 30-60 min, to set.
After at least 30 min in chiller, you can prepare dark chocolate coating. Break dark chocolate into small pieces and place into metal bowl. Simmer 2" water over med heat. When simmering, but not yet boiling, set metal bowl over pot to make double boiler. Stir dark chocolate w/ rubber spatula til completely smooth and melted. Continue to heat, stirring, 3 more min. Remove bowl from pot to counter, cool slightly.
Use fork for dipping; a chopstick is helpful for scooting the truffle off the fork after dipping. Retrieve the truffles from the freezer. Take one truffle and gently roll in the melted dark chocolate. Working quickly, using the fork, lift the truffle from the dark chocolate and gently shake the excess off the candy. Next, transfer to second parchmented baking sheet. Repeat with each truffle. If the dark chocolate cools too much and stops being glossy, return the bowl to the double boiler and very quickly (only for about 10 seconds) heat the chocolate again. Fridge 30 min. Keep refrigerated until right before serving; If truffles have a little pool/foot of chocolate at the base, simply break off w/ your fingers.