Ingredients
- Filling
- 140g (5oz) High Quality Milk Chocolate
- 112g (4oz) High Quality Dark Chocolate
- 112g (½ Cup) Heavy Cream
- 21g (1 Tbps) Honey
- Lemon Zest of 1 Lemon
- 14g (1 Tbsp) Butter (cut into small pieces)
- 30g (¼ Cup) Lemon Powder
- Coating
- 340g (12oz) High Quality Dark Chocolate
- 50g (½ Cup) High Quality Cocoa Powder
Equipment
- Small Heat Resistant Mixing Bowls
- Small Heavy Bottom Pots
- Parchment Lined Baking Tray
Timing
Active Time: 30 Minutes
Total Time: 2 Hours
Yield
20 Servings
-
Double Boil Chocolate
Finely chop the chocolate and place in a small heat resistant bowl. Bring a small pot, ½ filled with water to a boil.
Once boiling, remove from heat and place the bowl of chocolate on top, stirring often melt the chocolate.
-
Infuse Cream and Combine
In a second small pot, add the heavy cream, honey, and zest of one lemon to a simmer.
Once simmering, remove from heat and infuse for 10 minutes. Return the pan to stove and return to a simmer.
Strain the warmed infused cream and add to the melted chocolate, whisk until nicely combined.
-
Add Butter and Lemon Powder, Chill
Gently fold in the butter and mix until melted and combined. Once combined, gently fold in the lemon powder.
Once all mixed and emulsified place in the refrigerator for 1 hour or until firm.
-
Scoop Truffles
Using a small scoop or teaspoon, scoop out even pieces of the truffle mix.
Once all scooped out, roll each scoop into balls and return to refrigerator for 15 minutes.
-
Chocolate Coating
Finely chop the chocolate and place in a small heat resistant bowl.
Bring a small pot, ½ filled with water to a boil.
Once boiling, remove from heat and place the bowl of chocolate on top, stirring often melt the chocolate.
Sieve the Cocoa Powder into another mixing bowl.
Using a chocolate fork or your hands, drop a truffle ball into the melted chocolate, coat evenly and shake off any access melted chocolate.
Immediately after, before chocolate has set firm, roll into the cocoa powder bowl. Coat evenly, remove (shaking off any excess) and place on a paper lined baking tray.
Continue with the remaining truffles, and refrigerate until served.
Based on 3 Review(s)
2 Comments.
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