Lemon Scented White Chocolate Truffles Food

WHITE CHOCOLATE LEMON TRUFFLES

Steps:

• Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
• Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
• When cream has stood 20 minutes, remove cover.
• Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
• Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
• Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
• Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
• Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
• When base is chilled, prepare coating.
• For Coating:.
• Meanwhile, melt the white chocolate add lemon oil (if wish).
• To make truffles:.
• If desired, have ready 1 inch petit four cases for finished truffles.
• Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
• Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
• Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

LEMON SCENTED WHITE CHOCOLATE TRUFFLES

Steps:

• Finely grate the peel from lemon.
• Place chocolate in a large bowl. Pour cream into a pot and heat over a medium high heat and add the lemon peel.
• Bring to a boil and pour over chocolate.
• Stir immediately until smooth .
• Cover and refrigerate until firm, overnight if possible.
• Line a tray with parchment paper and take about 1 tbsp of cooled mixture and roll into a ball. Place on tray and when all the mixture has been made into balls put back into the frige for 15 minutes.
• Place the coconut and nuts into 2 separate small bowls and roll truffles into either mixture one at a time, pressing gently to cover.
• Place in an air tight container for up to 1 week.

LEMON-COCONUT WHITE CHOCOLATE TRUFFLES

Steps:

• Put white chocolate and marshmallows into a large heat proof bowl.
• Finely grate the peel from the lemon.
• Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
• Boil gently stirring constantly for two to five minutes, until smooth.
• Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
• Pour into a parchment lined 8x8 pan.
• Cool until no long sticky, about 1-2 hours.
• Form into balls and put in freezer 15 minutes.
• Dip truffles in melted white almond bark and sprinkle with toasted coconut.
• Chill to set before serving.

SAFFRON-SCENTED WHITE CHOCOLATE TRUFFLES

Steps:

• Finely chop the chocolate: place in a bowl.
• Mix cream, honey and saffron in a saucepan and bring gently to a boil.
• Add the hot mixture to the chocolate and stir well until melted.
• Place the mixture in the fridge to cool and to firm up.
• Shape into small balls. Roll them in powdered sugar.

WHITE CHOCOLATE LEMON TRUFFLES!

Steps:

• In a double boiler, melt chocolate, butter and cream or in a microwave. Stir until smooth.
• Stir in salt & lemon extract.
• Allow to cool covered in the fridge for 2 hours or until firm.
• With a melon baller scooper or small spoon and form into 1 inch balls.
• Toss with superfine sugar to coat.
• Store covered in the fridge until ready to serve.
• ENJOY!

WHITE CHOCOLATE LIMONCELLO TRUFFLES

Steps:

• Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
• Combine the cream, chocolate, and Limoncello together until well blended.
• Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
• Keep refrigerated.

WHITE CHOCOLATE AND LEMON TRUFFLES

Steps:

• In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
• Add the lemon curd and mix.
• Add the cream and mix.
• Put in the freezer to chill for 2-3 hours.
• Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
• Put back in the freezer for 1 hour.
• After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
• Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
• Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
• Serve slightly chilled.