Dark chocolate and tart lemon combine to create a treat that will impress the most discerning of palates.
INGREDIENTS
150g (3/4 cup) of white chocolate
25g (1 3/4 tbsp) of heavy cream
37g (2 1/2 tbsp) of lemon curd
Zest & juice of a quarter lemon
200g (1 cup) of dark chocolate
SUPPLIES
A large glass bowl
A silicone bowl
A saucepan
A cutting board
Some parchment paper
A spatula
A scoop
A couple of precision dipping tools
DIRECTIONS
In a large bowl, combine the white chocolate, lemon zest, and lemon juice.
Microwave it just enough to soften the chocolate.
In a saucepan over medium heat, add the heavy cream and lemon curd and bring it to a boil, stirring gently.
Remove the pan from the heat and wait for it to stop bubbling, then pour the cream mixture over the chocolate.
Mix until everything combines.
Refrigerate the ganache for at least 2 hours.
Scoop some ganache and roll it into a ball, then place it on a lined cutting board.
Continue with the rest of the ganache.
Place the truffle centers in the freezer while you temper the chocolate.
Dip a truffle center into the tempered chocolate, drain the excess, and return it to the lined cutting board.
Continue with the rest of the centers, then leave them on the counter to set.
