Lemon Truffles

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.