My Nana just sent me the recipes for a few treats I used to enjoy as a kid around Easter. I can't wait to make them! Rest easy knowing a sweet, braided loaf of bread and some wonderful yeasted sugar cookies are in your future. Not today though. Today I am coming at you with truffles.
Not the mushrooms, the candies.
These white chocolate lemon truffles would be the perfect addition to an Easter basket come Sunday. Alongside plenty of Reese's Eggs, Peeps and jelly beans of course.
Like most good things in life, it all starts with ganache.
This time around, it is a white chocolate and lemon ganache. The ratio of ganache is typically 1:1, however for these truffles we are going to increase it 2:1 (chocolate to cream.) This way, the ganache will be a little thicker and easier to scoop. Light and tangy lemon extract gets added to the smooth white chocolate and cream mixture.
The scooped ganache gets chilled in the freezer for at least an hour. To be honest, I kept mine in there (well covered) overnight. The frozen (or very cold) ganache scoops then get coated in white chocolate that has been melted together with a little coconut oil. Sprinkle immediately!
I made these for Easter and they are already gone. I think that means they are OK.
White Chocolate Lemon Truffles
makes about 20 small candies
for the ganache filling
150g heavy cream
300g good quality white chocolate (chips or a bar chopped)
2 1/2 teaspoons Ballard Extract's lemon flavor
for the coating
1 c good quality white chocolate
2 teaspoons coconut oil
crystal sugar for decorating (optional)
- - -
1. Make the ganache filling: place the 300g chocolate in a medium mixing bowl; heat cream to a simmer and pour over chocolate, stirring until smooth (if necessary place bowl over a double broiler to melt any remaining pieces of chocolate)
2. Stir in lemon extract
3. Refrigerate ganache for 1 1/2 hours or until it sets up enough to scoop
4. Line a baking sheet with parchment
5. Using a small cookie scoop (mine was #60 and holds 2 teaspoons) portion out ganache and place the rounded scoops onto your prepared baking sheet
6. Place baking sheet in the freezer and chill for another hour (or overnight)
7. Over a double broiler, melt together 1 c white chocolate and coconut oil
8. Remove ganache from the freezer and one by one coat each scoop in the melted chocolate (I use two forks to roll the scoops in the chocolate and then easily transfer them back to the baking sheet)
9. Immediately after coating in the melted chocolate, sprinkle each truffle with crystal sugar if desired (they will set up quickly so decorate each truffle as you dip it!)
10. Store truffles in a well sealed container in the refrigerator