by Stephanie Zonis
About 36 truffles, 1 inch in diameter
I started writing this column 4 years ago this month, and one recipe I included in the very first edition was for a white chocolate-coconut-lime truffle. When a reader asked for a white chocolate truffle recipe recently, I referred her to that, only to have her reply that she doesn't like coconut! So here's an alternative white chocolate truffle recipe, with a strong lemon presence (it will probably be more appreciated by adults than children). Please use the best white chocolate you can find to make these (cocoa butter should be one of the first ingredients listed), and chop it very finely to make melting quicker and easier.
Although I usually roll these truffles in pecans, you could substitute walnuts or almonds, similarly finely chopped, toasted, and cooled. I chop the nuts for the coating by hand, as the food processor invariably produces ground nuts, even when I'm very careful. (Ground nuts are great for some recipes, but they provide no textural contrast here.) You could also use white chocolate sprinkles to coat these. I like to place them in 1 inch candy cups. Store the truffles in the refrigerator, tightly covered, for up to a week, or freeze for longer storage. Think about some of these on a nice platter, interspersed with some good-looking strawberries, for a Mother's Day dessert or bridal shower.
1/3 cup plus 1 Tbsp. heavy cream
Grated zest of 1 lemon (no white pith, please)
9 ounces best-quality white chocolate, very finely chopped
Few grains salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
About 1-1/3 cups very finely chopped pecans
Make the truffle base first, as it must be well-chilled before using. In small, heavy, nonaluminum saucepan, combine heavy 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 is up, combine white chocolate, 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 extract 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; 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. While base chills, prepare coating.
Preheat oven to 350 degrees F. Place finely chopped pecans in single layer in shallow, foil-lined pan. Toast in preheated oven for 8 to 11 minutes, stirring often, until very fragrant and a light golden color. Watch carefully! Nuts can burn quickly. Cool completely before using.
To make truffles:
If desired, have ready 1 inch candy cups for finished truffles. Using a small cookie scoop or a teaspoon (not a measuring teaspoon), form balls of about 1 inch diameter from the cold truffle base. Drop into the cooled pecans (or scrape off from the one teaspoon with another). Roll in pecans until well-coated, then place in optional candy cups or storage container. Continue until all base is used.
Store truffles airtight 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.
Copyright © 2001 Francesca Chocolate Productions. All Rights Reserved.
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This page created May 2001
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