Truffle of the Week
I love this combination of lemon and chocolate, really delicious. Use good quality chocolate like Ghiradelli while making these, it makes a difference.
1-11 oz bag Ghiradelli white chocolate chips
1/2 cup heavy cream
1 tablespoon lemon zest
2 tabelspoons fresh lemon juice
1-11 oz bag Ghiradelli semi-sweet chocolate chips
1 cup chopped nuts (I used pecans)
1 cup of mini Ghiradelli semi-sweet chocolate chips
1 teaspoon vegetable oil
Put white chocolate chips in a medium size bowl. Heat heavy cream and lemon zest in a saucepan until hot but NOT boiling. Pour hot cream and lemon zest over white chocolate and stir until melted. Add fresh lemon juice to white chocolate genache and stir well. If chocolate isn't melted completely pop bowl in microwave for 30 seconds and then stir until completely melted and smooth. Cover genache and place in refrigerator for 2 hours to harden. Once genache is set roll into small balls with your hands and place balls on a lined cookie sheet. (It's best to portion out genache on the lined cookie sheet first and then roll into balls quickly before genache gets to soft. Place cookie sheet with genache balls into freezer for 1 hour to harden. Place chopped nuts in a small bowl and mini chocolate chips in another small bowl. Melt semi-sweet chocolate and 1 teaspoon of vegetable oil in a microwave safe bowl in 30 second increments until completely melted. Remove genache balls from freezer and dip into melted semi-sweet chocolate and then roll in chopped nuts or mini chips or leave plain and set back on lined cookie sheet. When all truffles are dipped place cookie sheet back in freezer to set. Enjoy! I leave mine in the freezer and eat them cold.
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