DARK CHOCOLATE-COATED LEMON AND WHITE CHOCOLATE TRUFFLES
Recipe Raphaella Frame-tolmie
200g white chocolate 1T butter, softened 80ml cream zest of 3 lemons lemon extract (optional) 100g dark chocolate cocoa powder for dusting (optional)
Break the white chocolate into a bowl and add the butter. Heat the cream and lemon zest in a small saucepan and, just as it begins to boil, remove from the stove and pour it over the white chocolate, stirring to incorporate until the chocolate has melted. If desired, add a drop of lemon extract to taste and stir through. Set aside to cool to room temperature, then refrigerate until firm. Using a melon baller or a teaspoon, roll the mixture into balls and place in the freezer until completely firm.
Place a wire rack over a sheet of baking paper. Gently melt the dark chocolate in a bain-marie and carefully enrobe the white truffle balls in the dark chocolate, placing each one on the wire rack to set. Serve in paper cases, or dusted with cocoa powder.