DARK CHO­CO­LATE-COATED LE­MON AND WHITE CHO­CO­LATE TRUF­FLES

Recipe Raphaella Frame-tolmie

House and Leisure Food - - HL FOOD -

200g white cho­co­late 1T but­ter, soft­ened 80ml cream zest of 3 le­mons le­mon ex­tract (op­tional) 100g dark cho­co­late co­coa pow­der for dust­ing (op­tional)

Makes 16

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.

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