1/2 cup heavy cream
1 teaspoon grated lemon rind
1/2 lb. white chocolate, chopped
1 tablespoon unsalted butter
1/2 teaspoon vanilla
about 24 truffles.
- Heat cream and lemon rind until
lightly simmer. Remove from heat, stir in chopped white chocolate and
let it sit for 5 minutes.
- Add butter and vanilla to the
mixture and stir until smooth.
Cover and chill for at least 2 hours.
- Scoop with teaspoon, on to
and roll into small balls. Roll balls into confectioner's sugar.
- Place in plastic container,
cover and chill for at least 2 hours.
NOTE: Truffles are great addition to
your holiday dessert table. They can be prepared in advance and stored
for up to two weeks.
|Did You Know?
|A chocolate truffle is a
type of chocolate confectionery, traditionally made with a chocolate
ganache center coated in chocolate or cocoa powder, usually in a
spherical, conical, or curved shape. Other fillings may replace the
ganache: cream, melted chocolate, caramel, nuts, almonds, berries, or
other assorted sweet fruits, nougat, fudge, or toffee, mint, chocolate
chips, marshmallow, and, popularly, liquor.
They are named for their resemblance to the truffle fungus.
The chocolate truffle was first created by M. Dufour in Chambery,
France in December 1895. They reached a wider public with the
establishment of the Prestat chocolate shop in London by Antoine Dufour
in 1902, which still sells 'Napoleon III' truffles to the original