Lemon Truffle

Name: Lemon Truffle
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Chinese
Ingredients: 125 g milk; 125 g heavy cream; 50 g glucose; 500 g white chocolate couverture (chopped, for ganache); 100 g lemon juice; white chocolate couverture (tempered, for coating), approx. 800 g

Lemon truffles made with a white chocolate shell formed in a hemispherical mold, filled with lemon ganache, and coated in white chocolate.

40 min

Medium

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Ingredients

milk 125 g

heavy cream 125 g

glucose 50 g

white chocolate couverture (chopped, for ganache) 500 g

lemon juice 100 g

white chocolate couverture (tempered, for coating) approx. 800 g

Instructions

Heat liquids

Heat milk, cream, and glucose until warm and glucose dissolves.

Melt chocolate

Add chopped white chocolate, stir until melted and evenly combined with cream mixture.

Season

Stir in lemon juice.

Cool

Once completely cooled, transfer into a piping bag fitted with a fine round tip.

Prepare molds

Heat hemisphere truffle molds over steam and polish with a cotton ball.

Make shells

Brush tempered white chocolate inside the molds, scrape the surface flat. Repeat if thicker shell is desired. Let set until hardened.

Fill and seal

Fill with ganache. Demold. Join two hemispheres together to form a sphere.

Coat

Dip in tempered white chocolate, lift out with a fork and place on a rack. After a few moments, roll to create a spiky surface. Once fully hardened, remove.