About a month ago, one of my friends asked me to come up with a new recipe; a citrus pie with a chocolate topping. So, I took this challengeÂ and put a twist onto it. I decided to take the desired flavor profiles and turn them into a bite-sized consumable; thus the Dark Chocolate Lemon Truffles. The truffle itself is dark chocolate infused with lemon zest and flavorings, the consistency is similar to that of a thick, rich pie, and the walnuts on the outside are the crust of the pie. This is the first time that I have made truffles, and while eating these my friends and I came up with several fun and interesting ideas that I’ll post in the future. Enjoy!
Makes about 2 dozen truffles
Active prep time: 20 minutes
Inactive prep time: 3 hours
-2 4oz Ghirardelli 60% cocoa bars
-2 tablespoons granulated sugar
-1/2 cup heavy cream
-zest of one lemon
-1 teaspoon vanilla
-2 tablespoons lemon flavoring or lemon oil
-finely chopped walnuts
1. In a small saucepan, over low heat, warm the cream, vanilla, zest, and lemon flavor. Stir to prevent burning of the cream.
2. Finely chop the chocolate, and place into a glass bowl. The finer the chocolate is chopped, the easier it is to melt.
3. Once the chocolate is chopped, turn up the heat of the cream to medium low, and stir until it simmers.
4. Pour the cream onto the chocolate, and stir until completely melted. If the chocolate does not completely melt, fill a small saucepan with a small amount of water, and boil on high heat. Place the bowl on top of the saucepan (to create a double boiler) and stir constantly until melted, and remove from the heat. Once the bowl has cooled, cover and place into the fridge for several hours.
5. After a few hours, remove the truffle mix from the fridge. Onto a place, sift the cocoa powder, and on another plate spread the chopped walnuts. Using a small spoon, scoop out the truffle mix, and roll into a ball. Roll the ball in the cocoa and the nuts, and then either serve or refrigerate until ready to serve. Enjoy!