i love the contrasting colors of these truffles.. ooh & white chocolate is making a revival in my books :)FROM 5 TYPES OF SUGAR (5TypesofSugar.blogspot.com)
(makes 25)
250g white chocolate, chopped
60ml cream
1tsp finely grated lemon rind, plus extra
1tbsp lemon juice
1/2tsp finely chooped thyme leaves
250g white or dark couverture chocolate, tempered
Directions:
1) Stir chopped chocolate, cream, rind & juice in a small heatproof bowl over a saucepan of simmering water until smooth.
2) Remove from heat, stir in thyme & refrigerate overnight.
3) Working with a little of the mix at a time (keep remainder refrigerated), roll rounded teaspoons of the mixture into balls; place on foil-lined tray. Freeze until firm. Repeat with the rest.
6) Temper couverture chocolate. (You can use eating chocolate too, but I always find them unsuitable for enrobed chocolate as they are too thick even in liquid form.)
7) Working quickly, using 2 forks (or a fork and an offset palette knife), dip truffles in melted chocolate.
8) Place truffles on a pre-chilled tray and sprinkle w/extra rind. The recipe recommends refrigerating truffles, but I find this unnecessary, as the chocolate sets pretty quickly due to the cold from the frozen truffles.
*Notes: Refrigerating tempered chocolate is a big no-no as it creates condensation which leads to blooms forming on the surface of the chocolate. Remember to wear gloves when lifting them up; couverture is much more sensitive to heat than eating/compound chocolate.
http://5typesofsugar.blogspot.com/2008/06/i-own-2-pairs-of-red-shoes-both-whom-i.html
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