Chocolate Lemon Truffles

"These are rich and delicious but easy to make with simple ingredients. I got these from my cousin Maria who rolled them in chocolate sprinkles but I prefer them dipped in melted chocolate."
 
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photo by joanna_giselle photo by joanna_giselle
photo by joanna_giselle
Ready In:
4hrs 40mins
Ingredients:
9
Yields:
20 balls
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ingredients

  • 1 (250 g) packet biscuits (petit buerre or tea biscuits)
  • 3 tablespoons unsweetened cocoa powder
  • 1 egg yolk
  • 125 g butter (no substitutes as it detracts from the flavour)
  • 12 cup milk
  • 12 cup sugar
  • 1 lemon, zest of, small
  • 1 dash cognac
  • 200 g chocolate couverture
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directions

  • Melt butter in a saucepan and mix with lemon zest and cognac.
  • Finely crush biscuits and mix in a large bowl with sugar and cocoa.
  • Warm up milk to lukewarm and add to bowl with dry ingredients.
  • Immediately add the butter mixture and combine well.
  • Allow to firm up for at least 4 hours, or place in deep freeze for 30 minutes.
  • Roll into small balls and place on foil-lined tray. Keep cold.
  • Melt chocolate in a double boiler and dip each ball in and allow chocolate to set.
  • You can roll these in chocolate sprinkles, crushed walnuts, cocoa powder or whatever else you like.
  • They last a week in the fridge in a sealed container.

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