Chocolate Lemon Truffles
photo by joanna_giselle
- Ready In:
- 4hrs 40mins
- Ingredients:
- 9
- Yields:
-
20 balls
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)
- 1⁄2 cup milk
- 1⁄2 cup sugar
- 1 lemon, zest of, small
- 1 dash cognac
- 200 g chocolate couverture
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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RECIPE SUBMITTED BY
joanna_giselle
Australia