Yes, that is the classy name my boys gave to the white chocolate and meyer lemon truffles we made this year. The recipe was requested on Instagram, so here it is! I adapted it from this recipe I saw on Pinterest.
After reading the reviews and tasting, we adjusted the recipe as follows:
- 12 ounces high-quality white chocolate, chopped or chips (Ghirardelli works well)
- 2 tablespoons unsalted butter
- 6 tablespoons heavy cream
- 1 teaspoon corn syrup
- 1 teaspoon lemon extract or pure lemon oil
- the zest of a whole lemon
- white sanding sugar for coating
- Add white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds, OR melt over a double boiler (my preferred method).
- Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the lemon oil and lemon zest, mixing to combine. Place in the fridge (or even the freezer) for 1-2 hours.
- Remove from fridge and let it come to room temperature for about 10 minutes and scoop out teaspoon-size balls of chocolate with a melon scooper or small spoon. Roll them into balls and dip in the sanding sugar, coating completely. These hold up great at room temperature, but you may also store them in the fridge.
++++ 2014 UPDATE++++++ I tried using a different brand of white chocolate this year and the ganache was too soft – higher fat content apparently, so be mindful and keep a little chocolate back in case you need to add more to firm up the mixture.