Randy Makes Lemon Truffles

Dark chocolate and Tart Lemon combine to create a treat that will impress the most discerning of palates.

0:00:44 Ingredients
0:00:59 Supplies
0:01:14 Directions
0:04:00 Tasting
0:04:50 Bloopers

INGREDIENTS
150g (3/4 cup) of white chocolate
25g (1 3/4 tbsp) of heavy cream
37g (2 1/2 tbsp) of lemon curd
Zest & juice of a quarter lemon
And 200g (1 cup) of dark chocolate

SUPPLIES
A large glass bowl
A silicone bowl
A saucepan
A cutting board
Some parchment paper
A spatula
A scoop
A couple of precision dipping tools

DIRECTIONS
In a large bowl, combine the white chocolate, lemon zest, and lemon juice.
Microwave it just enough to soften the chocolate.
In a saucepan over medium heat, add the heavy cream and lemon curd
and bring it to a boil, stirring gently.
Remove the pan from the heat and wait for it to stop bubbling, then pour the cream mixture over the chocolate.
Mix until everything combines.
Refrigerate the ganache for at least 2 hours.

Scoop some ganache and roll it into a ball, then place it on a lined cutting board.
Continue with the rest of the ganache.
Place the truffle centers in the freezer while you temper the chocolate.

Dip a truffle center into the tempered chocolate, drain the excess, and return it to the lined cutting board.
Continue with the rest of the centers, then leave them on the counter to set.

Thanks to Gibby Gibster for the awesome logo design.

[moeoverthere]

Enjoyed the music and video! Adding to the try list

[chaosjihad]

Your choice of music today is just as zesty as the lemons! Great video!

[msch]

I don’t know why your channel isn’t picking up more. I really appreciate your content and personality. Come on, YouTube algorithm !

[kirsten]

It’s hard to go wrong with lemon! I would have expected the lemon juice to make the white chocolate seize, but it didn’t!

I have an untested idea for ganache extrusion. If you know ahead it’s likely to extrude, what about leaving a blow hole on the bottom? Then repairs would be less noticeable because their location could be controlled. Just suppose you stick the ganache ball on a straw and hold the straw for dipping, then stick the other end of the straw in a glass while the chocolate sets. Use a sharp knife to scrape off the chocolate collar from the bottom where the straw was and dip only the bottom in chocolate to help it make a foot to stand on. Or just do your regular repair. I dunno; just an untested thought.