Saturday, November 15, 2008

Lemon Truffles

2 C. Vanilla Chocolate Chips
10 oz. Lemon Curd
3 C. Vanilla Wafer, crumbs (one box)
1 C. Powdered Sugar
1 C. Toasted Coconut or Chopped Pecans

Because this recipe is dealing with melted chocolate we recommend you get everything in place (mis en place) before you melt your chocolate. This will help the mixture to be smooth rather than needing to be reheated to create the correct texture.

In a microwave safe bowl, melt vanilla chocolate until smooth. While chocolate is melting mix the dry ingredients together. Stir in the lemon curd to the chocolate and mix until smooth. Add the wafer sugar mixture to the lemon curd mixture. Chill until firm enough to handle. Roll into 1/2 inch balls. Roll each ball in coconut or pecans and serve.

Note: To help the scooping part go faster we would recommend using a truffle scoop or small cookie scoop or if those are not available you can wrap the dough in wax paper or plastic wrap as a long tube before chilling. When you are ready to roll it in the coconut or pecans simply cut the tube into sections and roll between your hands to form the ball shape.

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