Strawberry Lemonade Truffles
- 8 ounces fresh strawberries (to yield 1/3 cup strawberry puree)
- 1 tablespoon heavy cream
- 1 teaspoon light corn syrup
- 14 ounces white chocolate (chopped)
- 1/2 teaspoon citric acid
- 1 lemon (zest)
- 12 ounces white chocolate candy coating (for dipping)
- Optional: candied lemon zest for decoration
- Optional: 1/2 cup freeze-dried strawberries for decoration
- Place the white chocolate in a microwave-safe bowl and microwave it gently until melted, stirring after every 30 seconds to prevent overheating.
- Place the strawberries in a small saucepan and heat them until they release their juices and become a chunky strawberry sauce. Blend them in a food processor or blender and then strain this mixture to remove any seeds. You will need 1/3 cup of strawberry puree for this recipe. If you have extra, save it for another purpose.
- Combine the 1/3 cup of puree, the corn syrup, and the heavy cream in a saucepan over medium-high heat and heat, stirring, until the mixture comes to a boil.
- Pour the hot puree over the melted chocolate and whisk until combined. Stir in the citric acid and the lemon zest, and a drop or two of red food coloring, if using. This is your ganache. Cover the top of the ganache with cling wrap and refrigerate it until the mixture is firm enough to scoop and roll about 2 hours.
- If you are using the candied lemon zest and/or freeze-dried strawberries for decoration, prepare those while you wait. Chop the candied zest into small strips, and place the freeze-dried strawberries in a food processor and process until they are a fine powder.
- Melt the white chocolate candy coating in the microwave, stirring after every 30 seconds to prevent overheating.
- Dust your hands with powdered sugar and roll the ganache into small balls between your palms, re-applying powdered sugar whenever it starts to get sticky.
- Using dipping tools or a fork, dip a truffle in the white chocolate coating, tap the fork against the sides of the bowl to remove excess chocolate and place the truffle on a foil-lined baking sheet. If you’re using the optional decorations, sprinkle the top of the truffle with candied lemon zest and strawberry powder while the chocolate is still wet. Repeat until all of the truffles have been dipped.
- Strawberry lemonade truffles can be stored in an airtight container in the refrigerator for up to one week. For the best taste and texture, bring them to room temperature before serving.
Make Your Own Lemon Fudge
- 1/2 cup unsalted butter (cubed)
- 2 cups of sugar
- 3/4 cup sour cream (full fat)
- 1/2 teaspoon salt
- 2 cups white chocolate chips (or chopped white chocolate)
- 7 ounces marshmallow cream
- 3/4 teaspoon lemon oil (or 1 1/2 tsp lemon extract)
- 1 lemon (zest)
- 1/4 teaspoon citric acid
- 4 drops yellow food coloring (more or less as needed)
- Prepare an 8 x 8-inch pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.
- Place the cubed butter in a heavy-bottomed 4-quart saucepan over low heat, and stir it occasionally until it is nearly melted. Add the sugar, sour cream, and salt, and raise the heat to medium. Stir until the sugar melts.
- Continue to cook the fudge, stirring frequently, until it comes to a boil. Insert a candy thermometer and cook the fudge, stirring frequently, until it reads 235 F (113 C) on the candy thermometer.
- Once it reaches 235 F, remove the pan from the heat and add the white chocolate chips and the marshmallow cream. Stir vigorously until they melt into the fudge. If necessary, return the fudge to the heat for brief periods to melt the chips.
- Add the lemon oil or extract, lemon zest, citric acid, if using, and a few drops of yellow food coloring. Stir well until everything is well-mixed. Carefully taste the fudge (watch out, it will be hot!) and add additional flavoring or citric acid if desired, and more coloring if you desire a stronger yellow color.
- Pour the fudge into the prepared pan and smooth it into an even layer. Allow it to set at room temperature for 3 to 4 hours, or in the refrigerator for 1 to 2 hours.
Chocolate Raspberry Truffles Recipe
- 1 package (10 oz.) frozen raspberries (thawed)
- 1/4 cup powdered sugar
- 1 lb. semisweet or bittersweet chocolate (finely chopped)
- 3/4 cup cream
- 2 tbsp. light corn syrup
- 1 lb. chocolate candy coating (for dipping)
- Optional: 1/4 cup red candy coating (for decoration)
- Place the raspberries in a blender or food processor, and process them until they are liquid. Pour the raspberry puree into a small saucepan through a strainer or cheesecloth to remove the seeds.
- Add the powdered sugar to the raspberry puree and heat it over medium heat, stirring frequently, until it is thick and syrupy and reduced by about half. Remove the puree from heat and set aside for now.
- Place the chopped chocolate in a large bowl. Place the cream in a small saucepan until bubbles start to form around the edges, but do not allow it to come to a full boil. Once simmering, pour the hot cream over the chopped chocolate and allow it to sit for a minute or two to soften and melt the chocolate.
- Whisk the chocolate and cream together gently, until the chocolate is melted and the mixture is smooth and homogenous. This is your “ganache.” Add the corn syrup and raspberry puree to the chocolate mixture, and whisk it all together. Cover the surface with the ganache with cling wrap, and refrigerate until it is thick enough to scoop, at least 2 hours.
- Cover a baking sheet with foil or waxed paper. Using a candy scoop or teaspoon, scoop the ganache into small balls and place them on the prepared baking sheet. Once all of the ganache is scooped, freeze the balls for 2 hours or until firm.
- Place the candy coating in a large microwave-safe bowl. Microwave in one-minute increments until melted, stirring after every minute to prevent overheating. Stir until the coating is completely smooth. Allow the coating to cool until it is barely warm. Do not let it start setting up, but let it cool down so that it does not melt the truffle fillings.
- Using dipping tools or a fork, dip a truffle into the chocolate. Bring it out of the chocolate and allow the excess to drip back into the bowl. Place the dipped truffle back onto the baking sheet and repeat with remaining truffles and chocolate.
- Place the truffles in the refrigerator to set the candy coating for about 30 minutes. If desired, you can melt red candy coating (or tint white coating with red candy coloring) and drizzle a small amount over the truffles decoratively.
- Chocolate raspberry truffles can be stored in an airtight container in the refrigerator for up to two weeks.
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