I made an effort to get truffles right last year--dessert truffles, that it--and now that I did it, what I am looking for is something simpler. I don't want to devote an entire afternoon to candy-making, which isn't uncommon for all those sugar chefs who are very trendy now on cooking television.
Cooking with sugar is hazardous because of the high temperatures involved; cooking with chocolate is difficult because it will seize as it cools, often at the worst time. That is why I am filled with admiration when I see Martha Stewart demonstrate chocolate techniques on her shows.
But as I was reading through my usual Internet pages, I did come across a recipe for white chocolate-lemon truffles that is doable. Not only can you make them without a lot of ultra-focused effort, but you could also be doing other things like making cupcakes or something. Any recipe that is this good should be passed along.
I didn't have to change the recipe requirement for white chocolate in bulk--this recipe didn't call for white chocolate chips in the first place. Just to repeat, chocolate chips are always formulated to resist melting, and that's the very opposite of what we want in a recipe for truffles. Use your chocolate chips for cookies, cakes, and other treats, but get cocoa and cooking chocolate separately.
When I want chocolate in bulk, I go to Sprouts in Tucson. They carry the most varieties of chocolate, including baking cocoas and bulk chocolates, that I know of. For instance, it was there that I found pure ground cacao, which looks like milk chocolate but is exquisitely flavored. It comes from Brazil and once you have tasted it in cocoa, you have reached the end of the road in that department (and you might want to serve it in an orange cup, which tested to have a good effect on flavor perception).
I was looking at a catalog that arrived in the mail yesterday, and if you wish you can visit the Seventh Avenue company in Monroe, Wisconsin at SeventhAvenue.com for their jazzy-looking set of square orange-colored dishes. The mugs are lined in white and they would make up a wonderful autumn tablescape in any event (remember my article about changing your table color scheme?) along with suitable table linens. In any event, Seventh Avenue has quite a few interesting and lovely items that you can peruse anytime.
So on to the truffles.
WHITE CHOCOLATE LEMON TRUFFLES
10 ounces high-quality white chocolate, chopped
2 tablespoons unsalted butter
6 tablespoons heavy cream (1/4 cup plus 2 Tablespoons)
1 teaspoon corn syrup
1 drop lemon extract or pure lemon oil
Zest of half a 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.
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 drop of lemon oil and lemon zest, mixing to combine. Place in the fridge (or even the freezer) for 1-2 hours.
Remove from fridge 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.
Store refrigerated in an airtight container.
These candies can also be stored frozen if the seal on your container is good and tight. Long storage can cause food items to dry out. The refreshing nature of this dessert makes these truffles ideal for a light dessert, along with coffee and perhaps shortbread cookies.