Sorry that this blog has been a bit quiet. There was so much to do before Christmas and we also spent a week in Germany. We will update it more often now!
This year I made lots of nice little treats as Christmas presents and I will now start to type them up. Lets start with this easy but delicious recipe. It’s basically a ganache. You can also use it for filling macarons, cakes or hollow chocolate pralinés. You can also cover them in dark chocolate later but I wanted to keep it simple and fast.
The pictures are unfortunately bit dark but it’s really difficult to take better ones during the winter in Finland.
300 g white chocolate
150 ml cream
lemon flavoured baking aroma
sugar for rolling
Bring the cream to boil in a pot and add some lemon zest and lemon aroma to taste. Then take it off the heat and put in the chopped chocolate. Stir until everything is melted. You can still add some zest or aroma if you have the feeling it’s not lemony enough. Then pour the ganache into a plastic container or a bowl. When it’s cooled down you can put it in the fridge overnight. It will be good for a while, so you can also leave it in there longer.
When the ganache is firm enough you can use a little melon scoop or a teaspoon to form little balls. If you use a teaspoon make sure your hands are clean and cold since it will be easier to roll them. You might have to wash your hands once in a while (under cold water so they won’t melt) because they’ll get pretty sticky. Drop the ready truffles on a plate with sugar. You can put more than one in there at a time and then just swirl the plate around a bit so they’ll get completely covered. The sugar coat will keep them from sticking together.
Cool them until serving. I put mine in little bags and kept them in the fridge until Christmas Eve. Enjoy!