Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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May 1, 2005
HAPPY MAY DAY, COOKS OF THE WORLD!
If you like the idea of creamy white chocolate
enlivened with a fresh citrus tang, here’s a
recipe for you to try. These candies are uncomplicated
but somewhat time-consuming to make but well worth the
doing. Delicate yet rich, attractive to the eye and
refreshing to the palate, these are perfect arranged on
a festive platter interspersed with fresh raspberries for
a delicious and attractive Mother’s Day or bridal shower treat.
Zesty White Chocolate-Lemon Truffles
2/3 cup heavy cream
1 TBSP. fresh grated lemon rind
1 lb. white chocolate, chopped
2 TBSP. unsalted butter, cut into small bits
1 tsp. vanilla
1 TBSP. freshly squeezed lemon juice
3 cups finely chopped toasted pecans for coating
In medium-size saucepan, heat cream and lemon rind
until mixture begins to simmer. Remove from heat,
stir in chopped white chocolate and let stand 5 for minutes.
Add butter, vanilla and lemon juice and stir quickly
until smooth. Cover and refrigerate for at least 4 hours.
Scoop mixture with a ball scoop and roll into 1” balls a
nd place on waxed paper. Roll each truffle in the toasted
pecans and chill, covered for at least 3 hours.
Note: If you are allergic to or don’t like nuts, roll these
beauties in some yellow and white jimmies.
Makes 48 truffles.
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Contents © 1996-2003 The Stray Gourmet
Exploring the Epicurean with The Stray Gourmet
is sponsored by
REGINA'S LAIR: The Smile of The Tiger
Original music © 2001 Thomas A. Matyas
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