These lemon truffles are exactly the way I like them – perfectly sweet, with a refreshing burst of lemon. Made with milk powder, whose flavour is quite prominent, so it’s definitely one for milk powder lovers. The mascarpone gives them a wonderfully creamy, mousse-like texture. I coated mine in dark chocolate (70% cocoa solids), although my husband declared it a “crime against the household” ;). White chocolate works just as well, or you can simply roll them in icing sugar. Either way, they’re absolutely worth making!
Makes approximately 25 truffles.
Ingredients for lemon truffles:
- 250 g mascarpone
- 1 cup full-fat milk powder
- 200 g white chocolate
- finely grated zest of 2 lemons
- freshly squeezed juice of 1 lemon
For coating:
- 150 g chocolate of your choice, melted over a bain-marie, or icing sugar
Melt the white chocolate over a bain-marie and leave to cool slightly. Place the mascarpone and milk powder into the bowl of a stand mixer. Add the melted chocolate and beat until light, fluffy and completely smooth. Gradually pour in the lemon juice while mixing continuously. Add the lemon zest and mix until combined. Taste the mixture. If it seems too tart, add a little icing sugar to taste. Transfer the mixture to a bowl, cover with cling film and chill in the refrigerator for 2–3 hours.
Once the mixture has firmed up enough to handle, remove it from the fridge. Shape into truffles approximately the size of a walnut and place on a plate or tray. Chill again, preferably overnight.
Coat the chilled truffles in melted chocolate or roll them in icing sugar. For easier coating, place the truffles in the freezer for about 10 minutes beforehand. This helps the chocolate set almost instantly.
Store the lemon truffles in the refrigerator.
Enjoy!
I read all comments, but unfortunately I can't answer them all. Before posting a question, make sure nobody has asked a similar one (this will be facilitated by the search engine included in the comments). Comments with links may not be published.
Blog author