Recipe: Alice Medrich's White Chocolate Truffles (with lemon truffle centers)

WHITE CHOCOLATE LEMON TRUFFLES

12 oz. white chocolate
1/2 cup heavy cream
1/2 tsp grated lemon zest
3 to 4 tsp fresh lemon juice
8 to 10 oz. white or dark chocolate, for dipping* s

Chop the 12 ounces of white chocolate very finely and place in a medium bowl.

Bring the cream to a boil. Pour hot cream over chocolate and stir gently until the chocolate is melted and mixture is perfectly smooth. (If the chocolate does not melt completely into the cream, set the bowl in a skillet of barely simmering water and stir gently just until the melting is complete.)

Strain the chocolate mixture into a clean dry bowl. Stir in the lemon zest and juice. Let set several hours until firm.

Form the centers at least a couple of hours before dipping, preferably longer: Form 1-inch balls using a miniature scoop or a melon baller with a 1-inch diameter scoop: dip the scoop in a glass of very hot water, then wipe it dry before each scoop (so as not to introduce water into the ganache) or, warm the scoop with a hair dryer. Place the centers on a plate or tray and let them dry and set before dipping.

Melt and temper the chocolate before dipping.

Makes about 48 truffles
Adapted from source: Alice Medrich Hands-On Chocolate Class
From: Dawn-NY - 01-19-2000