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Smooth and creamy truffles full of lemon flavor and rolled in bright and sunny sprinkles. Easy to follow instructions will make you feel like a candy-making expert!
This giveaway is now closed.
Today is reallyyyyy exciting in the world of #lynnsfavs. Not only does this installment of my favorite things include LEMON, which is probably one of the most fabulous foods/flavors that can ever go into anything EVER, but it also includes a recipe from my dear friend Sally‘s new cookbook that is set to release on September 29th!
Lucky for you, I’m giving away a signed copy for free! See bottom of the post for details.
Are you familiar with Sally? She’s fabulous. And she’s taught me so much about baking and blogging and quality TV and biscotti and WordPress scheduling plugins. Wait, what? #bloggerfriendlife
PLUS, she sent me an advanced copy of her cookbook, Sally’s Candy Addiction, so that I could pick out a recipe to make and share with you, my wonderful readers who loveeeee dessert!
So let’s get down to it. Sally’s book is filled with all kinds of candies: truffles, toffees, brittles, TAFFY, marshmallows, fudge. I mean, I think I gained 10lbs thumbing through the book (<– does that make me famous?).
Every picture makes my mouth water and every recipe makes me believe that I, too, can be a candy expert.
But… I decided to start small and easy and work my way up to the harder recipes. The lemon cream pie truffles on page 89 practically screamed “MAKE MEEEEE!” with their cute little lemon slices and colorful sprinkle coatings.
Umm, sprinkle coating. Did you read that? A COATING of SPRINKLES. Yeah. How could I resist?
When I say these adorable lemony truffles are easy, I’m being totally serious. This is not some ploy to get you to make them or my way of pretending that “oh my gosh, this recipe with 8 thousand steps and 43 ingredients is a piece of cake.”
Only 5 ingredients (one of which is sprinkles, which, let’s be honest, is a food group), a few simple steps, and wham, bam, thank you, ma’am, you’ve just made TRUFFLES.
You’ll start by putting quality chopped white chocolate (or my personal fav– Ghirardelli melting wafers) and softened butter into a bowl.
You’ll heat some heavy cream until it just starts to boil, whisk in some lemon extract, and pour that mixture over your chocolate/butter. Then, you’ll stir this mixture gently in one direction until completely smooth.
THESE TRUFFLES ARE MADE WITH GANACHE
What you’re actually making is ganache, which is an emulsion (the combination of 2 things that don’t normally mix). Heating the cream and allowing it to melt the chocolate/butter suspends the fats and oils in the liquid of the cream.
If you tried to mix cream directly into melted chocolate, you’d have one big mess and a bunch of seized chocolate. This method of melting the chocolate and butter creates the velvety smooth ganache center that sets truffles apart from other candies like buttercreams and other filled chocolates.
Stirring gently and slowly creates the smoothest, most decadent truffle center possible.
After you have a smooth white chocolate lemon ganache, you’ll cover the bowl with plastic wrap, pressing the plastic directly onto the surface of the chocolate.
COVERING GANACHE WITH PLASTIC WRAP KEEPS IT SMOOTH
Covering the warm ganache with plastic wrap insures no film develops on the surface of the cooling mixture. You’ll allow this ganache to come to room temperature before chilling it for at least 6 hours. I chilled mine overnight to be sure it was good and chilled and ready to roll.
Once you’re ready to get trufflin’, simply roll into balls, give them a nice little dunk in some sprinkles, and then place them on a baking sheet. That’s it!
See? Easy. You just need a little time and patience. But the method? Pshhh… Piece of cake lemon pie!
I kept mine chilled, but you can certainly enjoy them immediately or save them for later. We also stuck some in the freezer, and that was a wonderful decision on our part.
So about how these taste. Umm… I’m dead. One bite and I died. Unbelievably smooth, tart and sweet, and just the right size for the perfect little treat. Yeah, I might turn into the candy lady real soon with this amazing and gorgeous cookbook at my fingertips!
And now, you can, too!
Autographed Cookbook Giveaway
To enter: simply let me know your favorite type of candy in a comment below. Are you a fudge lover? Or a truffle fanatic? Or do you love a classic like a 3 Musketeers? Or Skittles? Let me know what tickles your sweet tooth! One winner will be randomly chosen by random.org by comment number and notified by email.
Additional Information
• This giveaway is open to the United States and Canada.
• Giveaway ends Monday, September 21st at 11:59pm EST.
Lemon Cream Pie Truffles
Ingredients
- 14 ounces white chocolate coarsely chopped
- 1 Tablespoon unsalted butter softened to room temperature
- 3/4 cup heavy cream
- 1 teaspoon lemon extract
- 3/4 cup sprinkles
Instructions
- Place white chocolate in a large heatproof bowl. Place the butter on top. Do not mix. Set aside.
- Pour heavy cream into a small saucepan and heat over medium heat, whisking occasionally, until it just begins to boil. Remove from heat and whisk in the lemon extract. Pour hot mixture over the white chocolate and gently stir with a wooden spoon1 in one direction. Do not stir forcefully. Once mixture is completely smooth, cover with plastic wrap pressed to the surface of the mixture. Allow to sit at room temperature for 1 hour, then transfer to the refrigerator for at least 6 hours (I chilled mine overnight). After chilling, the ganache mixture will be smooth and soft, but still manageable by hand.
- When you are ready to roll your truffles, line 2 large baking sheets with parchment paper or silicone baking mats. Pour sprinkles into a bowl and set aside.
- Measure 1 teaspoon of ganache (I used a melon baller), roll between your hands into a ball2, then roll in the sprinkles. Place on the baking sheet. Continue this process until you have used all of the ganache. Serve immediately or cover tightly and chill in the refrigerator until ready to serve. We enjoyed ours in the freezer.
Notes
- It is crucial to use a wooden spoon as metal or plastic will retain heat and distribute it unevenly.
- I found it easiest to wipe my hands clean after making each truffle. This may sound tedious, but it helps keep things smooth and clean.
Do you love candy as much as Sally does? Check out some of my favorite candy recipes!
Pumpkin Peanut Butter Pretzel Bites
My favorite candy has to be my grandmother’s chocolate “candy”. Most people call this type of sweet fudge, but she called it candy. No marshmallow fluff in this recipe, super decadent! She’s been gone more than 30 years and I still miss her!