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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.Click here to see the complete collection of recipes from The Stray Gourmet.
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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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