Wednesday, July 28, 2010
Boysenberry Lemon Truffles
Recently I had a truffle that had some lemon in it and I thought it was pretty good, so I wanted to recreate it but with another flavor and a more unexpected twist.
These dark chocolate truffles are saturated with lemon zest, boysenberry jam, thick coconut cream and coated in chocolate infused with Meyer Lemon oil.
1/2c coconut cream (not coconut milk, it is too thin)
2 tbl boysenberry jam
1 tsp lemon zest
2c dark chocolate, cut into small chunks, divided
1/2 tsp vanilla extract
1/4 tsp Meyer Lemon oil
In a small pot add coconut cream, jam and zest. Bring to a simmer. In a blender add 1 cup of chocolate chunks, vanilla and coconut mixture. Blend until completely smooth. Pour into a bowl and cool until firm enough to scoop. Scoop truffles with a melon baller or small ice cream scoop.
In a small bowl add remaining 1c of chocolate and lemon oil and melt in the microwave for 30 seconds at a time until mostly melted. Stir by hand to melt the remaining chunks. Dip truffles into chocolate mixture and coat all sides. Garnish with lemon zest.