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.

Potato Corn Chowder

This soup fills all the requirements of a great chowder: thick, rich, creamy and satisfying. One batch of soup serves two purposes. Half of the soup stays chunky with potatoes and corn and the other half is blended with cannelini beans to transform into a silky, hearty broth. No flour or cornstarches are needed to make a great chowder.
As you can see, this soup is served in a bread bowl. The soup itself is gluten free, the bread bowl is not!

One Year Ago Today Sweet Potato & Plantain Tacos with Mango Barbecue Sauce, Pico and Black Beans

Two Years Ago Today Two Bean Sofrito and Aranitas

Three Years Ago Today Boysenberry Lemon Truffles

Potato Corn Chowder
serves 4
2 tbl extra virgin olive oil
1 large sweet onion, small dice
4 medium sized red potatoes, skin on, small dice
3 garlic cloves, minced
1 1/2 cups fresh or frozen corn kernels
1 tbl fresh thyme leaves
salt and pepper, to taste
1 cup unsweetened, plain almond milk
1-15oz can cannelini beans, drained and rinsed

In a large soup pot, sweat the onions in olive oil until translucent and fragrant, 5-7 minutes. Add the potatoes, garlic, corn and thyme. Season with 1 tsp of salt and 1/2 tsp of pepper. Add the almond milk and bring to a simmer. Cook for 15 minutes or until the potatoes are tender.
Transfer half of the soup to a blender along with the beans and blend until smooth. Pour back into the soup pot and mix to combine.
Taste and season with salt and pepper if needed.