I’m a lucky girl.
Every year my in-laws bring me wonderful, wonderful chocolates from Europe. Receiving them is one of the most delightful treats ever!
This year one of the chocolates from Belgium was flavored with lemon and black pepper. I hadn’t tried that flavor combination before, and to be honest, I wasn’t sure how much I’d like it.
I loved it so much that I had to create my own chocolate truffle with the same flavor combination.
They sort of sneak up on me — they’re often hiding in dark places, as if to brighten them up. A bit like the lemon in the chocolate.
Have a delicious weekend full of good food! On Monday, we’ll wrap up the curry recipes with one more — Curried Tomato Beef Stew. It’s so good!
Oh, and have you seen the updated Friday Flowers Gallery?
- 1/2 recipe Candied Lemon Peels here's the recipe, divided
- 1 cup heavy cream
- 8- ounces finely chopped semisweet chocolate
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon freshly ground black pepper
- 10- ounces finely chopped bittersweet chocolate
Finely chop the Candied Lemon Peels -- you can do this in a spice grinder if you have one. Set aside.
Place the 8-ounces of semisweet chocolate in a small to medium-sized mixing bowl and set aside.
In a small saucepan, scald the cream with the lemon juice, vanilla and pepper. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling.
Pour the hot cream over the 8-ounces of semisweet chocolate and let stand for 4 minutes. Use a spoon to stir to blend and set aside. This mixture is called ganache.
Once the ganache has cooled for about 15 minutes or so, gently stir in all but 2 teaspoons of the finely chopped, candied lemon peels. Let it cool a bit more, cover with plastic wrap and chill in the refrigerator until it becomes completely firm, at least 6 hours, and ideally overnight. (Set the remaining 2 teaspoons of the lemon aside.)
Cover two baking sheets with parchment paper and, in a double boiler, melt the 10-ounces of bittersweet chocolate.
Remove the firm, lemon-pepper ganache from the refrigerator and use a 1 1/4-inch cookie scoop to scoop out about 2 dozen truffles, placing them on one of the parchment-covered baking sheets. Now place the shaped truffles in the refrigerator for at least 30 minutes.
Then, use a fork to carefully dip each truffle into the melted chocolate to coat it evenly and place them on the other parchment covered baking sheet. You should use a small knife to help you remove the covered truffle from the fork. The truffles will set at room temperature.
Before the truffles set, sprinkle each one with a bit of the remaining candied lemon peels and a tiny bit of freshly found black pepper.
Once set, you can put each truffle into a cute paper cup!
Please note that the prep time does not include making the Candied Lemon Peel, and that the active work time is only 30 minutes.