Lemon Pepper Chocolate Truffles offer a deliciously unique flavor. Rich and sweet, a tad spicy and tart, you’ll want more and more!
Every year my in-laws bring me wonderful, wonderful chocolates from Europe. Receiving them is one of the most delightful treats ever.
One 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.
Turns out, I loved it. Absolutely loved it.
I loved it so much that I had to create my own chocolate truffle with the same flavor lemon-pepper-chocolate combination.
Truffles seemed like the perfect thing.
What’s in this recipe?
- heavy cream
- bittersweet chocolate
- semisweet chocolate
- candied lemon peel
- lemon juice
- freshly ground black pepper
I hope you enjoy these Lemon Pepper Chocolate Truffles as much as I do!
More unique chocolate truffle recipes:
- Spicy Mayan Chocolate Truffles
- Samoa Chocolate Coconut Truffles
- Halloween Spider Chocolate Truffles
- Earl Grey Lavender Chocolate Truffles
Lemon Pepper Chocolate Truffles
- ½ recipe Candied Lemon Peels (clickehere for the recipe), divided
- 1 cup heavy cream
- 8 ounces semisweet chocolate, finely chopped
- 1 tablespoon lemon juice
- 1 teaspoon pure vanilla extract
- 1 teaspoon freshly ground black pepper
- 10 ounces bittersweet chocolate, finely chopped
- Prepare the candied peels. Finely chop the Candied Lemon Peels -- you can do this in a spice grinder if you have one. Set aside.
- Make the Ganache (truffle filling). Place the 8-ounces of semisweet chocolate in a small to medium-sized mixing bowl and set aside. Add the cream, lemon juice, vanilla and pepper to a small sauce pan and scald it. The heat should be low-medium. Tiny bubbles will appear on the edges of the pan, and it should be very hot, but not boiling. (Watch it carefully to be sure you don't go beyond the stage of the tiny bubbles along the edges.) 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 it has cooled for about 15 minutes or so, stir in all but 2 teaspoons of the finely chopped, candied lemon peels.
- Cool. 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.)
- Shape the truffles and cool again. Remove the firm, lemon-pepper Ganache from the refrigerator and use a 1¼-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.
- Dip the truffles. Cover two baking sheets with parchment paper and, in a double boiler, melt the 10-ounces of bittersweet chocolate. Let this cool to room temperature. 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.
- Garnish. 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.
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