I started with a recipe from Chocolates & Confections.
However, I didn't have any mint, I fear butter because it's even more fat in the recipe (and we just discussed what fat does), and I was afraid of making the whole batch. So... without further ado...
Stacey's Lemon Cream Truffle Ingredients:
2.5 oz heavy cream, organic
Lemon zest from 1/2 a lemon (make sure peels are big, without getting the pith)
1 oz glucose syrup
17 oz white chocolate couverture (El Rey), tempered and at 86F
2 oz lemon juice
64% dark chocolate couverture (Guittard), tempered for dipping
Spiral Chocolate Dipping tool
Baking sheet with a layer of plastic wrap laid down on the surface
Medical / food safety gloves
Since tempering chocolate takes the longest, I did that first. Then, I put the lemon peel in the cream with the glucose and set it on the stove to boil. I made sure the lemon peel pieces were big so that I could pick them out - normally I'd use a rasp, but if I did that I'd have to use a strainer instead of the chopsticks.
Then I used my juicer to prepare the lemon juice and set it aside in a glass bowl.
And once it's all mixed in, it looks like this.
Once it was set, I removed the plastic and used my 1-1/8" scooper to scoop out truffle balls.
Then I rolled them in my hands until they look like this.
spiral dipping tool fork and place it on the plastic wrap on the baking sheet. The book describes dipping twice, probably because of this problem - this is the bottom of the dipped truffle.
The dark chocolate contracts as it sets and then squishes a little of the soft truffle out of the bottom at the weakest point. But, I don't like dipping twice because it's too hard to re-find the bottom, and then I think the shell is too thick. So, once all the truffles are dipped, I go back with gloved hands and re-dip the bottoms in the remainder of the dipping chocolate - just a little chocolate so that the bottom is sealed.
And the finished product is shiny and sealed and looks like these: