March 29 is National Lemon Chiffon Cake Day, and there's nothing so light and wonderful as a lemon chiffon cake made right! However, there really isn't a Chocolate Lemon Chiffon Cake, so instead to celebrate the day, I suggest making Lemon Chiffon Truffles. The truffle recipe below is simple to make. There's no coating.. so they're really easy. I always use Meyer lemons, maybe because I have 4 Meyer lemon trees that never stop producing lemons - or maybe because Meyer Lemons have the best flavor. For the white chocolate I use Guittard. Whatever you do, please use 'real' white chocolate.
Want to read a great book related to Lemon Cake? Read The Particular Sadness of Lemon Cake by Aimee Bender.
No time to make these? Michael's Chocolates makes my favorite -- Lemoncello Truffles.
LEMON CHIFFON TRUFFLES
1/4 cup unsalted butter
Zest of 1 Meyer lemon
3 Tbsp heavy cream
1 cup white chocolate, finely chopped (real white chocolate not disks-I use Guittard)
3/4 tsp lemon extract
1/4 cup powdered sugar or sparkling sugar for coating
Put white chocolate in mixing bowl, set aside.
Melt butter with lemon zest in saucepan. Stir in cream and heat until bubbles form around edges but not boiling.
Pour hot cream mixture over white chocolate. Add extract then stir until smooth.
Cover mixture and refrigerate 2 hours (or overnight) -- until firm enough to handle.
Scoop mixture by heaping teaspoon fulls and form into balls. Roll in powdered sugar or sparkling sugar.
Freeze truffles 20 minutes or refrigerate for one hour, then enjoy.
Keep truffles in refrigerator until ready to eat.
|My Garden with Meyer Lemon Tree|