Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (12 page)

6.
When you are ready to make the truffles, line a few baking sheets with parchment or wax paper.

7.
Scoop balls of ganache and place them onto baking sheets. Roll them slightly between your hands for a rounder shape. If they start to melt, place the baking sheet in the refrigerator for a few minutes.

8.
Melt and
temper the chocolate
.

9.
Dip the ganache centers in the tempered chocolate with a dipping fork, coating completely. Roll them in cocoa powder or place them back on the baking sheet to set.

Yield:

About 40 truffles

Storage:

Store in an airtight container in a cool, dry place for up to 1 week.

White
Chocolate Lemon Truffles

1.
Place the chopped white chocolate in a bowl.

2.
Place cream in a saucepan over medium-high heat and bring to a boil.

3.
Pour cream over the chocolate and wait 1 minute. Slowly stir with a wooden spoon or whisk until
the
chocolate is fully melted and combined with the cream.

4.
Add the lemon extract and butter and stir just until the mixture is smooth, thick, and uniform.

5.
Pour the ganache into a baking pan. Let it set at room temperature until firm enough to scoop, 2 to 4 hours.

6.
Make the truffles per the rest of the recipe for rich chocolate truffles, starting with
step 6
.

Yield:

About 40 truffles

Storage:

Store in an airtight container in a cool, dry place for up to 1 week.

Raspberry Chocolate Truffles

1.
Combine raspberries and sugar in a food proces-sor and puree until smooth. Strain puree into a saucepan and cook over medium heat for about 10 minutes until it thickens. Remove from heat.