I really enjoy making truffles myself anyway. There are so many possible flavor combinations. Once you get the basic recipe down, the possibilities are endless. However, this flavor combination was not my own. During my last trip to Anchorage I stopped in at Modern Dwellers Chocolate Lounge to sample some of their truffles. This flavor was my favorite by far. Since I can't buy more for Valentine's Day I had to re-create them in my own kitchen.
Meyer Lemon Pistachio Truffles
inspired by Modern Dwellers Chocolate Lounge
For the Ganache Filling:
12 ounces good quality white chocolate (make sure the ingredients contain cocoa butter)
1/2 cup heavy cream
1 tablespoon grated Meyer Lemon Zest
8 ounces good quality bittersweet chocolate
1/4 cup pistachios, chopped coarsely
To make the ganache heat white chocolate, cream, and lemon zest in a double boiler over medium heat. I place a glass bowl over a pot of boiling water as I do not have a double boiler, this also eliminates having to transfer the mixture to another bowl. Stir often until chocolate has melted. Pour into a bowl and cover. Chill overnight.
Remove bowl from fridge and scoop out teaspoon sized balls of ganache. I find it easiest to portion out all of the ganache and then use my hands to roll them into balls. Place balls on a parchment lined baking sheet and place in the freezer for two hours.
Melt bittersweet chocolate in double boiler. Once completely smooth remove ganache from freezer. Carefully slide the parchment with ganache off the baking sheet and place a clean sheet of parchment on the baking sheet. One at a time dip the ganache into bittersweet chocolate and coat completely. Place on frozen parchment lined baking sheet and sprinkle with chopped pistachios. Repeat until all pieces have been coated and return the sheet to the freezer for one hour.
Once firm, place truffles in mini cupcake papers and put in covered container to store. Keep in refrigerator for up to one week.
Happy Valentine's Day!
This post was created for:
Mother's Kitchen: Spice Rack Challenge February: Citrus