Espresso Chocolate Truffles With Candied Lemon Peel
Espresso Chocolate Truffles With Candied Lemon Peel
We’ve all been trained to think that a stranger offering you chocolates at a bus stop is creepy — but aren’t there those days when you too could eat a million and a half chocolate truffles after work? In the 1994 Academy Award Winner for Best Picture, Forrest’s mother, played by Sally Field, shares the ultimate food-based life lesson: Life is like a box of chocolates, “you never know what you’re gonna get.” When it comes to life, we agree. But when it comes to chocolates, really, is this fair? Splurging on a box of specialty candies, only to throw a third of them away? Truffles sound fancy, but they’re actually a cinch to make from scratch. Our Espresso Chocolate Truffles are topped with candied lemon peel — so at least you have an idea of what you’re gonna get.
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Servings
20
Ingredients
- 1/2 cup heavy cream
- 2 tablespoon instant espresso powder
- 10 ounce bittersweet chocolate chips
- 1 cup sugar
- 2 large lemons
- 1/2 cup unsweetened cocoa powder
Directions
- In a small saucepan, heat the cream over medium low heat. Stir in the instant espresso powder. Continue to cook until the cream is hot, but not boiling.
- Place the chocolate chips in a microwave safe bowl and microwave for 1 minute, then stir. Slowly pour in the hot heavy cream and mix until well combined. Place the bowl in refrigerator to chill for at least 4 hours, until completely set.
- Meanwhile, make the candied lemon peel. Place a sheet of parchment paper under a wire rack and set aside. In a small saucepan, combine the sugar with 1 cup of water. Warm over medium-high heat until the water is simmering the sugar has dissolved. Using a vegetable peeler, peel the zest from the lemons in long strips. When the water is ready, toss in the lemon peels, and cook on a simmer for 10 minutes. Using tongs or a fork, transfer the soft peels to the wire rack. Let dry for 1 to 2 hours.
- When the chocolate is chilled, use a melon baller to scoop tablespoon-sized balls onto a parchment-lined plate. Place back in fridge for 5 or so minutes.
- Distribute cocoa powder evenly on a shallow-rimmed plate. Take truffles out of fridge and roll in cocoa powder. Cut the candied lemon peel into bite-sized pieces to garnish the truffles.