Lemon Poppyseed Truffles

Am I the only one still on the lemon bandwagon? A couple of weeks ago Pinterest was packed with lemon-based recipes. Now my feed seems to have been taken over by salad and camping recipes. Not that I’m complaining! My Official Treat Taster and I go camping a lot so I love trying out new recipes. The food is the only reason I go camping, really. If I was stuck on a desert island (although a dessert island would be much more fun) and had to BBQ all my food, I would be one happy stranded person who would probably feel a pang of sadness when the rescue boat appears over the horizon.

I always seem to have a problem getting round things – such as these truffles – looking the way they should be. Pizza dough, bagels, scones… You name it, if it’s meant to be round, mine will be all over the place rustic. Hopefully you’ll have more luck shaping your truffles than I did.

The weather is terrible here today – I had to stand outside surrounded by low, gray clouds in the drizzle this morning waiting for someone to let me into the office whilst wearing a short denim skirt, a bright, flowery, summery top and flip flops. (I really should have looked out of the window before I got dressed.) This never happens in Tenerife in June. If someone asks me what the weather will be like tomorrow at any point during the year, I can usually say “warm and sunny” and 98% of the time, I’ll be right.

Do you know what makes the weather suddenly change from dark and rainy to bright and sunny? Lemon Poppyseed Truffles. The smooth and creamy citrus flavor should bring a smile to your face and if nothing else, your kitchen will smell lemony fresh!

Lemon Poppyseed Truffles

Recipe inspired by Food + Words

Makes 12 large truffles

Ingredients

¼ cup heavy cream

2 tablespoons butter

zest of 1 lemon

juice of 1 lemon

200g white chocolate

2 tablespoons poppy seeds

powdered sugar

Recipe

1.       Chop the white chocolate into small chunks and place in a bowl. Leave to one side.

2.       Mix together the cream, butter, lemon zest and juice in a saucepan over a medium heat until it begins to bubble. Remove immediately from the heat and pour over the white chocolate.

3.       Leave for 5 minutes before whisking until the mixture is smooth. Stir in the poppy seeds. Scoop the mixture into a bowl and place in the fridge for at least two hours.

4.       When ready to shape your truffles, remove the mixture from the fridge and scoop out small measures (somewhere around 1 tablespoon is good) and roll into balls.

5.       Place the balls into a large bowl and sprinkle with powdered sugar. Shake the bowl until the truffles are fully coated.

Transfer to an air-tight container and store in the fridge. 



Here are the link parties I take part in.
Come and join the fun!