Equipment Needed
- Heatproof bowl (for a double boiler)
- Small saucepan
- Whisk and spatula
- Baking sheet
- Parchment paper
- Fork or dipping tools
- Zester or fine grater
- Small cookie scoop or melon baller (optional but helpful)
Step-by-Step Instructions
First, I prepare my workstation by lining a baking sheet with parchment paper. Then, I make the luscious lemon ganache. In my small saucepan, I heat the heavy cream over medium heat until it just begins to simmer around the edges—tiny bubbles will form, but I don’t let it boil. While it heats, I place my finely chopped white chocolate in my heatproof bowl. As soon as the cream is hot, I pour it directly over the chocolate. I let it sit, untouched, for a full 3 minutes. This allows the chocolate to soften completely.
After 3 minutes, I start whisking the mixture gently from the center outward. It transforms slowly from a separated mess into a smooth, glossy pool of white chocolate ganache. This is the base of our truffle. Now, I whisk in the softened butter pieces, one at a time, until fully melted and incorporated. Then, I whisk in the fresh lemon zest, lemon juice, and that all-important pinch of salt. The mixture will look glossy and pale yellow, and the smell is incredibly zesty and inviting.
I press a piece of plastic wrap directly onto the surface of the ganache to prevent a skin from forming. Then, I transfer the bowl to the refrigerator to chill. This is the patience-testing part. I let it chill for at least 3 hours, but ideally overnight. The ganache needs to be completely firm—like cold butter—to be rolled. Trying to roll it too soon is a sticky, frustrating disaster I’ve learned to avoid.(See the next page below to continue…)