Desserts · Favorite Recipes ♥

Mama Carp’s Lemon Drop Truffles

DSC_0160

  • 12 ounces premier white chocolate chips
  • 2 ounces heavy cream
  • 1 ounce limoncello
  • 2 teaspoons fresh squeezed lemon juice
  • zest from 1/2 lemon
  • white chocolate for enrobing
  • sparkling sugar
  • crushed lemon drop candies

In a double boiler warm up cream, add chocolate stirring well.  Turn off heat and add in limoncello, lemon juice & zest. Stir together and cover with plastic wrap- refrigerate 2-3 hours. When firm enough to work with – use a small cookie scoop and form balls, roll with your hands to form a nice shape. Place on parchment paper lined cookie sheet. Return to the refrigerator to firm up. Melt the remaining chocolate in double boiler- using a fork enrobe each truffle and return to cookie sheet. If the chocolate seems to thick then add a little bit of shortening to loosen it up. Top with a sprinkling of sparkling sugar and crushed lemon drop garnish. Return to refrigerator to chill once more before packing them into gift boxes.

 

Leave Mama Carp a reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s