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Meyer Lemon Springthyme Truffles
It’s spring. You know what that means? Meyer lemons are in season! Woo hoo! To commemorate the arrival of spring we’re making meyer lemon & thyme truffles (you’ll soon realize we can’t resist a corny play on words).
Bittersweet chocolate ganache is infused with meyer lemons and thyme, coated in a dark chocolate couveture (or not), then rolled in confectioners sugar. The result is a sweet, slightly tart, herbaceous truffle.
This recipe has been tailored to the home cook with annotations added for the more ambitious home confectioner.
Yield: 40 truffles
Ganache Ingredients
6 oz dark chocolate (170g)
1.4 oz milk chocolate (40g)
3 Meyer lemons juiced, strained (90g juice)
Zest of one Meyer lemon
½ C heavy whipping cream (100g)
1.5 Tb butter, at room temp (20g)
1.5 Tb honey (or invert sugar 20g)
10 sprigs thyme, more if desired
1.5 C confectioner’s sugar, or snow sugar (available at Chef Rubber)
Do your best to work in a cool, dry environment, preferably 70 degrees.
- Heat thyme in a small saucepan with 1 tsp. of water. Heat until most of the water has evaporated & thyme is bright green, about 2 minutes. Water helps extract flavors from the thyme so the cream doesn’t have to do all the work.
- Add the cream and zest to the saucepan. Heat until cream just starts to boil. You will see bubbles start to form around the outer edges of the cream. Remove from heat. Place in a glass bowl and steep cream and thyme mixture for 30 mins.
- Bring lemon juice to a boil. Reduce lemon juice by 2/3, or until you have about 30g. of lemon concentrate. Remove from heat & set aside.
- Chop chocolate as finely as possible in order to prevent clumping during the following melting process
- Strain cream over chocolate. Stir briefly and let this chocolate mixture sit for 2 minutes, letting the cream melt the chocolate. After two minutes, whisk ganache until smooth. Warm lemon juice to about 90 degrees; then pour into ganache. Whisk together, making sure to incorporate as little air as possible. If you notice clumps in your chocolate, heat ever-so-slightly with a heat gun and whisk. Clumps should disappear.
