I've admired and salivated over them online, yearned for and drooled over them on cooking shows, and been mesmerized but never indulged in one from a candy counter. But until I found the wonderful opportunity to participate in this Dessert Challenge sponsored by Sheryl over at www.ladybehindthecurtain.com I had yet to mold and manipulate a decadent dreamy truffle between my own two palms.
Tasked with our July culinary theme of combining lemon and blueberry I set out to push the boundaries on a timeless pairing.
The intense cocoa butter richness of white chocolate is also a magical mate of these two flavors because the tanginess of the lemon slices through the sugar and the floral notes in the blueberry lighten it up a bit.
Often this time of year a browse through my herb garden sparks inspiration for a dessert. My cinnamon basil was calling for a snip so I thought berries and basil...a little spice. I also had fresh blueberries in my frig but couldn't incorporate fruit into the candy so I decided to use lemon verbena and pistachios to dress the truffles and then I made a blueberry sauce for dipping or drizzling. The two stand deliciously on their own but eaten together they're amazing!
Fresh lemon verbena is very floral but the leaves can be tough and scratchy in such delicate fare so I used dried, which holds its flavor very well. Spices can produce a heat to the throat similar to pepper due to their finely ground concentrated form. So where lemon zest brightens, lemon verbena warms and it lent a kind of smokiness that played off of the pistachios.
Resistance to these truffles is futile with their silky velvet interior, salty crunchy coating, and cinnamon blueberry drizzle. So intensely rich that one or two will quench your chocolate craving, until later in the day at least :) Give in to your own little one inch round afternoon rendezvous and savor every precious bite!
Ingredients For Blueberry Sauce
2 cups fresh blueberries
1/2 cup water
2 tablespoons white sugar
1/4 cup fresh cinnamon basil
1/4 cup vodka
Directions For Blueberry Sauce
Combine first 3 ingredients into a sauce pan and bring to a boil just until sugar dissolves. Then turn down to medium low and let it bubble along for about 30 minutes or until it starts to thicken. After 15 minutes add the basil and vodka.
After it thickens remove from heat and allow to cool completely.
Ingredients For Truffles
7 ounces good white chocolate, chopped
2 tablespoons lemon vodka
1/2 teaspoon good vanilla extract
1/2 cup chopped dry roasted pistachios
1 1/2 teaspoons dried lemon verbena, ground fine
Place the cream in a heat-proof bowl, and set the bowl over a pan of simmering water. Cook until heated through. Using a wire whisk, slowly stir the white chocolate into the warm cream until completely melted. Whisk in the liqueur and vanilla.
Cover and chill until pliable but firm enough to scoop. Good white chocolate can take longer to solidify so allow an hour or more. You can stick them in the freezer for a bit to quicken the process. You have to work with them pretty quick to keep their shape.
With a small ice cream scoop, make dollops of the chocolate mixture and place on a baking sheet lined with parchment paper. Refrigerate for about 30 minutes, or until firm enough to roll into rough circles. Roll each truffle in nut and verbena mixture. Refrigerate until ready to serve.
Thanks so much for participating in this months Behind The Curtain Dessert Challenge. Your recipe looks delicious! See you next month for Peaches and Cream! YUM! :)
Posted by: Sheryl@Lady Behind The Curtain | July 12, 2013 at 04:08 AM
So delicious and elegant looking. You are an amazing cook. I love how pretty they are.
Posted by: Traci | July 13, 2013 at 05:00 PM
Thanks Traci! It's fun to play in the kitchen and a thrill to meet other chefs who love to do the same :)
Posted by: Jennifer | July 13, 2013 at 06:34 PM
Enjoyed the contest Sheryl! It was fun to see what everyone created. Peaches are another one of my favorites so already brainstorming :)
Posted by: Jennifer | July 13, 2013 at 06:38 PM