|Name:||SwtP'S Lemon Tequila White Chocolate Truffles||Contributor:||Rebecca 'SwtP' Mayer|
|Description:||Like White Chocolate Truffles, only different||Posted:||2002-12-17|
|Key words:||tequila, lemon, white chocolate||Category:||Desserts|
|Ingredients:||1/4 c heavy cream
1 tsp lemon peel, finely grated
1/2 lb White Baker's Chocolate, chopped up into small pieces**
3 Tbsp Tequila
1 Tbsp unsalted butter
1/2 tsp vanilla extract
powdered sugar, to coat
|Preparation:||Heat heavy cream and lemon peel just to simmer. Remove from heat.
Stir in White Baker's Chocolate pieces and let sit 5 minutes.
Add butter, Tequila and vanilla extract and stir till smooth. Cover and chill 3 hours.
Cover cookie sheets with waxed paper and drop chilled mixture by teaspoon
fulls onto waxed paper. Chill again 10 minutes. Roll into round balls.
Roll in sifted powdered sugar to coat.
Keep refrigerated or frozen. If frozen, remove from freezer 15 minutes before serving. Can be served straight from refrigerator if not frozen.
Note: If you double or triple the recipe you may need to reduce the Tequila
even further to only 2 tablespoons per basic recipe because, as a part of the
total liquid used in the recipe, the Tequila makes the recipe more runny than
an equal amount of cream would.
|Notes:|| **DO NOT use packaged white chocolate chips! I learned this the hard
way! White chocolate chips do not melt!!!!
Makes around 24 truffles.