Sunday, March 13, 2011
This week is my moms birthday. I told her I'd surprise her and make her something she'd love for her birthday, but since telling her that, I have been brainstorming ideas of what flavor truffles she'd like best. Being that her favorite cake is chocolate with white frosting, I'll be making a chocolate truffle with white frosting. She also enjoys Reese's and so I'm going to make peanut butter truffles with milk chocolate coating. The last one that I feel very good about is a lemon truffle, simply because I think she's going to love them! Today I'm going to go over the Lemon Truffles. After made, I am simply go to stick them into the freezer until the weekend, when I can give them to her boxed up nicely.
1 Package lemon sandwich cookies
1 Package cream cheese, room temp.
1 lbs. white chocolate for melting
1 tsp. yellow gel food coloring
Start off with chopping up your cookies. If you have a food processor, process them for a minute until they are finely chopped. If you don't have a food processor, place them in a ziplock storage bag and crush with a rolling pin.
Once cookies are crushed, put into a large bowl and combine with cream cheese. Remember to take your rings off for these! Mush together with your hands until it's incorporated.
Roll about 2 Tbs. worth of mixture into a ball. Continue until all the mixture is used. Place onto a baking sheet lined with parchment paper or in my case, tin foil since I ran out of parchment paper and forgot to bye some!
Stick these babies in the freezer for about 30 minutes, until firm.
In a double boiler, melt your chocolate. Once the chocolate is fully melted, add your food color and stir.
Drop the truffles into the chocolate to be coated and set aside on parchment paper, or tin foil to decorate. Make sure to decorate them after you've done about 5. They dry quickly and you don't want to miss the chance to decorate them!