Espresso Chocolate Truffles with Candied Lemon Peel

Espresso Chocolate Truffles with Candied Lemon Peel
Staff Writer
Emma Laperruque

We’ve all been trained to think that a stranger offering you chocolates at a bus stop is creepy — but aren’t there those days when you too could eat a million and a half chocolate truffles after work? In the 1994 Academy Award Winner for Best Picture, Forrest’s mother, played by Sally Field, shares the ultimate food-based life lesson: Life is like a box of chocolates, “you never know what you’re gonna get.” When it comes to life, we agree. But when it comes to chocolates, really, is this fair? Splurging on a box of specialty candies, only to throw a third of them away? Truffles sound fancy, but they’re actually a cinch to make from scratch. Our Espresso Chocolate Truffles are topped with candied lemon peel — so at least you have an idea of what you’re gonna get.

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20
Servings
137
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1/2 Cup heavy cream
  • 2 Tablespoons instant espresso powder
  • 10 Ounces bittersweet chocolate chips
  • 1 Cup sugar
  • 2 large lemons
  • 1/2 Cup unsweetened cocoa powder

Directions

In a small saucepan, heat the cream over medium low heat. Stir in the instant espresso powder. Continue to cook until the cream is hot, but not boiling.

Place the chocolate chips in a microwave safe bowl and microwave for 1 minute, then stir. Slowly pour in the hot heavy cream and mix until well combined. Place the bowl in refrigerator to chill for at least 4 hours, until completely set.  

Meanwhile, make the candied lemon peel. Place a sheet of parchment paper under a wire rack and set aside. In a small saucepan, combine the sugar with 1 cup of water. Warm over medium-high heat until the water is simmering the sugar has dissolved. Using a vegetable peeler, peel the zest from the lemons in long strips. When the water is ready, toss in the lemon peels, and cook on a simmer for 10 minutes. Using tongs or a fork, transfer the soft peels to the wire rack. Let dry for 1 to 2 hours.

When the chocolate is chilled, use a melon baller to scoop tablespoon-sized balls onto a parchment-lined plate. Place back in fridge for 5 or so minutes.

Distribute cocoa powder evenly on a shallow-rimmed plate. Take truffles out of fridge and roll in cocoa powder. Cut the candied lemon peel into bite-sized pieces to garnish the truffles. 

Nutritional Facts

Total Fat
7g
10%
Sugar
4g
4%
Saturated Fat
3g
13%
Cholesterol
6mg
2%
Carbohydrate, by difference
15g
12%
Protein
3g
7%
Vitamin A, RAE
14µg
2%
Calcium, Ca
15mg
2%
Choline, total
6mg
1%
Fiber, total dietary
3g
12%
Fluoride, F
1µg
0%
Folate, total
9µg
2%
Iron, Fe
2mg
11%
Magnesium, Mg
9mg
3%
Manganese, Mn
2mg
100%
Phosphorus, P
27mg
4%
Selenium, Se
1µg
2%
Sodium, Na
25mg
2%
Water
9g
0%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.