90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature, Cold
Seasonal period: All year
Traces of gluten
Traces of gluten
Ingredients for 5 portions
Ingredients for portions/units
Milk coating 0.027 kg
Egg yolk 0.222 ud
Sugar 0.011 kg
Cream 0.011 l
Lemon 0.013 kg

To make the ganache:

  • Cut the chocolate into chunks.
  • Bring the heavy cream to the boil.
  • Mix the egg yolks with the sugar.
  • Once the heavy cream is boiling, add in the egg mixture (egg yolks and sugar) and heat to 85 ºC.
  • Pour this over the chocolate chunks and mix.
  • Add in the lemon zest.
  • Let this cool for 30 minutes.
  • Make balls with this mixture.

How to make the couverture of chocolate:

  • Temper the dark chocolate.
  • Coat the truffles in the couverture.
  • Coat them with anti-moisture icing sugar.
  • Wrap each truffle in cellophane paper.
Nutritional information (1 portion)
Fiber 0.7 g
Saturates 3.28 g
Monounsaturated fatty acids 1.75 g
Polyunsaturated fatty acids 0.21 g
Cholesterol 14.0 mg
Calcium 17.39 mg
Iron 0.97 mg
Zinc 0.29 mg
Vitamin A 16.13 ug
Vitamin C 0.87 g
Folic acid 1.46 ug
Salt (Sodium) 1.16 mg
Sugars 6.58 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.