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June 2010 Recipe

Strawberry Lemon Thyme Truffles

15 oz. Strawberry puree
8 oz. Heavy cream
0.5 oz. Fresh thyme
46 oz. Peterís® Original™ white chocolate
1.5 oz. Fresh lemon juice
0.25 oz. Lemon zest
Peterís® Burgundy® semisweet chocolate
Peterís® Finely Ground Burgundy® semisweet chocolate

To make strawberry puree:
Puree fresh, washed strawberries with an immersion blender or food processor. Heat until simmering and let simmer for 5 minutes. Strain through a fine mesh to remove seeds. Warm lemon juice and zest to 160į F and set aside to cool. Heat cream just until boiling and add thyme; let infuse for 15 minutes. Strain into strawberry puree and blend. Let cool below 110į F and whisk in tempered Peterís® Original™ white chocolate. Slowly incorporate the lemon juice, straining through fine mesh to remove zest. When ganache is below 90į F, pipe into hollow sphere truffle shells and cap. Enrobe with tempered Peterís® Burgundy® semisweet chocolate and immediately roll in Peterís® Finely Ground Burgundy® semisweet chocolate to decorate.

Yield: Approximately 200 pieces