i made lemon curd on the same night as i was making truffles for a friends 40th birthday party and i joined them in beautiful union! 60% ganache with single cream, a good dollop of lemon curd (easy recipe below) and enrobed in lovely dark, dark chocolate. they were perfect. i remember eating a divine chococo lemon curd truffle a couple of years ago and now wonder why it has taken so long to try one myself. 
then i started experimenting with vinegar and made the most beautiful chocolate ganache with rich undertones of thick and sweet seggiano balsamic, almost like a winter walk through the woods but much warmer...
then i started experimenting with vinegar and made the most beautiful chocolate ganache with rich undertones of thick and sweet seggiano balsamic, almost like a winter walk through the woods but much warmer... 
recipe for lemon curd - inspired by tana ramsay's recipe in home-made, this is very easy although my mum's lemon curd is the best in the world (but more complicated.)
30g cornflour
50g caster sugar
300ml water
zest and juice of two lemons (i always use unwaxed when zesting)
2 large egg yolks
put cornflour and sugar into a medium saucepan and gradually stir in the water, mixing all the time. firstly it will go into a smoothe paste and then into a cloudy liquid. add the lemon zest. bring to the boil, stirring all the time. when it starts to boil, the liquid will become thick and lose its cloudiness. simmer for a few more minutes and then remove from the heat. add the lemon juice and stir well.
1 comment:
mmmm.. the lemon curd truffles are welcome to visit anytime! Mum's recipe for lemon curd is on my blog about Jack and Cerian's wedding back in June(?) it is not so complicated, though Rachael struggled with it!
Do you remember the balsamic vinegar chocolates that me and Chris brought back from Florence? They were a sort of enrobed balsamic jelly rather than truffle, I think that the higher chocolate to vinegar ratio that you have in your truffles would be a lot pleasanter. xx
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