Yield: 30 1-inch molded truffles
- 9 oz white chocolate (about 1-1/3 cup chopped)
- 1 cup heavy cream
- Zest of two lemons
- 1 lb white candy coating
- Green food coloring
- Truffle candy molds
1. Put the heavy cream in a saucepan over medium heat, and add the zest of two lemons. Bring the cream to a low boil, then remove the pan from the heat, cover it, and let it sit for 30 minutes to allow the cream to infuse with lemon flavor.
2. While you're waiting for the cream to infuse, make sure your truffle candy molds are clean and completely dry. This recipe yields about 30 deep 1-inch truffles, so either have 30 cavities ready, or be prepared to clean and re-use the same mold multiple times.
3. Melt the white candy coating in the microwave until it's melted and smooth. Fill the molds entirely with the coating, then turn them upside down to let most of the coating drip out, so you will be left with a thin layer of coating on the inside of the molds.
4. Turn the molds right side up, and use a bench scraper or a metal spatula to scrape excess coating from the top of the mold. Place the molds in the refrigerator to set the coating while you prepare the filling.
5. Place the chopped white chocolate or white chocolate chips in a heatsafe bowl. Return the cream to the heat, and bring it to a simmer. Pour the hot cream through a strainer over the chopped chocolate, so that the lemon zest is removed. Gently whisk the cream and chocolate together until the mixture is shiny and smooth and the chocolate is entirely melted. This is your "ganache." Whisk in a few drops of green food coloring, until you get a green you like that seems appropriately slime-like. Allow the ganache to cool to room temperature, whisking occasionally. You do not want it the least bit hot when it is time to fill the truffles.
6. Once the ganache is room temperature, and the coating that lines the insides of the molds is set, spoon some of the ganache into each cavity. Leave a 1/8" space at the top, so that the bottom can be sealed properly to the rest of the truffle and there won't be any leakage. Refrigerate the truffles until the ganache is cold. It will never "set" and get hard, but it should reach a stage where it flows very slowly when you tilt the molds. About 2 hours in the refrigerator should do it.
7. Once the ganache is cold, re-warm the remaining white candy coating and spoon a little bit on top of each truffle. Spread it with a knife or spatula so that the bottom of every truffle is covered with chocolate, then scrape off the excess from the top of the mold. Refrigerate the truffles to set the coating, about 15 minutes.
8. Once the coating is set, turn the molds upside-down and gently pop the truffles out of the molds. If you're re-using the molds, wipe the insides to remove any lingering coating shards, then repeat the whole process. If you'd like, decorate the tops of the truffles with green food coloring or luster dust.
9. Oozing Truffles can be kept for up to a week in the refrigerator. Bring them to room temperature before serving for the best taste and best oozing texture.