WHITE CHOCOLATE AND MASCARPONE TRUFFLES
Steps:
- Pulp lemon zest, juice of one squeeze. Melt the white chocolate in a double boiler. Mix the mascarpone with the milk powder, then add the melted chocolate and mix together. Add the lemon zest. Mix. At the end the pour juice in, whisking constantly. Test the flavor and if not sweet enough add sugar. Put the mixture into the refrigerator for a while (but not overnight). It has to be stiff to make it possible to form neat balls of it. Molded balls are cooling in the fridge for a while. Melt the dark chocolate in a double boiler with the addition of oil for the icing. Dip the mascarpone balls into the chocolate and lay out on a baking sheet. Allow to cool in the refrigerator.
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