Lemon Curd and Jam Chocolate Truffles Recipe
This is my favourite recipe, which I’ve done every Christmas for family since 2012, after seeing it on the popular British TV cookery programme Series ‘River Cottage’ presented by Hugh Fearnley-Whittingstall.
Since then I’ve experimented with the ingredients, and techniques, so that it works for me and I get the results I want. So it may not be done as professionally as seen on TV, but they are lush; and the family love them.
For lemon curd truffles:
- 200g (7 oz) white chocolate, melted
- 200g (7 oz) milk chocolate, melted
- 200g (7 oz) lemon curd
- cocoa powder
For jam truffles:
- 200g (7 oz) white chocolate, melted
- 200g (7 oz) milk chocolate, melted
- 100g (3 1/2 oz) jam
- cocoa powder
- Get yourself organised and prepared by getting out all the ingredients, and kitchen utensils, that you’ll be using.
- Start to slowly melt the white chocolate for the filling in a steamer.
- While the chocolate is melting measure out the lemon curd or jam: 50/50 ratio if using lemon curd with the white chocolate, or 1:2 ratio for jam (as the jam is more liquidly than the lemon curd.
- When the white chocolate has melted, add the lemon curd or jam to the jam and quickly stir. It doesn’t have to be completely mixed in, a few streaks of lemon curd/jam is fine.
- Pour the mixture into a pudding basin and place in the fridge for a few hours to set.
- When set, scoop one teaspoonful of the mixture out at a time, quickly roll into balls in the palms of your hands, and then coat with cocoa powder. The mixture will be sticky so you may wish to coat your hands with cocoa powder first, or use a small scoop to drop the mixture straight into a bowl of cocoa powder before rolling them into balls.
- Place the balls back in the fridge to cool a little, while you’re melting the chocolate for the outer coating.
- Slowly melt the milk chocolate for the coating.
- When the milk chocolate has melted quickly dip the truffle balls in the chocolate one at a time, and place on a cool surface. When dipping, work fast and don’t keep the truffle balls in the hot chocolate for too long, otherwise they will just melt.
- Once all the truffle balls are coated in milk chocolate, place in the fridge for a few hours to harden.
|Serving size: 1 Truffle|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Saturated fat 3 g||15%|
|Carbohydrates 14 g||5%|
|Sugar 13 g|
|Protein 1 g||2%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Step-by-step GuideClick thumbnail to view full-size
About the Ingredients
The three ingredients in the truffles are:-
- Cocoa powder
- Jam or lemon curd
Exactly which chocolate you use, and whether you use jam or lemon curd as the filling does affect the taste and texture of the Truffles. So below are some background notes on the ingredients I use.
For this recipe it doesn’t matter what chocolate you use; it depends on what’s available and what your personal preferences and tastes are; although my preference for the outer coating is for European chocolate because of its higher cocoa content to UK and USA chocolate.
You’ll need chocolate in this recipe:
- To mix with the filling, and
- For the outer coating
Currently, the chocolate I use is Cote d’Or; a Belgium chocolate manufacturer founded in 1883. It’s not the easiest of chocolate to use for cooking, especially the white chocolate, but it was cheap at the time.
For many years, while the UK was a member of the EU, we used to nip over to France and Belgium for a twice yearly shopping trip, because being an EU member there was no restrictions on what we bought back. So we used to fill the boot of our car up with luxury items that you can’t buy in the UK, or are very expensive in the UK.
On one such trip about seven years ago we saw Cote d’Or on special offer; two bars for the price of one, less than half the price of any chocolate bars we could buy in the UK. So for a modest price we bought six boxes of ten double bars, two white, two milk and two dark; a total of 120 bars, which we put into storage, and dip into for the occasional treat, or when I want to make some truffles. Our stock is now getting low, but we’ve still some left to last us for a little while yet.
Compared to other chocolate I’ve used, especially cooking chocolate, the Cote d’Or is less tolerant in being heated; especially the white chocolate, which all too readily congeals rather than melt, making it difficult to work with.
Therefore I use the white chocolate for part of the filling, and the milk chocolate (which is more accommodating) for the outer coating.
Cocoa Content in Chocolate
What chocolate you use will affect the taste of the truffles, so you may wish to experiment.
I prefer dark chocolate to milk chocolate because it has a much higher cocoa content, but my favourite milk chocolate is European chocolate (especially Belgium chocolate) because of its high cocoa content.
By Law the minimum cocoa solids (the non-fat component of cocoa):-
- USA chocolate has a minimum cocoa content of just 10%, with the main ingredient being sugar.
- UK chocolate has a minimum cocoa content of 20%, with the main ingredient being milk.
- European chocolate has a minimum cocoa content of 30%.
White chocolate is different in that it contains no cocoa solids, just the cocoa butter (fat), milk and sugar. By law, white chocolate in the USA and the EU must contain at least 20% cocoa butter, 14% milk, and no more than 55% sugar.
So as nice as it is; white chocolate is certainly a lot less healthy than milk or dark chocolate, with many arguing that dark chocolate is the healthiest; albeit something that should be consumed in moderation because of the risk indulgence may have on health, especially for triggering diabetes.
The filling is coated in cocoa powder so that it’s less sticky to handle, making it easier to coat with chocolate.
You can use any cocoa powder to hand in the kitchen, including drinking chocolate; so it makes a lot of sense in using the cheaper cocoa powder that you buy for baking, rather than the luxurious drinking chocolate.
The filling you use has a profound effect on the truffles flavour, so it’s one area where you may wish to experiment. My favourite is the lemon curd, and I find it easier to use than the jam because it sets better than the jam when you’re making the filling, making it easier to coat with chocolate.
However, I do also make a batch of truffles with jam because the jam ones are still lush, and when you bite into them the jam truffles tend to be more liquidly which in itself is a pleasurable experience when you’re consuming them.
My personal preference for jam is either raspberry or strawberry, but any jam should give a pleasing result. This time I opted for a blend of strawberry jam and homemade plum jam.
The IngredientsClick thumbnail to view full-size
Kitchen Tools and Utensils for Making Truffles
It’s largely a question of what’s available in your kitchen; although you may wish to buy some useful kitchen utensils to help with making the truffles.
The main tools I use are:-
- Kitchen scales
- Spatulas and spoons
- Stainless steel steamer
- Pyrex glass bowl
- Plastic pudding bowls
- Baking trays
- Large marble pastry board and large glass worktop saver
- Mini scoop (about the size of a teaspoon)
- 3 piece dipping set for chocolate making
Most of the equipment is self-explanatory, but the last three items listed above may need a little bit more explanation.
Marble Pastry Board and Glass Worktop Saver
With chocolate making you want to work on a cool surface, as it does aid the balls of filling and the final chocolate coated truffles to keep their shape better. Plus, if you’re into tempering chocolate (which I’m not) a cool surface is essential.
Marble is an ideal cool surface, and glass is a good substitute if you don’t have marble available.
The mini scoop is for scooping out a teaspoonful of filling for making the balls, which are then coated in cocoa powder before being re-cooled in the fridge.
You can use a teaspoon, which I did for the first couple years, but it’s a lot messier and requires more effort to roll the balls of filling in the palms of your hand, in order to coat them in cocoa powder before re-cooling. Consequently the heat from the palms of your hands re-heats the filling and makes it go even gooier and liquidly; so it’s less likely to keep its shape.
Therefore, by using a scoop, you can just drop a blob of filling straight into the cocoa powder, and then quickly roll it into balls, with minimal contact time with the palm of your hands; rather than trying to scrape the filling out of the teaspoon and then having to give it some shape with your hands before dropping it into the cocoa powder.
Chocolate Making Dipping Set
When dipping the filling into the chocolate you can use a spoon or fork to scoop it back out, which is what I did for the first few years; but I find the dipping set does a much better job, and makes it a lot easier.
Chocolate Making Dipping Set and ScoopClick thumbnail to view full-size
Waste Not Want Not
Once I’ve dipped all the truffle balls in the chocolate, I then spoon pour any melted chocolate left over into chocolate moulds, which are then placed in the fridge to set.
Chocolate Minimum Cocoa Content by Nation
Which milk chocolate do you prefer?
© 2019 Arthur Russ