White Chocolate Lemon Mascarpone Truffles

[auriga]

Something a little different! These are pretty yummy. It's the first time I've made anything with mascarpone cheese, and I was surprised by how mild the flavour is. In fact, the lemon flavour is easily overpowered by the semisweet chocolate if you decide to dip them, so rolling in cocoa powder might be a better option.

The recipe didn't specify the amount of milk powder used, so I went with 1/3 cup and it turned out just fine! For stronger lemon flavour, add more zest.

White Chocolate Lemon Mascarpone Truffles
Ingredients
-7 oz (200g) white chocolate, chopped
-250g mascarpone cheese, softened
-about 1/3 cup milk powder
-zest of two lemons
-juice of one lemons
-powdered sugar (optional, for sweetening if desired)
-about 2 cups semisweet chocolate chips (or cocoa powder for rolling, optional)


Directions
Start melting the white chocolate in a double boiler over simmering water. While it's melting, zest and juice the lemon. Combine the mascarpone cheese and the milk powder. Mix the melted chocolate with the mascarpone mixture until fluffy, then stir in the lemon zest and juice. Taste and sweeten with powdered sugar, if desired.

Refrigerate for 2-3 hours or until firm enough to form into small balls, then allow the balls to harden in the fridge once more. Melt the chocolate chips and quickly coat the truffles with chocolate, or roll in cocoa powder, then return to the fridge to set.

Store in the fridge and enjoy!

Makes about 2 dozen truffles.

Source.