lemon poppyseed truffles.
A dear, darling friend of mine is expecting her first baby soon–exciting, right?
What if I told you that said dear, darling friend was also an immensely talented food blogger, whose blog you undoubtedly already know, love and read obsessively?
Yes friends, the wonderful Erin of Erin’s Food Files is most definitely pregnant, most definitely about to have a baby soon, and a few fellow food bloggers are throwing her a virtual baby shower!
Hooray for babies! And friends! And food bloggers! And the internet!
I’ve been reading Erin’s blog since before I actually started blogging myself. In fact, I was going through my horrifically uncatagorized, overwhelming bookmarks tab on my browser the other day and realized I had about four or five of her recipes I’d bookmarked ages ago to make, way before I ever thought of starting my own blog. She’s basically kind of amazing.
I met Erin for the first time at BlogHer Food in Atlanta last year, and we hit it off immediately. We bonded at the bar of a chic little boutique hotel over fabulous cocktails and pretty much became friends right away. Everyone knows that alcohol is the foundation for any real, substantial lasting relationship, right?
But I digress. I was fortunate enough to see her again at Food Blog Forum Nashville, where I had the pleasure of meeting her lovely husband Nathan, and their way-too-cute pup, Jesse. Let me tell you, they literally have the most adorably adorable house I’ve ever seen in my whole life–so jelly! I was struck by their love, their sweetness toward one another, and the sense of family and unity between them. They’re happily ever after, but in a super-cute, not at all annoyingly Disney way. I dig that.
When I found out they were expecting a teeny tiny baby, I was so excited and happy for them! There is no doubt in my mind that Erin and Nathan are going to be incredible parents, and that Jesse is going to be a great big brother to the newest addition to their family. It’s always awesome when cool, terrific people procreate, and I have no doubt that Baby W will be the most rad baby ever, thanks to having bad-ass parents like Erin and Nathan!
So since I’ve kind of been out of the loop in terms of social networking, blogging and having an internet life lately, I wasn’t quite sure if Erin had announced the gender of little Baby W yet. I didn’t want to make something pink, or something blue, because quite frankly that ish is played out. Right? I mean, babies of any gender can totally appreciate other colors. Like chartreuse. Or vermillion. Or mustard yellow.
Side note: When I have a baby, I will require it to always wear awesome clothes. It’s imperative. I vow to never, ever in a million years put my baby in a romper that declares “#1 pooper” or some other equally awful, TMI, cringe-inducing fashion statement. Nope. No way, no how.
SO. I happen to know that Erin, much like myself adores the color yellow–and looks damn good in it too, I might add! I decided to make some bright, sunny cheerful lemon poppyseed truffles in honor of Baby W’s arrival. Gender neutral, fashion-forward and completely delicious!
The best part about these truffles is that they’re SIMPLE. Truly, honestly, ridiculously easy to make. And the end result? Oh dear. If you’re a fan of lemony flavors, get your life together and make these, my friend! They will make you a better person. Truth.
I was a bit skeptical about how these lemon poppyseed truffles might turn out, because I am not a huge fan of white chocolate. Actually, I detest the stuff. Loathe. Abhor. Insert other strong, hate-fueled adjective of your choice. But the tart astringency of lemon and the pleasant crunch of the poppyseed magically mask the flavor of white chocolate entirely. It’s a Christmas miracle!
So whip up a batch of lemon poppyseed truffles in honor of Erin, Nathan and Baby W today! I am deliriously happy for the two of you (and Jesse!), and I wish you nothing but happiness, laughter and so, so much love and sweetness. Hooray for babies!
Lemon Poppyseed Truffles
Yield: 30-40 truffles
1/2 cup heavy cream
4 tablespoons unsalted butter
zest of two Meyer lemons
juice of 1 Meyer lemon (about 3 tablespoons)
1/4 teaspoon pure lemon extract
16 ounces white chocolate chips
2-3 teaspoons poppy seeds
powdered sugar, for dusting
Combine the heavy cream, butter, lemon zest and lemon juice in a saucepan and place over medium heat.
Place the chocolate chips in a glass or metal bowl and set aside.
Stirring occasionally, allow the cream and butter to heat and infuse with lemon flavor. When the mixture begins to steam and small bubbles form along the edges of the pan, remove from the heat.
Pour the hot cream mixture over the chocolate chips and allow to stand for 30 seconds.
Whisk the mixture until the chips are melted and the mixture is smooth and homogenous. Add the lemon extract and poppy seeds, and stir to combine.
You can either leave the truffle mixture in the bowl if you are going to scoop your truffles, or transfer to a plastic piping bag (without the tip snipped off!).
Transfer the truffles the fridge and allow to cool for about an hour, or until firm but not completely rock solid.
To form the truffles, you can either snip the tip of your plastic bag and pipe small dollops onto a parchment-lined sheet pan, about the size of a cherry. If scooping truffles from a bowl, you'll use either a small cookie scoop or just under a tablespoon per truffle.
Place the pan of truffles in the fridge for about 30 minutes to firm up again.
Sift about 2 cups of powdered sugar into a medium bowl and set aside.
When the truffles are firm but not too solid, roll them gently into round balls using your hands. You can use gloves if you'd like, and the balls don't have to be perfect!
Toss the rolled truffles into the powdered sugar and move them around until completely coated. I like to shake the excess powdered sugar off each truffle before transferring them to an airtight container. Repeat until all truffles are coated in powdered sugar.
Once the truffles are coated, transfer them to an airtight plastic container and store in the fridge until ready to serve.
The truffles will keep in the fridge for up to one week, or in the freezer for up to six months.
a food + words original