Chocolatier Paul A Young has a knack for making truffles that are both inventive and appealing. This goat's cheese and lemon ganache recipe features an intoxicating combination of flavours and will make an extraordinary truffle to wow friends and family with.
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Measure out 150ml of water and add to a pan with the goat's cheese, goat's curd, lemon zest and juice. Bring to a simmer and cook until smooth and combined
250g of Cerney Ash goat's cheese, or similar, ash coating removed
100g of goat's curd, or full-fat cream cheese
2 lemons, juiced and zested
Add the sugar to the mix and stir to melt, then remove from the heat and whisk in the chocolate. Check the ganache and add a little more sugar if needed. Set aside to cool
200g of golden caster sugar
400g of fine white chocolate, broken into pieces
Once the ganache is tepid, transfer to a piping bag with a nozzle small enough to fit into the hole of your shells. Pipe the ganache into the shells, leaving a 2mm gap before you reach the top so you can seal the chocolate later. Leave to set for at least 6 hours, ideally overnight
40 chocolate shells
To cap the shells, dollop a small amount of tempered chocolate over the hole of each chocolate. Use a palette knife to scrape off any excess chocolate and allow to set for 20 minutes
300g of chocolate, tempered, for capping shells
Alternatively, once the ganache has cooled, leave in the fridge for 2 hours to set. Once the ganache is set, scoop out even quantities with a teaspoon and place on some parchment paper. Coat your hands in cocoa powder and quickly roll into balls before the ganache starts to melt. Store in the fridge until ready to coat in tempered chocolate, or eat straight away
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