Fridaylicious: White Chocolate Limoncello Truffles

Rometti Limoncello Fridaylicious White Chocolate LImoncello Truffles

Thank God It’s Friday, Thank God It’s Delicious!

Good things come in small packages, and to be specific this week all the goodness comes in the small, rounded shape of a truffle. Even better if the little chocolate treat features among its ingredients some delicious limoncello, like the White Chocolate Limoncello Truffles we have the spotlight on this week!

We all know that truffles are so called because the original dark chocolate version (rolled in cocoa) resembles the black truffle fungus, but what not everyone knows is that the person who we should thank for such a watering-buds-invention is Auguste Escoffier, who back in 1920s came up with an “accidentally” different recipe of the French chocolate truffles, which originally were in fact a ball of ganache, chocolate and cream flavored in cocoa powder. One day while August was attempting to make pastry cream, he mistakenly poured hot cream into a bowl of chocolate chunks where he should have instead poured sugared egg. Once the mixture hardened he found out that it could have been rolled up into chocolate balls, and the rest is history!

White Chocolate Limoncello Truffles are made with heavy cream, white chocolate, and the addition of Rometti Limoncello which by infusing a bittersweet, zesty flavor to the sweet, delicate mixture elevates it to something definitively heavenly!

Grated white chocolate could be perfect for rolling, however if you want to add a little exotic look (and taste!) to this already simple yet outstanding recipe, coconuts flakes will just be like the cherry on top!

Ingredients (makes about 30):

1/4 cup Heavy cream
1 Lemon zest
8 oz Chopped white chocolate
1 tbsp Rometti Limoncello
Coconut flakes for rolling

Melt the chocolate in bain-marie; add Rometti Limoncello. Stir frequently as white chocolate tends to burn easily.
Heat the cream till nearly boiling then add to the melted chocolate. Stir until thick and velvety. Stir in the lemon zest. Leave to cool in the fridge for 2-3 hours, or until firm enough to work with.
Line a baking tray with non-stick paper. Wearing disposable gloves, scoop a teaspoon of the truffle mixture and roll into balls using the palms of your hands. If the mixture is a bit sticky, dust with icing sugar. Place each rolled truffle on the baking tray; return to the fridge and allow to firm up.
To coat the truffles; use a fork or skewer to dip each truffle into melted white chocolate then return it to the baking tray to set.
Pipe or drizzle some melted dark chocolate across the top of each truffle.
When all the truffles are made, place them back in the fridge for a couple of hours before packing them into cellophane gift bags or chocolate boxes.

Recipe from http://allrecipes.co.uk
Image by Eva Toneva

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Fridaylicious: Limoncello Macarons

Rometti Limoncello Fridaylicious Limoncello Macarons

Thank God It’s Friday… Thank God It’s Sweet!

Welcome to Rometti Limoncello’s new blog Fridaylicious focusing on the use of Limoncello for culinary purposes. Yes, Limoncello is not good only by itself or as ingredient for flavory cocktails, but it can also be used in cooking, especially with desserts! We hope you will enjoy such a delicious Friday blog to end your working week on a high note and start your weekend in the sweetest way!

For our first Fridaylicious entry we couldn’t help but picking a classic dessert, a pearl of French cooking: Limoncello Macarons AKA Meyer Lemon Macarons with Lemon Curd and Blackberry-Thyme-Limoncello Jam.

Macarons come in quite a big variety of colors and flavors, they consist of a meringue-like cookies with a soft cream sandwiched in between. The colors often suggests the flavor, and they are extremely pleasant to present!

We found this amazing recipe posted by Mardi Michels on her food blog Eat. Live. Travel. Write. If happiness comes in small quantities, Mardi’s recipe will deliver it under the resemblance of sweet, chewy little bites!  These macarons made with the addition of Rometti Limoncello will brighten up your parties, receptions, bridal showers, and will be a tasty, buds-blowing gift for friends and family!

Ingredients:

For the Meringue (French Method):
1 3/4 cups + 2 1/2 tablespoons of almond flour
1 3/4 cups of powdered sugar
6 egg whites
1 cup + 3 tablespoonsof granulated sugar
2/3 cup water
yellow colored paste

Preheat the oven to 350 degrees.
In a large bowl sift together almond flour and powdered sugar. Mix it together and add 3 egg whites in it. With a spatula stir it until it becomes a thick almond paste.
In a small saucepan combine granulated sugar with water on a medium-low heat. It needs to become a syrup, once it reaches 248 F take it off the stove.
Take the remaining 3 eggwhites and whisk them into a mixing bowl until they softens up. At that point pour in the syrup down the side and continue whisking for 2-5 minutes until stiff and glossy. Add a pea-size of yellow colored paste.
Finally, mix in the meringue with your almond powder mixture and fold it in until the meringue forms a thick and uniform texture.

Line baking sheets with parchment paper; set aside. Fit a pastry bag with a 3/8-inch #4 round tip, and fill with batter. Pipe 1-inch disks onto prepared baking sheets, leaving 2 inches between cookies. The batter will spread a little. Let stand at room temperature until dry, and a soft skin forms on the tops of the macaroons and the shiny surface turns dull, about 15 minutes.

Bake, with the door of the oven slightly ajar, until the surface of the macaroons is completely dry, about 15 minutes. Remove baking sheet to a wire rack and let the macaroons cool completely on the baking sheet. Gently peel off the parchment. Their tops are easily crushed, so take care when removing the macaroons from the parchment. Use immediately or store in an airtight container, refrigerated for up to 2 days or frozen for up to 1 month.

ps: if you, like me, need a sylicon baking mat, Mastrad offers a whole kit for Macarons-aspiring-chefs: get your Mastrad macaron baking set here!

For the Curd (Recipe from the Flavor Forecast):
9 eggyolks
2/3 cup Meyer lemon juice
1/4 cup Rometti Limoncello
1 cup granulated sugar
3/4 cup butter, cold cut into tbsp pieces

For the Meyer Lemon Curd, mix egg yolks, Meyer lemon juice, Limoncello liqueur and granulated sugar in large heavy saucepan with wire whisk until well blended. Whisking constantly, cook on medium heat 8 to 10 minutes or until curd is thickened and coats the back of a spoon. Remove from heat. Whisk in butter, one piece at a time. Spoon into large bowl. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate at least 1 hour or overnight until chilled and set.

For blackberry with Limoncello and thyme (recipe author: Mardi Michels):
1/2 cups blackberries
1/2 cup sugar
1/4 cup Rometti Limoncello
2 tsp dried lemon thyme (or 1 tsp finely chopped thyme and 1 tsp Meyer lemon zest)

Combine blackberries, sugar, Limoncello, thyme and zest in a medium heavy saucepan.
Cook over medium heat until the blackberries begin to soften a little.
Use a wooden spoon or a potato masher to break up the fruit.
Reduce heat to low and cook, uncovered, stirring often, until the mixture begins to thicken, about 30 minutes.
The jam won’t be as firm as you think it should be but it will definitely firm up once it cools down.

Once everything is ready, pair up the meringues and lightly spread on the flat side of each some of the lemon curd. On only one side add a pea-size worth of blackberry jam, put the two meringues together and here you go: you have made your first Limoncello Macaron!

~Enjoy!