Lemon Myrtle Truffles

Corey Costelloe, the Head Chef at Rockpool Bar and Grill in Sydney, recently made these for a Qantas Epicure function. Delicious balls of chocolatey lemon. Or is it lemony chocolate?

• 500g dark chocolate (60% cocoa or higher)
• 100g pure cream
• Zest 1 lemon
• 250ml Lemon, Lemon Myrtle & Kakadu Plum Milla Cordial
• 100g finely chopped lemon myrtle leaves
• 100g butter, room temperature

Chop the chocolate and put into a large bowl.

Bring the cream and lemon zest to a boil and pour over the chocolate. Let the mixture sit for 1 minute and then whisk together, starting from the centre.

In a separate bowl, whisk together the cordial and lemon myrtle leaves.

Add mixture into the chocolate, followed by the butter gradually (using a stick blender).

Pour into a pan lined with cling film.

Let set in fridge.

Once cooled roll into small balls then re-set in the fridge and re-roll in some melted chocolate or cocoa.


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