Mimosa truffles with lemon and white chocolate

INGREDIENTS
for about 15 truffles:
100g of whipping cream
10g of butter
250g of white chocolate
Peel of 1 lemon

200g white chocolate (for cover)
Limoncello to wet the sponge cake (optional)

for the sponge cake:
5 eggs (with yellow paste)
190g of sugar
190g of flour "00"
Yellow food coloring 

METHOD
1. Start by prepping the ganache: boil the cream, combine the lemon and white chocolate over low heat, and mix with a whisk, then add the butter and cover with food film. Allow to cool in the refrigerator.
2. Meanwhile, make the sponge cake: whip the eggs at room temperature with the sugar, then add the flour taking care not to disassemble the mixture. Pour into a pan and cook at 180° C/356°F for about 25 minutes, (worth the toothpick test).
3. Once cooked, crumble the sponge cake and wet it with limoncello or if you want with a bath made with sugar and lemon water.
4. When the ganache is very cold and hardened form of the balls and dip them in melted chocolate, then immediately into the crumbled sponge cake.
5. Here are the mimosa truffles, perfect for Women’s Day!

ADVICE
For sponge cake always use eggs at room temperature so it will be easier to mount them.
If you do not want to wet the sponge cake with alcohol you can make a soft soak with water, sugar and lemon peel or simply wet with milk.

 

-------------------------------