Limoncè truffles with white chocolate


Ingredients for 22 truffles:
175 g almond flour
1 egg white
2 small glasses of Limoncé
125 gr of powdered sugar
zest of 2 lemons
½ teaspoon salt
400 gr white chocolate
30 gr coconut flakes

First, we pour the almond flour into a blender, add the powdered sugar and salt. We blend for a few seconds, then add the white of one egg and 2 small glasses of Limoncé. We turn the mixer on again until the mixture is soft but firm. Let's now transfer it to a sheet of baking paper and shape it with our hands to form a loaf.
Now we wrap it in baking paper and put it to rest in the refrigerator for at least half an hour. After the cooling, we remove the dough from the refrigerator and form small balls of about 15 g each with our hands. Let’s place them on a tray lined with baking paper and place them back in the refrigerator.
When an hour is almost up, we begin to process the chocolate. We chop it finely with a knife and then divide it into two bowls: we pour 270 gr in one and in the other 130 gr. We now melt the 270 g of chocolate in a bain-marie until it reaches a temperature of 45°, then we add the 130 g of chopped chocolate to the mixture and stir to melt it completely and until the mixture has reached a temperature of 29°.
Now we take back the truffles that were in the refrigerator and dip them one at a time into the melted chocolate and garnish them with coconut flakes.
Let our truffles rest for 15 minutes at room temperature and...they will finally be ready to be enjoyed!