Lemon Cream Cake Truffles

I was tickled to find Sweetart tangy candy canes at the store....of course I didn't realize I would have to actually work that tangy flavor into a recipe.  I went with a lemon cake truffle...lemon cake mixed with lemon cream cheese frosting.  I did use more of a lemon quick bread rather than a lemon cake...not that it matters too much.  ;)  I only covered half the truffles in the crushed candy canes and made the other half plain....I was worried about how easy they would be to eat and the ultimate flavor mix.  After I tasted one I really wished I covered them all in candy canes....the tangy crushed candy really gave them something special.  Next time I buy candy canes I might just stick with the usual round of mint.....but probably not...goodness knows I like to be different...ehehehehe.


Lemon Cream Cake Truffles

Lemon Bread:
1 1/2 cup unbleached all purpose flour
1 1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup skim milk
1/2 cup oil
1 tbls lemon zest

Beat eggs, milk, oil, and lemon zest together.  Add in flour, sugar, baking soda, baking powder, and salt.  Stir until just blended together.  Pour into greased loaf pan and bake for 40 to 45 mins or until it tests as done.  Cool.

Lemon Cream Cheese Frosting
8oz reduced fat cream cheese
1/2 cup Smart Balance 50/50 butter blend
1 tsp lemon extract
4 cups powdered sugar

Mix together cream cheese and butter.  Add in lemon extract.  Mix in the powdered sugar gradually.  Crumble the lemon bread into the frosting and stir the mixture together thoroughly.  Roll spoonfuls of mixture into balls and place on a tray covered in waxed paper.  Chill centers for at least an hour.  These centers are fairly soft so you might even consider popping them into the freezer before dipping.

Toppings:
24oz Milk Chocolate Chips
3 to 4 tbls shortening
Sweetart Candy canes, crushed

Melt milk chocolate chips and shortening in a bowl in the microwave.  Stir often and do not over heat.  Dip truffle centers in chocolate and place back on waxed paper.  Sprinkle crushed candy canes over top of the wet chocolate.  Repeat with remaining centers. After all the centers have been dipped, drizzle some chocolate over the top of the truffles to finish them off.  Chill to set.


A coupe more pics of the cuters....

 I could have crushed a few pieces of the candy canes a little smaller.  I had planned to give the crushing duty to my beloved hubby, but he wasn't home at the time.  ;)

Just another view of the yummies.  After I finished dipping the last chocolate I just started back at the beginning using a fork for drizzle duty.  I wanted my lines to sink in a bit so the chocolate hadn't really set at this point.  If you want your drizzle to stand out further chill your truffles in the fridge to set the chocolate before you do it.  I use both methods...it really depends on my mood.  ;)