White Chocolate and Lemon Truffles
Delightful White Chocolate and Lemon Truffles, perfect for any occasion.
Equipment
- saucepan
- baking tin
- baking paper
- baking tray
- microwave
- fork
Ingredients
Truffles
- 250 g good quality white chocolate, finely chopped
- 100 ml double cream US - heavy/thickened cream
- 25 g unsalted butter
- 1 lemon, zest only
- 1.5 teaspoons lemon extract
Toppings
- icing sugar, for rolling
- 75 g good quality white chocolate, melted, for coating
Instructions
Truffle Preparation
- Line a small, shallow baking tin with baking paper.
- Put the white chocolate, double cream and butter into a saucepan and place over a low heat, stirring, until all the ingredients have melted.
- Remove from the heat and add the lemon zest and lemon extract. Mix to combine. Pour into the baking tin. Refrigerate for 2-3 hours (or overnight) until set.
- Once the ganache has set, scoop out large teaspoonfuls and roll into balls. Place the balls on a lined baking tray and put them back in the fridge for 20 mins.
- Meanwhile, prepare a bowl of icing sugar and melt the white chocolate (if using) in 20 second bursts in the microwave stirring each time.
- Take the truffles out of the fridge and roll them in the icing sugar. Use a fork to lower them into the melted white chocolate, turn to coat them then shake the excess off and put the chocolate-coated truffles back in the fridge until the chocolate has set.
Notes
White chocolate and lemon truffles will keep for a week in the fridge if stored in an airtight container or cellophane bag. Freeze for up to one month.
Nutrition
Serving: 1truffleCalories: 54kcalCarbohydrates: 7gFat: 3gSaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 3mgSodium: 9mgSugar: 7g
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