Lemon Truffles with White Chocolate
- 3 oz
- white chocolate
- 3 Tbsp
- lemon curd
- 1 Tbsp
- heavy cream
- powdered sugar for dusting hands
- 6 oz
- vanilla or white chocolate chips
Place pan with mixture in the freezer to chill for 3 hours.
Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with parchment paper.
After 30 minutes, melt the white chocolate chips in a double boiler.
Don't let the chocolate get to thick or you will have to heat it again. Using 2 spoons roll truffles quickly in the chocolate and remove and place on tray. When finished -chill to set.
Arrange on serving dish and keep leftovers refrigerated when not using.