Lemon Truffles with White Chocolate
By
Pat Duran
@kitchenChatter
1
★★★★★ 4 votes5
Ingredients
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3 ozwhite chocolate
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3 Tbsplemon curd
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1 Tbspheavy cream
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·powdered sugar for dusting hands
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6 ozvanilla or white chocolate chips
How to Make Lemon Truffles with White Chocolate
- In a double boiler, melt the first ingredient. Add the lemon curd and mix well.
Place pan with mixture in the freezer to chill for 3 hours. - Remove from freezer and shape into truffle balls.
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. - Return tray to the freezer for 1 hour.
After 30 minutes, melt the white chocolate chips in a double boiler. - Let the melted chips sit for about 20 minutes to reach room temperature (this give the truffles a thicker coating).
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.