Lemon Truffles with White Chocolate

By Pat Duran
@kitchenChatter

This is a great holiday treat- with a soft and creamy filling- it will melt around the edges if it's in your hands for too long-like that's going to happen!

Rating:

★★★★★ 4 votes

Comments:

23 Comments

Serves:

15 servings

Prep:

15 Min

Cook:

3 Hr

Method:

Stove Top

Ingredients

3 oz: white chocolate
3 Tbsp: lemon curd
1 Tbsp: heavy cream
: powdered sugar for dusting hands
6 oz: vanilla or white chocolate chips

How to Make Lemon Truffles with White Chocolate

Step-by-Step

1In 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.
2Remove 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.
3Return tray to the freezer for 1 hour.
After 30 minutes, melt the white chocolate chips in a double boiler.
4Let 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.