White chocolate and lemon truffles
Creamy white chocolate truffles with a zesty lemon flavour. This delicious no-bake treat can be coated in icing sugar or dipped into melted white chocolate. They are perfect for gift giving and really quick and easy to make.
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 tsp lemon extract
Toppings
- icing sugar for rolling
- 75 g good quality white chocolate melted, for coating
Instructions
- 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.
Video
Notes
- I haven't given cup measurements for this recipe, because making chocolate ganache requires precise measurements of chocolate to cream.
- A set ganache will not set hard but will be scoopable.
- If your ganache hasn't set it will probably because you haven't measured with scales.
- If you follow the recipe and use the exact quantities stated your ganache will set. This recipe has been triple-checked by me.
- 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.