Zutaten für Lemon Scented White Chocolate Truffles
- Lemon
- White Chocolate
- Whipping Cream
- Hazelnuts
- 50g desiccated coconut
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Zubereitung von Lemon Scented White Chocolate Truffles
- Finely grate the zest of 1 lemon.
- Place 200g of finely chopped white chocolate in a large heatproof bowl.
- Pour 150ml of heavy cream into a small saucepan. Add the lemon zest and heat over medium-high heat.
- Bring the cream to a gentle boil, then immediately pour it over the white chocolate.
- Let stand for 1 minute, then gently stir until the chocolate is completely melted and the mixture is smooth and glossy.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight, until the mixture is firm.
- Line a baking tray with parchment paper.
- Once firm, using a tablespoon, scoop out portions of the chocolate mixture and roll them into 1-inch balls.
- Place the truffles on the prepared tray and refrigerate for another 15 minutes to firm up.
- Prepare two small bowls: one with 50g desiccated coconut and one with 50g chopped nuts (e.g., pistachios, almonds).
- Roll each truffle in either the coconut or nuts, pressing gently to coat.
- Place the finished truffles in an airtight container and refrigerate for up to 1 week.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
29g
Fat
19g
Carbs
2g
