Ingredients for White Chocolate And Lemon Truffles
- 12 ounces high-quality white chocolate chips (6 ounces for the filling, 6 ounces for coating)
- 1/2 cup smooth lemon curd
- Heavy Cream
- Powdered sugar, for dusting
- White Chocolate Chips
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How to Make White Chocolate And Lemon Truffles
- Melt 6 ounces of high-quality white chocolate chips in a double boiler or microwave (carefully, avoiding scorching).
- Gently stir in 1/2 cup of smooth lemon curd until thoroughly combined.
- Add 1/4 cup heavy cream and mix until smooth and creamy.
- Transfer the mixture to a freezer-safe container and chill for at least 2-3 hours, or until firm.
- Lightly dust your hands with powdered sugar to prevent sticking.
- Roll the chilled mixture into 1-inch truffle balls.
- Place the truffles on a baking sheet lined with parchment paper and freeze for another hour.
- While the truffles freeze, melt 6 ounces of high-quality white chocolate chips in a double boiler or microwave.
- Allow the melted chocolate to cool to room temperature (approximately 20-30 minutes). If it cools too much and thickens, gently rewarm it.
- Dip each frozen truffle into the melted white chocolate, ensuring it's fully coated.
- Place the coated truffles back onto the parchment-lined baking sheet.
- Refrigerate for a few minutes to allow the chocolate to set.
- Serve slightly chilled and enjoy! Store leftovers in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
40g
Fat
17g
Carbs
3g
