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    You are in: Home / Recipes / White Chocolate and Lemon Truffles Recipe
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    White Chocolate and Lemon Truffles

    White Chocolate and Lemon Truffles. Photo by 2Bleu

    1/4 Photos of White Chocolate and Lemon Truffles

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 15 mins

    15 mins

    3 hrs

    Shuzbud's Note:

    With so few ingredients, this is a lovely treat that doesn't involve going to the store and spending a fortune there. In between chilling times, you have to work quite quickly with these truffles- I wanted the filling to be soft and creamy so it does begin to melt around the edges if it's in your hands for too long. It is important to use white chocolate chips to dip the truffles in. The chips are designed to melt at a higher temperature so the truffle doesn't melt in your hands as you are eating it! Cook time is chill time.

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    Serves: 15



    Units: US | Metric

    To coat


    1. 1
      In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
    2. 2
      Add the lemon curd and mix.
    3. 3
      Add the cream and mix.
    4. 4
      Put in the freezer to chill for 2-3 hours.
    5. 5
      Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
    6. 6
      Put back in the freezer for 1 hour.
    7. 7
      After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
    8. 8
      Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
    9. 9
      Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
    10. 10
      Serve slightly chilled.

    Ratings & Reviews:

    • on December 28, 2009


      These were SOOOOO worth the time to make ~ wonderful flavor and I could not keep them on the sweets tray ~ they kept disappearing. I love lemon and white chocolate ~ two of my favorite flavors ~ so these were just perfect for my tastes. A definite keeper recipe and a wonderful addition to the sweets tray this year. Thanks for posting such a great recipe Shuzbud ~ made for HOLIDAY PRMR, December 2009!

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    • on May 25, 2009


      Very decadent indeed. We used can lemon pie filling for the curd. This treat has a soft lemony filling surrounded by sinful white chocolate. We loved it, thanks for sharing the recipe.

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    • on April 25, 2009


      OMG! These are decadent! I made Easy Lemon Curd to use for these truffles. I had to ration my white chocolate supply so I could make your White Chocolate and Maple Rice Krispie Squares as well, so I stretched it by adding some yellow candy melts I had on hand. I used a double boiler for the lemon curd & the dipping chocolate but the microwave for making the centers. I'm very pleased with the fresh lemon flavor in the centers. Thanks so much for sharing this recipe, Shuzbud! :)Made & enjoyed for the Spring 2009 Pick A Chef orphanage.

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    Nutritional Facts for White Chocolate and Lemon Truffles

    Serving Size: 1 (18 g)

    Servings Per Recipe: 15

    Amount Per Serving
    % Daily Value
    Calories 95.1
    Calories from Fat 52
    Total Fat 5.8 g
    Saturated Fat 3.5 g
    Cholesterol 3.7 mg
    Sodium 15.6 mg
    Total Carbohydrate 10.1 g
    Dietary Fiber 0.0 g
    Sugars 10.0 g
    Protein 1.0 g

    The following items or measurements are not included:

    lemon curd

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