Prep 40 mins
Cook 40 mins
Just gorgeous and moreish. I use this recipe every Christmas for gifts. I'm surprised they make it out the house as I'm always eating them myself or using them whenever a guest comes to call. You can also use icing sugar to coat them instead of white chocolate
- 78.07 ml double cream
- 14.79 ml double cream
- 1 lemon zest (grated no white pith, please)
- 255.14 g white chocolate (best-quality very finely chopped)
- 0.25 ml salt
- 59.14 ml unsalted butter, cut into thin slices
- 9.85 ml lemon juice (freshly-squeezed and strained)
- 340.19 g white chocolate, melted
- 1.23 ml lemon oil (optional)
- Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
- Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
- Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
- When cream has stood 20 minutes, remove cover.
- Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
- Strain through fine-meshed strainer into white chocolate mixture.
- Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
- Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
- Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
- Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
- Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
- When base is chilled, prepare coating.
- For Coating:.
- Meanwhile, melt the white chocolate add lemon oil (if wish).
- To make truffles:.
- If desired, have ready 1 inch petit four cases for finished truffles.
- Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
- Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
- Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
- To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.