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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    40 mins

    40 mins

    C-J from the UK's Note:

    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

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    truffle ...

    Units: US | Metric



    1. 1
      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.
    2. 2
      Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
    3. 3
      Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
    4. 4
      When cream has stood 20 minutes, remove cover.
    5. 5
      Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
    6. 6
      Strain through fine-meshed strainer into white chocolate mixture.
    7. 7
      Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
    8. 8
      Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
    9. 9
      Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
    10. 10
      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.).
    11. 11
      Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
    12. 12
      When base is chilled, prepare coating.
    13. 13
      For Coating:.
    14. 14
      Meanwhile, melt the white chocolate add lemon oil (if wish).
    15. 15
      To make truffles:.
    16. 16
      If desired, have ready 1 inch petit four cases for finished truffles.
    17. 17
      Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
    18. 18
      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.
    19. 19
      Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
    20. 20
      To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

    Ratings & Reviews:


    Nutritional Facts for White Chocolate Lemon Truffles

    Serving Size: 1 (756 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 109.4
    Calories from Fat 67
    Total Fat 7.5 g
    Saturated Fat 4.6 g
    Cholesterol 10.4 mg
    Sodium 20.3 mg
    Total Carbohydrate 9.8 g
    Dietary Fiber 0.0 g
    Sugars 9.7 g
    Protein 1.0 g

    The following items or measurements are not included:

    lemon zest

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