White Chocolate and Lemon Truffles

Recipe by Shuzbud
READY IN: 3hrs 15mins




  • 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.
  • Add the lemon curd and mix.
  • Add the cream and mix.
  • Put in the freezer to chill for 2-3 hours.
  • 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.
  • Put back in the freezer for 1 hour.
  • After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
  • 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.
  • 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.
  • Serve slightly chilled.