White Chocolate Lemon Truffles

Submitted by C-J from the UK

"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"

 

• Ready In: 1hr 20mins
• Ingredients: 9
• Yields: 36 truffles (Chilling Time - 4 hours)

ingredients

• 1⁄3 cup double cream
• 1 tablespoon double cream
• 1 lemon zest (grated no white pith, please)
• 9 ounces white chocolate (best-quality very finely chopped)
• 1 pinch salt
• 1⁄4 cup unsalted butter, cut into thin slices
• 2 teaspoons lemon juice (freshly-squeezed and strained)

• Coating

• 12 ounces white chocolate, melted
• 1⁄4 teaspoon lemon oil (optional)

directions

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. Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
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. When cream has stood 20 minutes, remove cover.
5. Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
6. Strain through fine-meshed strainer into white chocolate mixture.
7. Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
8. Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
9. Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
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. Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
12. When base is chilled, prepare coating.

13. For Coating:

14. Meanwhile, melt the white chocolate add lemon oil (if wish).

15. To make truffles:

16. If desired, have ready 1 inch petit four cases for finished truffles.
17. Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
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. Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
20. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.