Lemon And White Chocolate Truffle
200g white chocolate
1/4 cup cream
25g lemon/regular shortbread cookie crumbs
1 teaspoon finely grated lemon rind
50g white chocolate extra
Place either; cooking paper, greaseproof paper or foil over a cookie tray
Chop the white chocolate into pieces
Place chocolate in a mixing bowl
Place the cream and butter into a saucepan and heat over a gentle heat until butter has melted.
Pour hot mixture over the chocolate and mix using a wooden spoon until chocolate has melted and mixture is smooth
Stir in the cookie crumbs and lemon rind
Cool mixture in the refrigerator for about 30mins. Stir occasionally.
When the mixture is firm enough to handle remove from the fridge.
Roll heaped teaspoons of the mixture into balls
Grate the extra white chocolate onto a plate or piece of greaseproof paper
Roll each truffle in the chocolate until coated and then place on prepared tray.
Refrigerate truffles for 30mins or until firm
Can be stored in an airtight container for up to 2 weeks.