More Great Recipes: Candy | Truffle

Lemon And White Chocolate Truffle

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By ro
Member since 2007

Serves | Prep Time | Cook Time


200g white chocolate
1/4 cup cream
30g butter
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.

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