Lemon And White Chocolate Truffle


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews



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