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