Best White Chocolate Lemon Truffles Recipes
WHITE CHOCOLATE LEMON TRUFFLES
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
Provided by C-J from the UK
Categories Candy
Time 1h20m
Yield 36 truffles (Chilling Time - 4 hours)
Number Of Ingredients 9
Steps:
- 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.
- Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
- Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
- When cream has stood 20 minutes, remove cover.
- Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
- Strain through fine-meshed strainer into white chocolate mixture.
- Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
- Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
- Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
- 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.).
- Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
- When base is chilled, prepare coating.
- For Coating:.
- Meanwhile, melt the white chocolate add lemon oil (if wish).
- To make truffles:.
- If desired, have ready 1 inch petit four cases for finished truffles.
- Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
- 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.
- Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
- To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.
WHITE CHOCOLATE AND LEMON TRUFFLES
With so few ingredients, this is a lovely treat that doesn't involve going to the store and spending a fortune there. In between chilling times, you have to work quite quickly with these truffles- I wanted the filling to be soft and creamy so it does begin to melt around the edges if it's in your hands for too long. It is important to use white chocolate chips to dip the truffles in. The chips are designed to melt at a higher temperature so the truffle doesn't melt in your hands as you are eating it! Cook time is chill time.
Provided by Shuzbud
Categories Dessert
Time 3h15m
Yield 15 truffles, 15 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
- Add the lemon curd and mix.
- Add the cream and mix.
- Put in the freezer to chill for 2-3 hours.
- Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
- Put back in the freezer for 1 hour.
- After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
- Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
- Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
- Serve slightly chilled.
Nutrition Facts : Calories 95.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 3.8, Sodium 15.7, Carbohydrate 10.1, Sugar 10.1, Protein 1
LEMON-COCONUT WHITE CHOCOLATE TRUFFLES
This is my fusion of two recipes to try to get an easy, elegant white truffle for the holidays. Cooking time is cooling time.
Provided by LEGG Gustafson
Categories Candy
Time 1h30m
Yield 64 large truffles, 64 serving(s)
Number Of Ingredients 8
Steps:
- Put white chocolate and marshmallows into a large heat proof bowl.
- Finely grate the peel from the lemon.
- Put milk, sugar, salt and lemon rind in saucepan, heat over medium heat and bring to a boil.
- Boil gently stirring constantly for two to five minutes, until smooth.
- Pour milk mixture over white chocolate and marshmallows and beat until you have a smooth, well incorporated mixture.
- Pour into a parchment lined 8x8 pan.
- Cool until no long sticky, about 1-2 hours.
- Form into balls and put in freezer 15 minutes.
- Dip truffles in melted white almond bark and sprinkle with toasted coconut.
- Chill to set before serving.
Nutrition Facts : Calories 46.8, Fat 1.9, SaturatedFat 1.3, Cholesterol 1.3, Sodium 26.1, Carbohydrate 7.4, Fiber 0.2, Sugar 6.4, Protein 0.5
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love