White Chocolate Truffles

The lemon in this recipe counteracts the sweetness of the white chocolate. Beautiful balance of tastes. We make these at Christmas along with:

Rocky Road and
Chocolate Hazelnut Fudge

 

 

For U.S. measurements and oven temperatures please use this Quantity Conversion Chart

 

Ingredients:

300 gm white choc melts
1/3 cup whipping cream
50 gm ground almonds
50 gm flaked almonds, chopped roughly
1 teaspoon finely grated lemon rind
1/2 tablespoon lemon juice
1/3 cup coconut

Method:

Place choc melts and cream in a heat proof bowl and sit on top of a saucepan of hot water. Make sure the bottom of the bowl doesn't touch the water and make sure the water doesn't actually boil. Stir frequently as they melt.

When the two have blended together well, remove the bowl from the heat and stir in the nuts, lemon rind and lemon juice. Mix well and place the bowl in the refrigerator until the mixture is firm.

Roll teaspooons full of mixture into balls and roll in coconut.

Store in the refrigerator.

Makes 30 - 40.

 

 

 

 

 

 

 

 

 

 

 

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