Author Jean Morrison
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:
Cooking time: 0 minutes
Quantity: Makes 30 - 40
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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
Place choc melts and cream in a heat proof bowl and sit it above 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 teaspoons full of mixture into balls and roll in coconut.
Store in the refrigerator.
Makes 30 - 40.
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