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Monday, 13 August 2012

White Chocolate Lemon Truffles

Previously I don't fancy much of eating chocolate but I think as I grow on the years, my taste for chocolate have change too.  Sometimes I go so addicted of eating chocolate and I could eat non stop.  

As I have a big bar of white chocolate in my fridge and thought of making something out of it. So here with.........

White Chocolate Lemon Truffles
Recipe from What Megan's Making

250g white chocolate (of good quality)
1/3  cup plus 1 Tbsp. heavy cream
Grated zest of 1 lemon
pinch of salt
55g unsalted butter, cut into thin slices  (should cut down a little)
2 tsp. freshly-squeezed, strained lemon juice
Icing Sugar, sifted, for coating

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl.
Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat.
Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot.

Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice.

Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in to icing sugar until well-coated. (If you're having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the icing sugar until coated.) 

Store truffles airtight in refrigerator for up to one week or 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.

* This chocolate is of soft texture.... not like the normal hard texture.

These little white chocolate is full of lemon citrus taste and sweet too!


  1. Lovely bites. Would love to pop a few in my mouth. Yummy!

  2. I've never thought of combining white choc with lemon before...sounds interesting! I'd love to try one of these :)

    1. This white choc is full of lemon taste; this choc is of soft texture and not the normal hard one.

  3. I have never made truffles before, sound good!

    1. You can try and see whether you like this or not. The next time I make this, I will try to cut down the butter content as I want the texture a little solid.

  4. I never used to like white chocolate, but I have grown to love it. This looks SO good!!

  5. This is such a lovely, refreshing change from chocolate truffles, Mel.

  6. I've never had white chocolate & lemon truffles but now that I know this existence, I'd love to try and eat them! Must be so good. I always enjoy citrus in sweets and this sounds like "hard to stop" sweets once I eat it... So cute and perfect for a gift!

  7. These are so pretty. I'm sure the sweetness from the white chocolate tastes wonderful with the tartness from the lemon! Can't wait to try it.