A little treat for Christmas...
The citric acid is essential to add a sharpness that balances out
the sweetness of the white chocolate and cream.
Makes 20 - 22 truffles
for the truffle:
360g good quality white cooking chocolate, chopped
Zest and juice of 2 large lemons
6 Tbsp butter
6 Tbsp whipping cream
for the coating:
½ cup granulated sugar
A few drops of yellow gel food colouring (optional)
½ - 1 tsp citric acid
for the truffle:
360g good quality white cooking chocolate, chopped
Zest and juice of 2 large lemons
6 Tbsp butter
6 Tbsp whipping cream
for the coating:
½ cup granulated sugar
A few drops of yellow gel food colouring (optional)
½ - 1 tsp citric acid
1. Melt white chocolate, cream and butter in a large bowl over a pan of boiling water and stir until a smooth runny ganache is formed.
2. Add lemon zest and juice and stir well to incorporate.
3. Allow the chocolate to cool until you’re able to roll spoonfuls into rough balls.
4. Add a few drops of yellow gel food colouring to the sugar and blend well until the sugar is evenly coloured (optional).
5. Prepare the coating by mixing the yellow sugar with citric acid in a wide flat bowl.
6. Roll each lemon truffle in the sugar and transfer to a tray. Refrigerate overnight.
7. Once the truffles are nice and firm, roll again in the palms of your hands to smooth into even balls.
Keep in a closed box in the fridge.
2. Add lemon zest and juice and stir well to incorporate.
3. Allow the chocolate to cool until you’re able to roll spoonfuls into rough balls.
4. Add a few drops of yellow gel food colouring to the sugar and blend well until the sugar is evenly coloured (optional).
5. Prepare the coating by mixing the yellow sugar with citric acid in a wide flat bowl.
6. Roll each lemon truffle in the sugar and transfer to a tray. Refrigerate overnight.
7. Once the truffles are nice and firm, roll again in the palms of your hands to smooth into even balls.
Keep in a closed box in the fridge.
