This time of year always feels a little like spring to me – while I know it’s autumn the crisp air, still-green trees and (currently) blue skies trick me into thinking spring is on the way.
Anyway, this season (whatever it is in my confused little head) demands the baking of lemony treats like these beautiful lemon and white chocolate truffles.
White Chocolate Lemon Truffles
Recipe from amended from Kitchen Simplicity
- 1 cup NESTLE White Melts
- 5 Tbsp. butter
- 3 Tbsp. cream
- pinch salt
- 1 tsp. lemon essence
- icing sugar, for dusting
- Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
- Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
- Using a teaspoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
As I’d never made truffles before I followed the recipe to a tee and it worked a treat. I do have a few tips for you though…
- Use less butter than suggested – I went with the recommended 5 tablespoons and while the truffles are delicious, they’re a little more buttery than I would have liked. Next time I make these I’ll definitely be dropping the butter down to 4 tablespoons.
- Whisk the mixture – the original recipe simply says to ‘stir’ the mixture together until smooth. Doing this with a wooden spoon left me with a smooth but separated looking mixture (definitely not something I would consider eating). Instead, use a whisk – within 20 seconds of switching tools the mixture looked beautiful and glossy (cue relieved sigh)
- Be cool – run your hands under cold water before handling the mixture to cool them down. I didn’t think of this until I was finished, by which time I had a few rather misshapen looking truffles in front of me thanks to my hands warming the mixture. So please excuse the odd looking truffles – I promise they taste great anyway!