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White chocolate-lemon truffles

White chocolate-lemon truffles

Based on 5 ratings
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sennabode

sennabode

Community member

"These truffles are inspired by the blog "OMG chocolate desserts". Keep the truffles in the fridge for up to a week, or freeze them for longer storage."
Difficulty
Easy 👌
Preparation
15 min
Baking
0 min
Resting
120 min

Ingredients

2Servings
22½ g
white chocolate
tbsp
lemon curd
tbsp
unsalted butter
tbsp
heavy cream
tsp
salt
20 g
confectioner’s sugar
MetricImperial

Utensils

heatproof bowl (large), pot (large), whisk, plastic wrap

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Nutrition per serving

Cal130
Fat6 g
Protein1 g
Carb18 g
  • Step 1/ 3

    • 22½ g white chocolate
    • tbsp unsalted butter
    • tbsp heavy cream
    • heatproof bowl (large)
    • pot (large)
    • whisk

    Set a large bowl over a pot of simmering water. Add white chocolate, butter, and whipping cream and stir until the chocolate is melted and the mixture is smooth.

  • Step 2/ 3

    • tsp salt
    • tbsp lemon curd
    • plastic wrap

    Remove bowl from heat and stir in salt and lemon curd. If the mixture starts to curdle, add some cold cream and stir until smooth. Cover the bowl with plastic wrap and refrigerate for 2 hrs., or until firm.

  • Step 3/ 3

    • 20 g confectioner’s sugar

    With a small spoon or a melon baller, scoop out the mixture and put them on a plate. Take a big deep plate and fill it with confectioner’s sugar, then roll the scoops into balls in the confectioner’s sugar. Keep the truffles in the fridge for up to a week or freeze them for longer storage. Enjoy!

  • Enjoy your meal!

    White chocolate-lemon truffles

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