White chocolate-lemon truffles

Based on 5 ratings

sennabode

“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. Want to see your own recipe published on Kitchen Stories? Send it to community@kitchenstories.com.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
120
min.
Resting

Ingredients

Servings:-20+
225 g white chocolate
1½ tbsp lemon curd
3 tbsp unsalted butter
3 tbsp heavy cream
¼ tsp salt
200 g confectioner’s sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
130
Protein
1g
Fat
6g
Carb
18g

Step 1/3

  • 225 white chocolate
  • 3 tbsp unsalted butter
  • 3 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

  • ¼ 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

  • 200 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!