White chocolate-lemon truffles

Step 1/3

• 22½ g white chocolate
• ⅓ tbsp unsalted butter
• ⅓ 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

• ⅛ tsp salt
• ⅛ 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!