Wed, 2 July 2025
INGREDIENTS
175 g white chocolate pieces (6 oz)
60 g butter (3 Tblsp)
Zest of 1 lemon
50 mls heavy whipping cream (1/4 cup)
1 squeeze fresh lemon juice (1 teaspoon)
25 g icing sugar (1/4 cup)
METHOD
Place the white chocolate in a double boiler with the butter, cream and lemon zest. Let it melt together completely while occasionally stirring. Mixture will steam but not boil. Once smooth and creamy, add the fresh lemon juice and stir until well-combined.
Cover and refrigerate until the mixture is firm enough to handle, 30 minutes or more.
Scoop teaspoonfuls of the mixture and form into balls. Roll the balls in the icing sugar. Alternatively, you could roll them in desiccated coconut.
Refrigerate the truffles for at least 30 minutes before enjoying.
If you eat these the following day, they may need to be rolled in icing sugar once more to absorb any condensation from the fridge.
