Lemon White Chocolate Truffles
These lemon white chocolate truffles are full of zesty natural lemon flavor. They’re made with white chocolate ganache and fresh lemon tossed in shredded coconut. You just need 4 ingredients!
About the ganache
When making truffles, white chocolate needs less cream than dark chocolate because it doesn’t set as firmly. A good ratio is about 4 parts chocolate to 1 part cream. This gives you truffles that are smooth and creamy inside, yet firm enough to hold their shape and be rolled in coconut without needing an extra chocolate coating.
These truffles are easiest in the microwave since there’s only a small amount of cream. Heat the cream with lemon zest, pour over the chocolate, then melt in short 5–10 second bursts, stirring gently each time.
Just a few ingredients
How to make
- Chop the white chocolate into small pieces.
- Heat the chocolate, cream and lemon zest in the microwave or over a double boiler, stirring until smooth. Stir through lemon juice.
Chilling the ganache
- Spread ganache in a shallow dish and refrigerate for about 2 hours until firm enough to roll.
- Scoop small portions and roll quickly into balls. Coat in coconut.
- Wash or dust your hands if the mixture sticks too much. If it softens, chill again before continuing.
Storing
The truffles will hold their shape at room temperature but they have a longer storage time in the refrigerator. At room temperature, the truffle can be stored for up to 2 days in an airtight container, while in the refrigerator it can be stored for up to 2 weeks.
Additions and substitutions
These truffles can be tweaked to suit your tastes. Try them with:
Morew lemon recipes
- Lemon Cheesecake Ice Cream
- Coconut Lemon bars
- Creamy Lemon Yogurt Tart
- Mini Pavlovas with Lemon Curd
Lemon White Chocolate Truffles
Ingredients
- 250 g white chocolate good-quality
- 60 g heavy cream
- ½ Tbsp lemon zest really finely grated
- 1 ½ Tbsp lemon juice
- 70 g shredded coconut for rolling
Instructions
- Chop the white chocolate into small pieces and place in a heat-proof bowl. Add in the finely grated lemon zest and cream.
- Place the bowl in the microwave in increments of about 10 seconds, folding it together gently after each time until most of the chocolate, but not all, has melted.
- Stop microwaving and sti until the chocolate has all melted and incorporated with the cream.
- If you have no microwave, balance the bowl of chocolate over a saucepan or large bowl of boiled water. Gently fold the chocolate and cream together until incorporated.
- While the mixture is still warm, stir through the lemon juice. Pour the ganache into a flat dish and place it in the refrigerator to cool. The flat dish will allow the ganache to cool and firm up faster.
- Leave it to chill for around 2 hours. At this stage, it will be still fairly soft but firm enough to begin rolling. Use a teaspoon to scoop up small amounts of ganache and roll it quickly in between your hands to form a ball.
- Work quickly as the warmth of your hands will melt the ganache. If too much ganache gets stuck to your hands, wash them in between rolling to make things easier. If you're making truffles in a warm environment you may need to chill the ganache again in between rolling.
- Coat each ball in shredded coconut and place them on a plate. Place the finished truffles back in the fridge and let them chill for a further 3-4 hours until firmed up.
- Once firm, the truffles can be stored at room temperature for up to 4 days while in the refrigerator for up to 2 weeks.
What else can you coat the truffle in besides coconut.
Heya, you could use ground nuts like pistachio or almond, or powdered sugar or crushed vanilla cookie crumbs/graham crackers