This is another recipe I stumbled upon a couple of years ago via Pinterest when we were gifted a pile of lemons. I have two particular friends who are very keen recipients every time and so I cannot make them for one without saving a couple for the other. This past weekend my lovely Peruvian friend asked me to make these for the parents to enjoy at her son's 2nd birthday party - who was I to turn down such a request! It is a fairly simple recipe - only 5 ingredients - but I'm not going to lie, it has occasionally gone wrong when I've either added too much lemon juice or overheated the cream or chocolate. Just concentrate on what you're doing and perhaps make them when you've not got kids running around your legs - this tends to be when things fall to pieces for me! The original recipe doesn't include lemon curd so feel free to omit this if you like, but Simon loves making it (recipe to follow) and it gives the truffles an extra little something.
Here's what you'll need:
- 500g white chocolate, finely chopped or grated
- Grated zest of 1 lemon
- 1/4 cup (60ml) lemon juice
- 1/3 heaping cup cream
- 1 tbsp Lemon curd
- Icing sugar or cocoa powder
- Combine cream and lemon zest in a medium saucepan. Cook over medium heat, stirring constantly until the cream starts to bubble lightly – don’t let it boil.
- Remove from heat and add the chocolate at once, whisking vigorously until the chocolate is melted and you get a thick, smooth and silky mixture.
- Add the juice and lemon curd, mix well, transfer the mixture to a glass bowl and cover with plastic wrap/cling film. Refrigerate until firm enough to form balls - I let it sit in the fridge overnight.
- Scoop out rounded mounds of the mixture (while it’s still cold and firm) and form balls – you don’t want your truffles to be perfectly rounded. Roll the truffles in sifted icing sugar or cocoa powder and place in small fluted paper cases or on a plate. Keep refrigerated until serving to delighted guests.
Makes about 50 small truffles
Love Holly x