Tuesday, August 7, 2012

White Chocolate Truffles with Lemon

I'm not normally a white chocolate kind of girl - but after I tried this recipe, I was pleasantly surprised. This is the perfect little bite for entertaining and you can totally freeze these for a few months and then pull a few out as needed.

I found this recipe on pinterest and the ingredients number in the single digits.  Like, five.


White Chocolate Lemon Truffles
  • 1 cup white chocolate
  • 5 Tbsp. salted butter
  • 3 Tbsp. heavy cream
  • 1 tsp. lemon extract
  • icing sugar, for dusting
  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

1 comment:

  1. I'm trying not to eat chocolate at the moment but these look lovely.