White Chocolate Lemon Truffles Recipes

Steps:

• Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
• Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
• Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
• When cream has stood 20 minutes, remove cover.
• Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
• Strain through fine-meshed strainer into white chocolate mixture.
• Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
• Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
• Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
• Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
• Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
• When base is chilled, prepare coating.
• For Coating:.
• Meanwhile, melt the white chocolate add lemon oil (if wish).
• To make truffles:.
• If desired, have ready 1 inch petit four cases for finished truffles.
• Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
• Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
• Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
• To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

Steps:

• In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
• Add the lemon curd and mix.
• Add the cream and mix.
• Put in the freezer to chill for 2-3 hours.
• Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
• Put back in the freezer for 1 hour.
• After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
• Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
• Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
• Serve slightly chilled.

Steps:

• In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.