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Lemon white chocolate truffles
Lemon white chocolate truffles
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Prep Time:
140 minutes
Cook Time:
10 minutes
Total Time:
150 minutes
Elevate classic truffles with zesty lemon-infused white chocolate for a unique and irresistible treat!
Ingredients:
  • 80ml (1/3 cup) thickened cream
  • 250g white chocolate (like Nestle Milky Bar), chopped
  • 1 tsp finely grated lemon rind
  • 15g (1/4 cup) flaked coconut
  • 300g white compound chocolate (like Nestle White Melts), chopped
Instructions:
  • Combine cream in a heatproof bowl and gently heat over simmering water, stirring with a metal spoon until it thins, about 1 minute. Be careful not to let the bowl touch the water.
  • Stir in the white chocolate with a metal spoon until smooth and melted, around 4 minutes. Fold in the lemon rind, cover with plastic wrap, and chill in the fridge for 30 minutes.
  • Cut a 16.5 x 45cm sheet of non-stick baking paper and line the base and 2 opposite sides of a 17cm square cake pan, folding it over the edges to secure.
  • Prepare 2 baking trays by lining them with non-stick baking paper.
  • Take the truffle mixture out of the fridge and use an electric beater to beat on low speed for 3 minutes until light and fluffy. Spoon the mixture into the lined cake pan and use a damp hand to spread it evenly over the base. Chill in the fridge for 1 hour until firm enough to lift from the pan using the paper. (If it's warm, you can chill in the freezer for 20 minutes instead.)
  • Heat a small frying pan over medium heat. Toast the coconut for 1-2 minutes until golden. Transfer to a plate and set aside.
  • Lift the set truffle mixture out of the cake pan using the overhanging baking paper. Transfer it to a chopping board while leaving the paper intact. Cut it into four 3.5cm-wide pieces, then slice crossways to create squares. Further cut each square diagonally to make 2 triangles. Carefully move the triangles from the baking paper to a lined tray using a small spatula, reshaping gently if needed. Place in the freezer for 20 minutes or until firm.
  • Place the compound chocolate in a clean, dry medium bowl set over a saucepan of barely simmering water (ensuring the bowl doesn't touch the water). Stir gently with a dry metal spoon for 4 minutes until melted and smooth. Remove the bowl from the pan with care.
  • Dip the truffle triangle into the chocolate, ensuring it's fully coated. Gently lift the truffle using a wide-pronged fork, tapping off any excess chocolate before transferring it to a cooling rack.
  • Slide the coated truffle onto the lined tray using a small spatula. Quickly sprinkle with toasted coconut before the chocolate hardens. Repeat with remaining triangles, melted chocolate, and toasted coconut.
  • Allow to sit at room temperature for 5-10 minutes until firm. Optionally, transfer to paper confectionery cases for serving.

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