White chocolate limoncello truffles
(3)
3 hours 40 min
Delicious truffles made with white chocolate, double cream and Italian lemon liqueur. Perfect gifts! Make these and dark chocolate truffles so you have a selection.
12 people made this
Ingredients
Makes: 35 truffles
- For the truffles
- 300g white chocolate
- 60ml double cream
- 40ml limoncello
- 2 teaspoons lemon zest
- For decorating
- Extra white chocolate, melted (about 100g)
- Dark chocolate, for drizzling
Method
Prep:30min ›
Cook:10min ›
Extra time:3hr chilling ›
Ready in:3hr40min
- Melt the chocolate in bain-marie; add limoncello. Stir frequently as white chocolate tends to burn easily.
- Heat the cream till nearly boiling then add to the melted chocolate. Stir until thick and velvety. Stir in the lemon zest. Leave to cool in the fridge for 2-3 hours, or until firm enough to work with.
- Line a baking tray with non-stick paper. Wearing disposable gloves, scoop a teaspoon of the truffle mixture and roll into balls using the palms of your hands. If the mixture is a bit sticky, dust with icing sugar. Place each rolled truffle on the baking tray; return to the fridge and allow to firm up.
- To coat the truffles; use a fork or skewer to dip each truffle into melted white chocolate then return it to the baking tray to set.
- Pipe or drizzle some melted dark chocolate across the top of each truffle.
- When all the truffles are made, place them back in the fridge for a couple of hours before packing them into cellophane gift bags or chocolate boxes.
See it on my blog
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Reviews & ratings
Average global rating:
(3)
Reviews in English (1)
0
delicious- easy to make, impressive as a gift, and impossible to keep for long Thanks for this recipe! - 19 Dec 2012
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