Every year as soon as Christmas starts to get close, I get the baking bug. Which is crazy, because Christmas round these parts also coincides with the hottest days of the year! These chocolate truffles are the perfect solution, they're delicious, fairly easy to make and you don't need to turn the oven on. It's become a bit of tradition for me, I make different versions of these for friends and family every year.
I originally found this recipe here and I've changed it up a bit over the years to suit my style :).
Ingredients:
- 1/3 cup of thickened cream
- 250g quality white chocolate (I like Nestle Plaistowe), chopped
- 2 tsp finely grated lemon rind
- 300g white chocolate melts
- white sprinkles or flaked coconut
Heat the cream for one minute in a bowl over a simmering pot of water, stirring with a metal spoon.
Add the chopped white chocolate and stir with the metal spoon until it's all melted and smooth.
Remove the bowl from the saucepan and stir in the lemon rind. Cover with cling-wrap and refrigerate until firm (3 - 4 hours).
Line two baking trays with baking paper.
Remove truffle mix from the fridge, and using two teaspoons worth at a time roll into balls.
(If it's hot where you are stick the balls back into the fridge for a further 30 minutes before coating them.)
Put the chocolate melts into a bowl over a simmering pot of water and melt for 4 minutes or until smooth, stirring with a metal spoon.
Using a fork dip each truffle into the melted chocolate to coat. Before the chocolate sets add some sprinkles or coconut to the top of the truffle.
Put them back into the fridge to set.
Eat, share and enjoy!!
