Lemon and White Chocolate Truffles

Sweet As!

Lemon White Chocolate Truffles

Munch Munch

Although they’re really Lemon and White Chocolate Truffles for the purposes of Easter, let’s call them Gold Goose Eggs because they really do taste a million bucks! I found this recipe on OMG Chocolate Desserts and amended it a tad to suit my own tastebuds. Can be made up to a week ahead, so get crackin now for Easter!


Makes approximately 18

  • 225g White Chocolate (I used two Lindt bars and ate approximately 25g) broken up at room temperature
  • 5 Tbs Butter in pieces at room temperature,
  • 3 Tbs Whipping Cream
  • 2Tbs fresh Lemon Juice (about half a large lemon)
  • 1/2 Tsp Pure Lemon Essence
  • 1/4 Tsp Yellow Food Colouring – Optional
  • 1/4 Cup Icing Sugar or Powdered Sugar
  • Baking Paper

Put a medium size bowl in the freezer.

Place your stove element on a medium heat and create a double boiler using whatever you have (generally a large saucepan and heat proof bowl will do the trick), with water in the saucepan a few cm lower than the bottom of the bowl. In the bowl combine the chocolate, butter and cream, gently melt until you have a smooth consistency. Add the lemon juice and essence and remove from heat. Add the food colouring for a more richer yellow if your desire it or keep it looking more buttery without. I added 1/8 of a teaspoon and then added a little more bit by bit until I had the colour yellow I wanted.

Remove the original bowl from the freezer and pour in your Truffle mix (this will help it set faster), now place it back in the freezer for an hour and the in the fridge for another hour. The Chocolate is set when you can use a teaspoon to scoop out some of the mix and you are able to roll a small ball in the palm of your hand. If it’s too soft pop the mix back in until this is the case.

Pour some of the Icing Sugar onto a small side plate to dust your truffles. Scoop out about a teaspoon worth and plop it onto the plate with sugar, pick it up and roll into a small ball. The sugar will help to create a more velvety consistency to roll the balls. Place onto some parchment paper and freeze until you’re ready to serve. Just before serving roll truffles in the icing sugar and plate up. Store wrapped in paper towel inside an airtight container in the fridge if not serving within the day.




Feel free to comment on this post or ask any questions about the recipe!

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