Homemade white chocolate truffles bursting with a zesty white chocolate lemon cream filling. These are slightly more time consuming to make, but are definitely worth it! You can change the shapes and sizes of the chocolate, I decided to make mini Easter egg shaped truffles. These make the perfect little treat or gift or can even be used as a finishing touch to your next bake.
To make these chocolates, I used a mini Easter egg mould, making these the perfect Easter treat, but these can be made into any shape or size you like. I used a silicone mould to create these, just make sure to wipe your mould with a clean piece of kitchen roll to ensure that it is nice and clean before you start. Before you start with the chocolate, it’s important to lightly grease the moulds. Do this with a light layer of oil, gently coating the moulds. This helps to remove the chocolate from the moulds, but also adds a shine to the finished product.
Truffles
Start by placing your chocolate into a microwavable bowl and gently heating the chocolate until it is melted. Then, place a teaspoon into each mould. You may need to add a little bit more if you have chosen to use a larger mould. Use the back of a teaspoon to help evenly spread the chocolate around the mould, ensuring that you have a nice even layer, removing any excess chocolate. Turn the mould upside and place on a baking tray in the fridge for 30-60 minutes, allowing it to set. You may need to repeat this again if using a larger mould.
Whilst this is setting, you can start to make the filling. Place the cream and butter into a saucepan and place over a medium heat until the butter starts to melt, making sure that this does not come to the boil as this could spoil the cream. Pour this mixture into a bowl over the rest of the white chocolate, adding lemon juice and zest. Allow this to cool slightly then pour the melted chocolate into the moulds over the cooled chocolate moulds. Placing back in the fridge.
Truffles
Melt the rest of the chocolate in the microwave and carefully pour over the top of the cream filling, making the base of the chocolate, again wiping away any excess and placing in the fridge for a further 30-60 minutes or until fully set.
Once the chocolates are fully set, gently remove them from their moulds and place on a plate/in a bowl. These do start to melt quite quickly, so please be mindful of this. Place any excess chocolates in the fridge, allowing them to warm up slightly before you eat them.
These make the perfect little treat or an ideal gift. Place a few truffles in a cellophane bag with a ribbon tie for the perfect gift. I even use these to add to the top of bake, like I did for my white chocolate and lemon cupcakes.
Ingredients
- 50 grams White Chocolate
- Oil, for greasing
- 10 grams Unsalted Butter
- 50 grams Double Cream
- 12 grams White Chocolate
- Zest of 1/2 Lemon
- 1 Tablespoon Lemon Juice
- A few extra squares of chocolate
Instructions
- Place 50 grams of white chocolate into a microwavable bowl and place in the microwave for roughly 45 seconds. Remove and give it a stir before placing in the microwave for a further 45 seconds. If it is still not melted enough, place in the microwave at 10 second intervals until fully melted.
- Wipe your chocolate mould with a clean piece of kitchen roll to ensure there is no dirt/dust before you start and then wipe again with a light layer of oil. This will help to make the chocolates easier to remove when finished and also adds a nice shiny glaze to the finished chocolate.
- Place a teaspoon of the melted chocolate into each mould, using the back of a spoon to help you cover the base and sides of each shape. Ensuring any excess chocolate is removed. You may need more if using a larger mould.
- Place the coated moulds upside down on a baking tray and place in the fridge for 30-60 minutes, or until set. You may need to repeat this set if using a larger mould.
- Whilst this is setting, you can start to make the filling. Place the cream and butter into a saucepan and place over a medium heat until the butter starts to melt, making sure that this does not come to the boil as this could spoil the cream.
- Pour this mixture into a bowl over the rest of the white chocolate, adding the lemon juice and zest. Allow this to cool slightly then pour the filling into the moulds. Fill these only 3/4 of the way as you need a little extra space to add the last layer of chocolate. Place the filled chocolates back in the fridge for roughly 30 more minutes.
- Once fully set, place the remaining few squares of white chocolate into the microwave and once again melt. Place a thin layer into the chocolate moulds, creating your 'base' layer. Use a butter knife to scrape off any extra, you want this layer to be as even as possible.
- These make the perfect little treat or an ideal gift. Place a few truffles in a cellophane bag with a ribbon tie for the perfect gift. I even use these to add to the top of bake, like I did for my white chocolate and lemon cupcakes.
- Once again place these in the fridge, allowing them to fully set.
- Once fully set, gently removing them from their moulds. These do melt quite quickly, so are best placed and stored in the fridge, allowing them to warm up slightly before you eat them.
Notes
These do melt quite quickly, so are best placed and stored in the fridge, allowing them to warm up slightly before you eat them.
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