WHITE CHOCOLATE LEMON TRUFFLES
Just gorgeous and moreish. I use this recipe every Christmas for gifts. I'm surprised they make it out the house as I'm always eating them myself or using them whenever a guest comes to call. You can also use icing sugar to coat them instead of white chocolate
Provided by C-J from the UK
Categories Candy
Time 1h20m
Yield 36 truffles (Chilling Time - 4 hours)
Number Of Ingredients 9
Steps:
- Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
- Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
- Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
- When cream has stood 20 minutes, remove cover.
- Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
- Strain through fine-meshed strainer into white chocolate mixture.
- Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
- Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
- Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
- Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
- Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
- When base is chilled, prepare coating.
- For Coating:.
- Meanwhile, melt the white chocolate add lemon oil (if wish).
- To make truffles:.
- If desired, have ready 1 inch petit four cases for finished truffles.
- Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
- Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
- Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
- To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.
WHITE CHOCOLATE AND LEMON TRUFFLES
With so few ingredients, this is a lovely treat that doesn't involve going to the store and spending a fortune there. In between chilling times, you have to work quite quickly with these truffles- I wanted the filling to be soft and creamy so it does begin to melt around the edges if it's in your hands for too long. It is important to use white chocolate chips to dip the truffles in. The chips are designed to melt at a higher temperature so the truffle doesn't melt in your hands as you are eating it! Cook time is chill time.
Provided by Shuzbud
Categories Dessert
Time 3h15m
Yield 15 truffles, 15 serving(s)
Number Of Ingredients 5
Steps:
- In a double boiler, melt the white chocolate (not the chips). You can use a microwave instead of a double boiler, but be very careful not to melt the chocolate too quickly and caramelise it.
- Add the lemon curd and mix.
- Add the cream and mix.
- Put in the freezer to chill for 2-3 hours.
- Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges. Put the balls on a baking tray covered with baking paper.
- Put back in the freezer for 1 hour.
- After about 30 mins, melt the white chocolate chips in a double boiler or microwave.
- Let the melted chips sit for 20-30 mins to reach room temperature (this will give the truffles a thicker coating of chocolate). If you wait much longer, the chocolate will resolidify and need warming again- this is not a problem as the truffles can stay in the freezer for longer. If the chocolate has cooled too far, it will not coat the truffles evenly.
- Put the melted chocolate in a small bowl or shotglass and coat each truffle with a layer of white chocolate. Put back on the baking paper and put in the fridge for a few minutes to set.
- Serve slightly chilled.
Nutrition Facts : Calories 95.1, Fat 5.8, SaturatedFat 3.5, Cholesterol 3.8, Sodium 15.7, Carbohydrate 10.1, Sugar 10.1, Protein 1
WHITE CHOCOLATE TRUFFLES
This is the perfect holiday gift candy. It is so easy to make and will look so pretty in a gift box.-Gloria Nolan, Peoria, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 5 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt the candy coating, butter and cream over low heat until smooth, stirring frequently. Stir in sugar. (If mixture separates, beat with a mixer for 30 seconds.) Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened. , Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll in sugar. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 128 calories, Fat 9g fat (7g saturated fat), Cholesterol 11mg cholesterol, Sodium 35mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein.
WHITE CHOCOLATE PISTACHIO TRUFFLES
Ree's daughter Alex enjoyed these truffles so much on her honeymoon that Ree decided to recreate them in her kitchen. They were even served at breakfast time!
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h10m
Yield about 4 dozen
Number Of Ingredients 5
Steps:
- Heat the sweetened condensed milk, pistachio butter and 1 pound white chocolate chips in a double boiler over medium-low heat until the chocolate is melted. Stir; the mixture will have a slight marshmallow texture. Remove from the heat, then cover and refrigerate until chilled, 2 hours.
- Line a sheet pan with parchment paper and set aside.
- Melt the remaining 1/2 pound white chocolate together with the coconut oil over a double boiler on medium-low heat until smooth. Set aside.
- Roll the chilled truffle batter into teaspoon-sized balls. Using a fork, dip each ball into the melted white chocolate coating, and let the excess chocolate drip off. Immediately sprinkle with the chopped pistachios and place on the prepared sheet pan. Repeat with the remaining ingredients to make more truffles.
- Allow the chocolate exterior to set completely, about 30 minutes. If short on time, chill for 15 minutes. Store in an airtight container.
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- In a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon extract and optional food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.
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- In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
WHITE CHOCOLATE LEMON TRUFFLES - SAVOR THE FLAVOUR
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- Finely chop the white chocolate bars with a sharp knife. Rinse, dry, and zest the lemon with a microplane.
- Fill a 2-quart saucepan with two inches of water and bring to a gentle simmer. Pour the cream into a heatproof bowl and set it over the simmering water. Heat the cream until it reaches about 110-115 F, then whisk in the butter until it’s fully melted.
- Remove the cream mixture from the heat and add the chopped white chocolate and stir until it is fully melted. Then stir in the lemon zest, lemon extract, and enough yellow food coloring to tint the mixture a lemon color.
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- Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
LEMON CAKE TRUFFLES - BUTTER WITH A SIDE OF BREAD
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- Cream together the butter, cream cheese, powdered sugar and vanilla & lemon extract. If the frosting is too stiff, add up to 1 tbsp of milk. Add in lemon zest, if desired.
THE MOST AMAZING LEMON TURFFLES - PRETTY. SIMPLE. SWEET.
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- Place chopped chocolate, cream and butter in a medium heat-proof bowl. Microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Stir in lemon zest (from 3 lemons) and lemon juice. Cover the bowl and chill in the refrigerator for at least 3 hours or until firm.
- Combine powdered sugar and zest (from 1 lemon) in a small bowl, tossing it well with your fingers or a fork. Take chocolate mixture out of the fridge. Using a small ice cream scoop, teaspoon, or melon baller, scoop out small sections and form them into balls with your hands (mine were 12g each, 1-inch in diameter, but you can make them any size you want). If they are soft, place in the refrigerator until firm. Roll each ball in the sugar-lemon mixture and place on a baking sheet lined with parchment paper. Refrigerate until firm.
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- Melt the white chocolate, cream and lemon extract uncovered in the microwave for 2-3 minutes on 50% power (stirring every 30 seconds). Stir through the coconut.
- Melt the white chocolate, cream and lemon extract on 50 degrees, Speed 2 for 3-4 minutes or until completely melted.
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- Put the white chocolate, double cream and butter into a saucepan and place over a low heat, stirring, until all the ingredients have melted.
- Remove from the heat and add the lemon zest and lemon extract. Mix to combine. Pour into the baking tin. Refrigerate for 2-3 hours (or overnight) until set.
WHITE CHOCOLATE LEMON TRUFFLES - KITCHEN FUN WITH MY 3 …
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- Pour the white chocolate chips into a medium, heat-safe bowl. Add the lemon extract and food coloring. Set aside and have a fine mesh strainer ready next to the bowl.
- Increase the heat to medium and add the heavy whipping cream. Whisk to combine. Cook just until the mixture begins to simmer. Do not allow it to simmer for more than a couple of seconds. Immediately remove the pan from the heat and pour the liquid through the strainer (to catch the lemon zest) and over top of the white chocolate.
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- Place the white chocolate chips, lemon extract, and food coloring (if using) to a heat-proof bowl.
- In a medium sauce pan, melt the butter and lemon zest over low heat, stirring until the butter is melted.
- Whisk in the heavy cream. Increase the heat and bring the cream to a simmer. Immediately pour the hot cream over the white chocolate chips in the bowl.
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- In a small saucepan, melt the butter and salt with the lemon zest. Stir in the heavy cream and heat the mixture until almost boiling. Pour the hot cream mixture through a fine-mesh sieve directly over the white chocolate chips. Add the vanilla paste or essence and optional food coloring, then stir until the mixture is smooth.
- Cover the truffle mixture and refrigerate until the mixture is firm enough to shape into balls, about 30 minutes to 1 h.
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- In a small saucepan melt the butter and add lemon zest. Stir in heavy cream and let it come up to temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
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- Heat in the microwave at 30 second increments and mix at each interval to prevent chocolate from burning.
- Cover bowl with saran wrap and chill in the fridge for 2-3 hours or until mixture is firm enough to handle.
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- Add white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.
- Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. This will happen quickly! Immediately pour the cream over the melted chocolate and butter, stirring well for a few minutes until combined. Stir in the drop of lemon oil and lemon zest, mixing to combine. Place in the fridge (or even the freezer) for 1-2 hours.
- Remove from fridge and scoop out teaspoon-size balls of chocolate with a melon scooper or small spoon. Roll them into balls and dip in the sanding sugar, coating completely. These hold up great at room temperature but I tend to store them in the fridge.
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