Lemon & White Chocolate Truffles
Simple Lemon & White Chocolate Truffles made with cream and coconut... the perfect dessert or homemade food gift for friends, family or neighbours!
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Servings: 20 serves
Calories: 92kcal
Equipment
- Microwave or Thermomix
Ingredients
- 250 g white chocolate
- 60 ml thickened (heavy) cream
- 1 tsp lemon extract
- ½ cup desiccated coconut
- extra coconut or icing sugar to roll balls in
Instructions
Conventional Method
- 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.
- Cover with plastic wrap and place in the fridge for 3 hours or until firm.
- Line a tray with baking paper and set aside.
- Roll 2 teaspoonfuls of mixture into a ball.
- Roll in the extra coconut or icing sugar to coat. Place onto the prepared baking tray. Continue until all of the mixture has been used.
- Store in an airtight container in the fridge for up to 1 week.
Thermomix Method
- Melt the white chocolate, cream and lemon extract on 50 degrees, Speed 2 for 3-4 minutes or until completely melted.
- Add coconut and mix on Reverse Speed 2, 10 seconds. Pour into a bowl.
- Cover with plastic wrap and place in the fridge for 3 hours or until firm.
- Line a tray with baking paper and set aside.
- Roll 2 teaspoonfuls of mixture into a ball. Roll in the coconut or icing sugar to coat. Place onto the baking tray.
- Store in an airtight container in the fridge for up to 1 week.
Video
Notes
RECIPE NOTES & TIPS
Type of cream - Our lemon truffles require thickened cream (as it's referred to in Australia) or heavy cream (as it's known in the US).
Lemon extract - Lemon extract is made from natural lemon oil (one tsp of lemon extract is equivalent to one tsp of lemon zest). Lemon extract can be bought from the baking section of any major supermarket (near the vanilla extract).
Can I use lemon zest instead of lemon extract? Yes you can - simply replace the lemon extract with 1 tsp of finely grated lemon zest (or add more if preferred).
Can I use lemon juice instead of lemon extract? You would need to use a large amount of lemon juice to get the same intensity of lemon flavour, which would then unbalance the texture of the truffle mixture. Stick to lemon extract or lemon zest.
Storing the truffles - the truffles will last up to 1 week in an airtight container in the fridge or 3 months in the freezer.
Refrigerating the truffles - because they're made with cream, the truffles need to be refrigerated until you're ready to serve them.
Nutrition
Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.1mg