Despite sounding like a treat the Queen would imbibe for her evening tea made exclusively for her by her Michelin star chefs, these white chocolate truffles are desperately easy to make. So ‘wow’ your neighbors, friends or relatives by whipping up these delectable morsels of heavenliness for a teatime delight. Enjoy!
Ingredients
1 cup white chocolate
5 Tbsp. unsalted butter
3 Tbsp. heavy cream
pinch salt
1 tsp. lemon extract
icing sugar, for dusting
Method
Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
Stir in salt and extract. Allow to cool slightly before covering with plastic wrap.
Refrigerate for 2 hours or until firm enough to handle.
With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
Store covered in the fridge for up to one week. Freeze for longer storage.
Useful tip
- Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty.
By Mayuri Jayasinghe
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