Lemon White Chocolate Truffles

Ready for another truffle recipe? Promise this is the last one for the next couple of days, after that there's just two more to go ;0)

Lemon White Chocolate Truffles

80ml double cream

250g white chocolate, chopped

1 tsp finely grated lemon rind (I bumped the flavour up a bit by adding the rind from the whole lemon)

15g flaked coconut

300g white compound chocolate, chopped

Place the cream in a medium heatproof bowl. Place the bowl over a medium saucepan of barely simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir for 1 min or until the cream thins.

Add the white chocolate and use the metal spoon to stir gently for 4 mins or until melted and smooth. Carefully remove the bowl from the pan and stir in the lemon rind. Cover with plastic wrap and place in the fridge for 30 mins to chill.

Meanwhile, cut a 16.5 x 45cm sheet of non-stick baking paper and use to line the base and 2 opposite sides of a square 17cm (base measurement) cake pan, creasing into the corners of the base and folding it over the top edges of the pan to secure.

Line 2 baking trays with non stick baking paper.

Remove the truffle mixture from the fridge and use an electric beater to beat on low speed for 3 mins or until light and fluffy. Spoon the truffle mixture evenly over the base. Place in the fridge for 1 hour or until the mixture is firm enough to lift from the pan, using the paper. (If the weather is warm, place in the freezer for 20 mins instead).

Meanwhile, heat a small frying pan over medium heat. Add the coconut and toss for 1-2 mins or until toasted and golden. Transfer to a small plate and set aside.

Use the overhanging baking paper to lift the set truffle mixture out of the cake pan. Place on a chopping board, leaving the paper in place. Use a sharp knife to cut into four 3.5cm wide pieces, then repeat cross ways to form squares. Cut each square diagonally to form 2 triangles. Use a small spatula to transfer the triangles from the baking paper to a lined tray, gently reshaping if necessary. Place in the freezer for 20 mins or until firm.

Place the compound chocolate in a medium, clean dry bowl and place over a saucepan of barely simmering water (make sure the bowl doesn't touch the water). Use a dry metal spoon to stir gently for 4 mins or until melted and smooth. Carefully remove the bowl from the pan.

Place a truffle triangle in the chocolate and use a teaspoon to spoon chocolate over the triangle to coat. Use a wide pronged fork (or a wide pronged olive fork or wire truffle dipper) to lift the coated truffle from the chocolate, tapping the fork handle gently on the edge of the bowl to shake off any excess.

Use a small spatula to slide the coated truffle onto the second lined tray. Top immediately with a little toasted coconut before the chocolate sets. Repeat with remaining triangles, melted chocolate and toasted coconut.

Set aside at room temp for 5-10 mins or until set. If desired, place in paper confectionery cases to serve.

These lemon truffles will keep in an airtight container in the fridge for up to 10 days.

Makes 32

Australian Good Taste Magazine - May 2001

Instead of coating these truffles as suggested in the recipe, I cut the truffle mixture into circles and dipped one side in melted white chocolate and then let them set on a sheet of chocolate transfers.