White Chocolate Lemon Myrtle Truffles
Amy Smith from Cooks In Your Kitchen does it again! A beautiful recipe perfect for Easter gifts. We love the touch of lemon myrtle in this recipe. It gives such a subtle flavour which is a nice surprise. You can certainly leave this out if you wish. We utilise the great chocolate tempering tips from Alyce Alexandra in this recipe.
No: Gluten / Egg / Nuts
Preparation Time 2 minutes
Cooking Time 10 minutes + several hours in cooling time
Makes 20-30 balls
Can be frozen and thawed before consuming
- Add cream (100g), white chocolate melts (375g only) and ground lemon myrtle (2 tsp) to bowl. Program 5 minutes / 50C / Speed 1.
- Place this ganache into a bowl, then cover directly on top of the ganache with clingfilm.
- Place ganache into the fridge to chill completely.
- Once cooled, use a spoon to scoop out small quantities of the ganache.
- Roll into a ball and place on a baking tray lined with baking paper.
- Repeat for all of the mixture.
- Place back into fridge to chill again.
- Add white chocolate (200g only) to a clean dry bowl. Chop Speed 6 / 8 seconds.
- Program 2 minutes / 50C / Speed 1.
- Add remaining chocolate (175g) to the bowl. Program 2 minutes / 37C / Speed 3.
- Remove ganache balls from the fridge and using your hands, one at a time, dip the ganache balls into the melted chocolate and roll in your hands to cover and remove excess chocolate. Place back onto tray and repeat with remaining balls. Once they all have a thin coat, repeat the process, building up layers of chocolate until you have used up all the melted chocolate. Place into the fridge between layers if required.
- Keep the completed truffles in the fridge, but remove and allow to come to room temperature to serve.
Notes: Use long life cream to extend the life of your truffles. Fresh cream truffles will last approx one week. Long life cream truffles will last 2-3 weeks. Recipe can be doubled.