15 December 2014

Buttery and sweet, white chocolate and lemon truffles...

Got a sweet tooth?
Then here is a sweet treat that will surely satisfy it!
White Chocolate...

All you do is pop into a double boiler and melt:
(For me that is a pot with a metal bowl sitting on the top.)
460g White chocolate melts
120g salted butter
6 Tablespoons thickened cream.
Once melted: stir in 2 teaspoons lemon juice
 and 1 teaspoon finely grated lemon rind.
 Refrigerate for 2 hours stirring often as the butter will initially separate.
Put 1/2 cup of icing sugar in a bowl.
 Drop teaspoons of mixture in it and roll into small balls.  
Keep in an airtight container in the refrigerator .  
Makes approximately 30 balls.  
(depending on the size of the ball you roll.) 
Serve directly from the refrigerator.
And just in case you are wondering who this beautiful angel is...
 Meet Angelica.
She is a gorgeous Christmas Angel 
from the collectable Bear range - Bearington Bears. 
Printable recipe is here:

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