- 250g white chocolate, coarsley chopped
- 60ml double cream
- 1 teasp. finely grated lemon grind
- 1/2 teasp.finely chopped fresh thyme leaves
- 250g white chocolate melted
- Juice of 1 lge Lemon
- (2 teasp finely grated lemon rind extra extra for topping)
White Chocolate Lemon & Thyme Truffles
Robbie McCubbin
24th January 2011
White Chocolate Lemon & Thyme Truffles
1. Stir chopped chocolate, cream, lemon juice & rind in a bowl over pan of simmering &...
Ingredients
Method
1. Stir chopped chocolate, cream, lemon juice & rind in a bowl over pan of simmering water until smooth . Remove from heat stir in the thyme & refridgerate over night
2. Work 1/4 of the mix at a time, keeping rest of the mix in fridge until needed. roll into balls place on lined tray & put into freezer
3. using 2 forks dip truffles into melted chocolate. Return truffles to tray sprinkle with the extra grated lemon rind & refridgerate till firm
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