White Chocolate Limoncello Truffles Recipes

WHITE CHOCOLATE TRUFFLES

Steps:

• Melt the chocolate, cream and butter in a heatproof bowl over a small pan of just simmering water, or in the microwave in short blasts, stirring regularly. Stir in any flavourings you like (add them gradually and taste the mix, the flavour will be stronger when chilled). Transfer to a small baking dish or shallow container and chill until set, about 4 hrs or overnight.
• Using a large melon baller or a heaped teaspoon, scoop truffles from the set mixture, or using clean hands briefly roll between your palms, then transfer to a lined baking tray. Chill in the freezer for 30 mins to firm up.
• To decorate, melt the chocolate the same way as in step 1, leave to cool a little, then drop the chilled truffles into the chocolate and lift out with a fork. Put back on a lined baking tray and sprinkle over any toppings, if using, and chill again in the fridge for 1-2 hrs, or freeze for 30 mins if you're in a rush, until set. Store in a cool place or in the fridge until giving as a present or eating.

WHITE CHOCOLATE LIMONCELLO TRUFFLES

Steps:

• Bring cream to a bare simmer with the zest of one lemon. Turn the heat off and allow to cool slightly. Strain before using for the rest of the recipe.
• Combine the cream, chocolate, and Limoncello together until well blended.
• Chill until firm enough to scoop. Roll in grated white chocolate or coconut and shape with a fork.
• Keep refrigerated.

LIMONCELLO BISCOTTI TRUFFLE BALLS

Steps:

• In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable "dough".
• Roll into teaspoon-sized balls and place on a plate.
• Freeze 1 hour.
• Dip balls in melted white chocolate and allow to set completely on waxed paper.

WHITE CHOCOLATE ALMOND AMARETTO TRUFFLES

Steps:

• Place chocolate chips into a glass mixing bowl, and put aside.
• On stovetop, bring heavy whipping cream, Almond Paste/Almond Butter and butter to a boil. Stir well, making sure to fully break up and incorporate the almond paste/butter into the mix. Remove from heat, and stir in Amaretto.
• Pour hot cream mixture into bowl of chocolate chips. Let sit for 3-5 minutes. Starting in the middle of the bowl, slowly start stirring the chocolate and cream until all of the chocolate is melted, and the has disappeared into it - it should be smooth.
• Cover with plastic wrap, preferrably resting right on top of the surface - this prevents a skin from forming while it cools. s.
• Chill in the fridge for at least an hour or two, until it's pretty solid.
• Once solid, scoop out small balls (a teaspoon or so, and roll them into balls. Try to handle the chocolate as quickly as possible, or it will melt
• Roll them in the finely chopped almonds, store in an airtight container.

WHITE CHOCOLATE LEMON TRUFFLES

Steps:

• Add the white chocolate chips to a medium mixing bowl. Set aside.
• In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
• Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
• Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
• Scoop 1 to 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
• Refrigerate the truffles for at least 1 hour before enjoying them.