Updated: Apr 15
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200g of white chocolate
¼ Cup of Double Cream
1 Tbsp of Malibu (coconut liqueur)
1 Tbsp of Lime Zest
For Chocolate coating
200g white chocolate
Lime Zest to decorate
1. Place the chocolate, cream and liqueur in a heatproof bowl over a saucepan of boiling water. Mix until the chocolate is melted and all the ingredient are combined.
2. Take the bowl of the heat (careful of the stem that will have built up below) and mix in the lime zest, until combined.
3. Place the bowl in the fridge for 2 – 3 hours until set. It should be firm enough to roll into balls. If it is still too soft leave it in the fridge for a bit longer.
4. Once set, take a teaspoon of mixture and roll between your palms to create a ball. Place on a baking tray / plate covered in tin foil. Place the tray / plate back in the fridge for an additional hour.
5. For the coating, melt the white chocolate in a heatproof bowl over boiling water. Take the truffles out of the fridge and roll again to get them as spherical as possible. Using either a candy dipping tool or a fork, dip the truffle in the melted chocolate and place on the tray. Top with a strand of lime zest. Be sure to do this while the chocolate is still soft. Place back in the fridge and allow the chocolate to set. Once the chocolate is set, remove from the tray and break of any bits of chocolate that may have pooled around the bottom. Place each truffle into a mini baking case.