Mothering Sunday is fast approaching and home-made truffles make an indulgent little gift that shows how much you care.
As my mum is a big fan of anything lemony, I’ve made her some lemon and white chocolate truffles. They are really easy to make in advance and look luxurious once presented in a pretty box lined with tissue paper or a cellophane bag tied with a bow. Here’s how you can make them…
1 lemon (zest and juice)
Caster sugar for coating
100 ml double cream
260g white chocolate
60g unsalted butter
Simmer the double cream and lemon zest in a saucepan, stirring occasionally.
Remove cream from the heat, cover and leave it to cool.
Once cooled, pour the cream into a heatproof bowl and add the chocolate and butter.
Melt the mixture in a bowl over a saucepan of water on a low heat. When melted, stir in 2 teaspoons of lemon juice. Leave mixture to chill in the fridge for a few hours.
To turn the mixture into truffles, using a scoop, roll it into small balls and coat in caster sugar.
You can keep them for up to a week in the fridge or you can freeze them for longer.
Happy truffling! Let me know in the comments below if you give them a go.