With a moreish lemony sweet-savoury tang, these lemon delicious truffle balls are a breeze to make, they look great and taste amazing. Ideal for edible Christmas gift-gifting, these are destined to delight!
Ingredients
- 250g Lemon Crisp biscuits
- 1/2 cup condensed milk
- 1/3 cup lemon curd
- 290g white chocolate melts
- Yellow sprinkles, to decorate
Method
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Step 1In a food processor, blitz Lemon Crisp biscuits into a fine crumb. Add condensed milk and lemon curd and pulse until combined.
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Step 2Roll into walnut-sized balls, then refrigerate in a single layer for 30 minutes to firm up.
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Step 3Melt chocolate in a glass or metal bowl over a saucepan of simmering water. Alternatively, you can melt in bursts in the microwave. Using two forks, dip each ball into the melted chocolate and allow excess to drip off. Place on a tray lined with baking paper. Decorate with some yellow sprinkles before the chocolate sets.
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Step 4Allow chocolate to harden either at room temperature or back in the fridge for a few minutes.
Recipe Notes
Do these truffles need to set in the fridge?
Yes, make sure you allow 30 mins' refrigeration time, to allow these delicious rounds to set. (And, if you're making them in a warm country, like Australia, be aware they'll melt if left out of the fridge for a while.
Can I use store-bought lemon curd?
Of course. Keep things easy at Christmas time (or any time of year!) and use store-bought lemon curd or lemon butter (or home-made varieties, if you have some or feel particularly ambitious!).
How can you store truffle balls?
Store truffle balls in a sealed container in the fridge for up to 10 days. White chocolate will melt if left outside of the fridge for too long.
If you love truffles, you'll likely adore these Tim Tam cheesecake balls.
Recipe and photo by Greer Worsley.
Recipe Reviews (4)
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