Limoncello Truffles Recipe
A Limoncello-infused white chocolate truffle covered in rich, dark chocolate.
Equipment
- 2 Saucepan
- 1 Electric mixer
- 1 Bowl
- 1 Spoon
Ingredients
- 300 gr White chocolate
- 75 ml Double cream
- 50 gr Unsalted butter
- 50 ml Limoncello
- 1 tbsp Grated zest Limoncello
- 100 gr Dark chocolate, melted (I used Green & Blacks 85%)
Instructions
- Melt the chocolate, either in a microwave or over a saucepan of boiling water. If using a microwave, make sure to stir every 30 seconds to avoid burning the chocolate. Set aside.
- Warm the cream in a small saucepan over medium heat. When it’s nearly at a boil, take it off the heat and add it to the melted chocolate.
- Very gently, stir the cream and chocolate together. Do not rush this, or the mixture will split, and look oily. If this does happen, add the butter immediately and use an electric whisk to beat the mixture until the butter has melted, and the mixture looks smooth and silky. If the mixture remains combined, introduce the butter into the bowl, stirring with a spoon until it is fully melted.
- Incorporate the limoncello and grated lemon zest, ensuring everything is thoroughly combined. Cover the bowl with cling-film, and put in the fridge to set for a few hours, or overnight.
- Once completely set, remove from the fridge. Shape the mixture into small spheres and dip them into melted dark chocolate. After they have hardened, use a spoon to drizzle the remaining dark chocolate on top.
Video
Notes
The white chocolate in these truffles makes them very soft. Store in the fridge at all times (except when eating...). The truffles can be frozen for 2-3 months - defrost in the fridge overnight.