This Easter have been very food orientated, went to two Easter dinners two days in a row for example, and really indulged in heaps of delicious food. For the first dinner, I made white chocolate and lemon curd truffles, and they were a definite hit. My only creative streak is cooking, as was very clear when we during the party played the boardgame Cranium... As part of the game, I had to try to make a microscope out of clay, you would think with me being a scientist that would be easy, but I so failed at that. Very embarrassing.
Anyhow, this is an incredibly easy recipe, and the result is amazing. Soft lemony centres encased with white chocolate, yummy! I used Sainsbury's Taste the difference lemon curd (my preferred ready made one) as I didn't have a lot of time, but of course the truffles may be even better with homemade curd. Something I really would like to try is to do the same with blood orange curd or rhubarb curd, I think that would be really lovely too.
For the white chocolate encasing the centres, I used white chocolate chips. These melt at a higher temperature, and thus doesn't melt as easily in room temperature, making it easier to serve and eat the truffles
Lemon curd chocolate truffles (20 truffles)
200 g white chocolate (I used Green & Black's), chopped
1 dl lemon curd
1 tbsp double cream
200 g white chocolate chips
Melt the white chocolate. I usually melt chocolate in a glass bowl in the microwave the following way and find that it usually gives a perfect result without burning the chocolate: Start with 1 min at full effect, stir the chocolate, and then stir every 10-15 sec at full effect until completely melted
Stir in the double cream.
Stir in the lemon curd, one tablespoon at the time, until you have smooth glossy mixture.
Leave the filling in the freezer for 1 h
Using a melon scoop or a teaspoon, take out balls of the filling and use your hands to shape them further into spheres. This is quite messy to do, try to work as quickly as possible to avoid the filling to become to soft and start melting
Put the chocolate/lemon curd balls back in the freezer for 1 h to harden before dipping them in white chocolate
Melt the white chocolate chips.
Stick a toothpick into each lemon curd ball, and dip them into the melted chocolate. Leave on a sheet of baking paper to harden.
Store in the freezer or fridge until serving