I had intended to make these truffles to stand in as the little chocolate eggs found on chocolate cornflake nests for the girls to take in for their classes as an Easter treat. As it turned out, little S’s class was well catered for on the chocolate nest front, and I didn’t want to step on any toes by making basically the same thing. Also, with our recent house move it’s been hard to find time to do much other than unpacking boxes!
So in the end these turned into conventional truffles rather than egg-shaped mini ones. They’re so pretty rolled in icing sugar, like little snowballs of sweet deliciousness! I scented mine with a hint of lemon by using 1tsp of lemon essence, which worked well to cut through the intense sweetness of the white chocolate.
Lemon Scented White Chocolate Truffles (dairy-free, egg-free, nut-free, sesame-free, gluten-free, vegetarian and vegan)
makes about 24
- 150g white chocolate (I used Sweet William)
- 2 tbsp dairy- free cream, I used Oatly
- 1 tbsp dairy-free spread
- 1 tsp lemon extract (optional)
- 1/3 cup icing sugar, for coating
– Melt together the white chocolate, cream and spread either in a Bain Marie or using short bursts of heat in the microwave. Be sure not to overheat the mixture or it may become grainy
– Stir in the lemon extract, if using
– Cover and leave to cool at room temperature.
– Make your hands as cold as possible (run under the cold tap), roll the mix into even sized balls.
– Roll each one in icing sugar to give a good even coating.