A touch of lemon-flavoured liqueur adds extra flair to these creamy chocolate treats.
- Prep time 45 minutes
- Total time 4 hours & 15 minutes
Ingredients
Truffles:
White Chocolate Coating:
Method
Truffles: Place chocolate in heatproof bowl. In saucepan, heat cream with butter over medium heat just until butter melts and bubbles form around edge of pan. Pour over chocolate; whisk until smooth. Whisk in limoncello and lemon zest. Cover and refrigerate until firm, about 2 hours. Using melon baller or teaspoon, drop by rounded 1 tsp onto 2 waxed paper–lined rimmed baking sheets. Gently roll to form balls. Freeze until hard, about 1 hour. (Make-ahead: Cover and freeze for up to 24 hours.)
White Chocolate Coating: In heatproof bowl set over saucepan of hot (not boiling) water, melt half of the chocolate. Using food colouring, tint chocolate to desired shade; let cool slightly.
Working with 1 sheet of truffles and using 2 forks, dip each into chocolate, tapping forks on edge of bowl to remove excess; sprinkle tops with decorating sugar. Return to waxed paper–lined baking sheet. Refrigerate until coating hardens, about 30 minutes. Melt remaining chocolate; repeat with remaining truffles and coating. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 1 week or freeze for up to 3 months.)
Makes 45 truffles.
Nutritional facts per truffle: about
- Sodium 19 mg
- Sugars 8 g
- Protein 1 g
- Calories 84.0
- Total fat 6 g
- Potassium 37 mg
- Cholesterol 6 mg
- Saturated fat 3 g
- Total carbohydrate 8 g
%RDI
- Calcium 2.0
- Vitamin A 2.0
