Fresh lemon, sweet coconut and creamy white chocolate is an indulgent yet light combination – making these homemade truffles an ideal sweet pick-me-up to accompany a cup of tea or coffee. And as you’ve made them yourself, you’ll know exactly what ingredients have gone into them.
Ingredients (makes 24 – 30 truffles)
230g white chocolate
190ml double cream
180g Rachel’s Greek Style Lemon Yogurt
30g unsalted butter
200g desiccated coconut and 1tbsp for the truffle mixture
10g freeze-dried raspberries
2 drops of lemon oil or flavouring
Method
Melt the chocolate in an ovenproof bowl over a pan of simmering water on a low heat. When melted, remove from the heat and leave it to cool slightly.
Quickly add the cream, yogurt and melted butter, and beat with a spatula or wooden spoon until smooth.
Stir in 1 tablespoon of desiccated coconut, the dried raspberry pieces, and a couple of drops of lemon oil for extra flavour and mix well.
Cover the bowl with cling film and place in the fridge to set and chill overnight.
When ready to roll your truffles, remove the bowl from the fridge. Take a heaped teaspoon of the mixture and roll into a ball between your palms.
Roll each truffle in the desiccated coconut and place in a petit four case, then place on a tray or plate and chill again.
Serve at room temperature.
TIP: Truffles will keep in the fridge in an airtight container for up to a week.
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