Fancy making something indulgent to share at a Christmas or New Year party this month? Here’s an idea – these are lovely little lemon and white chocolate truffles made with Rachel’s yogurt. Yes that’s right – yogurt – and lemon flavoured yogurt at that.
The recipe, which was sent to me by Rachel’s, is very simple. You have to make these over a couple of days; you make the mixture one day, turn it into balls the following day, and they are ready to eat a couple of hours after that. They keep for a week or so, which is good as the recipe makes quite a few and they are rich so you only need one or two at a time!
Recipe: Lemon and White Chocolate Truffles
To make 30 small or 24 slightly bigger truffles you will need…
- 230g nice white chocolate
- 190ml double cream
- 180g Rachel’s Greek Style Lemon Yogurt
- 30g unsalted butter
- 10g freeze dried raspberries
- At least 200g desiccated coconut
- Lemon oil or flavouring
Mmmm white chocolate…
Melt the white chocolate (you know, in a glass bowl over a pan of simmering water). Once melted “leave to cool slightly”, and to be honest I don’t know how much is enough here, I guess just enough so it isn’t boiling hot but not enough so it’s returned to solid form.
Add in the cream, yogurt, melted butter and stir until smooth. I used a spatula for this and it seemed to work well.
Rachel’s Organic Greek Style Lemon Yogurt. This stuff is tasty.
Add 1 tablespoon of the coconut, the raspberries (a new-to-me ingredient that could now find its way into flapjacks and biscuits – yummy!), a couple of drops of the lemon oil, and mix.
Freeze dried raspberry pieces. Nice! The recipe says 10g but I used 9g as that was the side of the packet.
You could eat it all now but if you want to create the actual truffles, cover the bowl with film and chill in the fridge overnight.
Above – before chilling overnight. Below – after chilling.
The next day take one teaspoon full of the mixture at a time, roll into a ball and then in the coconut to coat the truffle, and place in a petit four or fairy cake case (I don’t recommend muffin cases, which is all I had in my house, as these drown the truffles!).
You’ll need to chill the truffles again for a couple of hours before serving, and if you’re keeping them put them in a tin or box in the fridge to stop them turning to liquid.
Mmmmm teeth marks!
PS: I used a big pot of the yogurt (which was actually quite difficult to find – I could only get it in Sainsbury’s near me) and really enjoyed eating the rest of the tub, it’s really yummy!
Thanks to Rachel’s for the recipe idea and also for a voucher to buy some of the lemon yogurt.
Carla S
I love the addition of the dried raspberrys. I had made truffles a few times over the years but have never ventured out of the chocolate variety.
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Splodz
I think the raspberries really make a difference – being freeze dried they have huge flavour that cuts through the richness.