Lemon meringue white chocolate truffles (makes 16)
Ingredients
200g white chocolate drops
3 tbsp double cream (heavy cream)
1 tsp natural lemon flavouring
8 small meringues, crushed
White chocolate vermicelli for rolling them in.
Cooking instructions
- Place the chocolate drops and cream in a medium sized saucepan on a medium heat.
- Stir until chocolate has completely melted and has a smooth texture.
- Remove from heat and whisk in lemon flavouring and crushed meringues, until you have a smooth consistency.
- Pour into small bowl and refrigerate for about 1 1/2 hours, or until set.
- Scoop tsp of chocolate mix into your hand and roll into a ball shape.
- Roll in vermicelli to coat.
- Refrigerate to store, for up to a week (but best served at room temperature).
Hotel Chocolat sent me some 40% milk chocolate drops and some white chocolate drops to play with. Knowing how much my older sister loves Hotel Chocolat chocolate I thought I would make some chocolate truffles to sit on my Winter Woodland dessert table. I started off with rich milk chocolate ones, then went onto mixing other flavours in them like the delicious Baileys ones and seasonal toffee apple ones.
Then it was time to turn my attention to the white chocolate drops! I again started off with simply indulgent plain white chocolate ones, then as my favourite fudge flavour is lemon meringue I thought I would try lemon meringue truffles. They taste delicious and I am so happy with how they turned out.
Have a sweet day!
thanks for this recipe
ReplyDeleteThe cupcakes look delicious!
have a nice sunday
Mari
Amazing recipe for new year. Thank you for sharing. I want to try it. Looks so delicious. Thanks.
ReplyDeleteGorgeous recipe!
ReplyDeleteLoved your last post too!
these look so festive and tasty! perfect to ring in the new year ;)
ReplyDeleteThey look very very yummy, I love lemon - (and coming from a complete no-hope in the kitchen - very straightforward to make, though I may employ Mr.Bobbin in such a task just to be on the safe side!!)
ReplyDeleteHappy New Year!
xx
These look quite delicious! Wishing you all the best in 2011! xoxo
ReplyDeleteBonsoir Torie Jayne,
ReplyDeleteJe te remercie de ta visite et de ton gentil commentaire et te souhaite une très belle et heureuse année 2011! Tu es toujours la bienvenue.
Je reviendrai un soir pour faire plus ample connaissance, j'aime beaucoup ton blog!
Amicalement,
Kenza
mmmm tempting recipe and pictures!!
ReplyDeleteGood idea to use meringues as a base for truffles :-).
ReplyDeleteI'll go and check the Hotel Chocolat site now! :-)
ciao
A.
looks yummy! happy new 2011
ReplyDeleteThank you for sharing this recipe! I tried it today with a couple of adaptations, and it worked beautifully. You can see them here, if you're interested: http://bicyclegasoline.deviantart.com/art/Lemon-Meringue-Truffles-203285672
ReplyDeleteThanks!
Helen x
I think Americans would probably rather use White Sprinkles/Jimmies for decorations. Vermicelli is a pasta noodle isn't it? Sounds delicious though. Thanks.
ReplyDeleteHi, in the UK chocolate vermicelli is tiny chocolate strands used to coat cakes, etc. the same as chocolate sprinkles/jimmies. Your right Vermicelli is also very fine strands of pasta. "from Italian: little worms, from verme a worm, from Latin vermist"
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