Recipe: Easy White Chocolate and Lemon Truffles

Milk chocolate and lemon truffles.

If there is one thing we all love to do over the end-of-year holidays, it’s indulge in good food. Among all the braais, the roasts and the traditional family cooking, there is very little space for experimentation – even the salads have become family staples. Looking past these firm favourites can be hard, particularly when it comes to dessert. Everyone knows whether their family is a Trifle family, or whether they eat Christmas pudding. By the time our aunts and uncles have piled the table with their additional Peppermint tarts, Malva Puddings and Melk Terts it can be hard to imagine we will need anything more.

But this is one you should try. Eaten cool, and so perfect for a summer’s day, these milk chocolate and lemon truffles are simple to make and oh so very delicious. A warning in advance: You may want to make a double batch.


white chocolate 350g
unsalted butter 75g, diced
double cream 150ml
salt a pinch
lemon zest 4 teaspoons
lemon juice 2 teaspoons

To coat:
dark chocolate 200g
crystalised lemon or orange pieces to decorate. Find out how to make them here.

Chop the chocolate into small pieces and place them in a heatproof bowl.

Create a double-boiler, by filling a saucepan to half way with water. Put the heatproof bowl suspended above the water in the pan and add the butter, cream, and a pinch of salt. Bring the water to a simmer on medium heat. Do not stir the chocolate, as it may become grainy if you do, but do ensure it does not become too hot.

Once the chocolate has melted, remove it from the heat and gently stir it just enough to combine the cream and chocolate. Mix in the lemon zest and juice, then cover it with a plate and set it aside in the fridge. Periodically check the mixture’s consistency until it is firm enough for rolling into truffles.

Scoop small portions of the truffle mixture (approximately 2 teaspoons each) and place them on parchment paper. Allow them to firm up in the fridge for a few minutes. In the meantime, coarsely chop and melt the dark chocolate over a pan of hot water, removing it from the heat as soon as it has melted.

Using kitchen tongs or a skewer, dip the truffles into the melted chocolate, then return them to the parchment paper. Add a piece of crystallised orange or lemon to each one, and then refrigerate them until the chocolate has set crisply.