Floaty Limoncello Creams

These are like the best mouthful of lemony, creamy cloud you have ever tasted. They are light and refreshing, and although involve chilling time, require minimal effort. Also these bad boys have a good splash of limoncello in them (so have a lovely boozy kick). This recipe is mainly Miss Hope’s (from Hope and Greenwood), however, I have tweaked it – and made it better!

Floaty Limoncello Creams
Makes 16-18
You need:
100g/4oz white chocolate
2 tbsp double cream
Zest of half a lemon
2-3 tbsp of limoncello (lemon liqueur)
50g/2oz butter
100g/4oz white chocolate (for tempering/coating)

1) Boil the kettle and pour some boiling water into a small pan. Over this pan, place a heatproof bowl, filled with 100g white chocolate and the double cream (make sure the bowl is not touching the water). When they are smooth and have meted together, take off the heat.

2) Toss the lemon zest, limoncello and butter into the chocolate and cream. Using a handheld electric whisk (I find this easiest, as it takes years with a manual one), whisk airy fairily until the mixture becomes the texture of lemon curd (quite stiff peaks). Try hard not to eat it all now, spoon it into a plastic tuppaware and chill overnight – or for at least three hours.

3) Line a tray with baking parchment and then scoop small teaspoons of the mixture into balls. Place the balls on the tray and freeze overnight.

4) Temper the chocolate, either by using the ‘bowl-over-a-pan-of-water’ method or the ‘microwave-in-short-burst’ method, until it has melted. Using a couple of spoons or forks, dip the truffles into the chocolate, until coated. Place back on the parchment and rough the chocolate for that rugged look; repeat with all the chocolates, then set and keep in the fridge.

I will do a post on tempering chocolate, as this may come up in some of my recipes. Also, the dipping of the chocolates can get a little messy – but persevere! They will taste divine in the end and everyone will be happy. Limoncello is available in duty free and some supermarkets, you can also make your own if you like (look up on BBC GoodFood). Careful not to get too tipsy on these truffles though.

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