CHOCOLATE TRUFFLES 3 WAYS 

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LEMON, WHITE CHOCOLATE AND COCONUT TRUFFLES

1 cup white chocolate chips

1/4 cup butter (57 grams)

finely grated rind of 1 lemon

3 tablespoons thickened cream

1/2 teaspoon lemon extract

2 drops yellow food colour

1/2 cup dessicated coconut

1 tablespoon icing sugar

place the chocolate into a medium sized bowl. put aside. 

in a small pot, over low heat, melt the butter with the lemon rind.  stir in the cream and bring almost to the boil.

pour the cream mix over the chocolate and add the extract and colour. stir until the chocolate is melted and smooth.

refrigerate until firm about 45 minutes.

mix the icing sugar and coconut together until well combined.

roll heaped teaspoons of mix into balls then roll in the coconut to coat.

refrigerate again till firm before serving.

keep refrigerated.

makes approx. 15

MILK CHOCOLATE PEPPERMINT TRUFFLES

1 cup milk chocolate chips

1/4 cup butter (57 grams)

3 tablespoons thickened cream

1 teaspoon peppermint extract

2 tablespoons cocoa

1 tablespoon icing sugar

place the chocolate into a medium bowl. put aside.

in a small pot over low heat, melt the butter. stir in the cream and bring to just below boiling.

pour over the chocolate. add the peppermint extract and stir until the chocolate is melted and smooth.

refrigerate till firm.

mix the cocoa and icing sugar together until well combined.

roll heaped teaspoonfuls of mix into balls and roll in the cocoa.

refrigerate again till firm before serving.

keep refrigerated. 

DARK CHOCOLATE ORANGE TRUFFLES

1 cup dark chocolate chips

1/4 cup butter (57 grams)

finely grated rind of 1 orange

3 tablespoons thickened cream

1/2 cup dessicated coconut

1 tablespoon icing sugar

orange food colour, optional

place the chocolate into a medium sized bowl. put aside. 

in a small pot, over low heat, melt the butter with the orange rind.  stir in the cream and bring almost to the boil.

pour the cream mix over the chocolate. stir until the chocolate is melted and smooth.

refrigerate until firm about 45 minutes.

mix the icing sugar, coconut and colour together

roll heaped teaspoons of mix into balls then roll in the coconut.

refrigerate again until firm before serving.

keep refrigerated.