they’re kinda round like an egg, right? lemon, white choc & matcha truffles ~ Happy Easter!

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Hi everyone. Before I start this post, I just want to say one thing:

How awesome is the photo of my lemon truffle, nestled amongst the mini speckled eggs? Because it’s now my favourite of all the photos I’ve taken and you, you should definitely love it also.

Kapish?

Kapish.

Ok. Now that I’ve gotten that out of my system, we can continue.

This week is Easter week.

Easter week! Do you know what that means?

Yes it means chocolate and bunnies and all that fuzzy stuff, but more importantly and like the holy grail to us corporate slaves, Easter week also means that we have a four day week followed by another four day week.

And by sheer miraculousness (because I wasn’t actually smart enough to consciously plan this), after my four day weeks, I have a three day week, six days in Hong Kong and then a two day week!

Life doesn’t get much sweeter than that and it all starts now.

Rock on, mutha-effin’ Easter week.

In the lead up to Easter, talented bloggers from around the world have been creating a myriad of wonderful culinary delights, inspired by the centrepiece that is the foodie Easter ~ eggs.

They’ve chocolate’d them and painted them and quite frankly I am bewildered by the creativity out there because I drew zero inspiration from the humble egg.

Instead I opted to make lemon, white chocolate and matcha truffles instead. I mean, they’re kinda round, right? Like an egg?

Right.

Guided by a recipe from the gorgeous Sugar Bar (gorgeous applies to both the blog and blogger), I mushed and crushed and rolled and stirred and voilà! Out came these stun-nnnn-ing truffles which look adorable and taste even better!

ps. I tweaked the recipe somewhat and included lemon juice, because we all know I love the extra zing, and also chose to create a white chocolate shell using only the most delicious white chocolate in the world, Green & Black’s white chocolate with Madagascan vanilla (and no, I didn’t even get a freebie for saying that!).

pps. As you can tell, last week’s glum seems to have passed. Thanks for all the sweet comments, messages and tweets ~ love you all! x

ppps. Enjoy the four day weeks! Happy Easter!

lemon, white chocolate and matcha truffles
1 roll of cream biscuits (I used 200 grams Hobnobs vanilla cream biscuits)
125 grams cream cheese
zest of 1 lemon
juice of 1/2 lemon
300 grams white chocolate
50 grams unsalted butter
matcha powder for dusting
  1. Separate the cream from the biscuits.
  2. Add the cream to the cream cheese and zest of one lemon, and mix well together.
  3. In a separate bowl, crush the biscuits using a processor, mortar or clean hands into a fine sandy texture.
  4. Add the cream mixture to the crushed biscuits and mix well together to form a thicker, dough like texture. As you mix/knead, add the juice of half a lemon to give it a zestier taste.
  5. Roll half tablespoon amounts of the mixture into little balls and place on a plate. Set aside or in the fridge to cool and harden.
  6. Put the white chocolate and butter in a heat proof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Keep stirring until melted and smooth.
  7. Take each little ball and drop it into the melted white chocolate. Now this is the hard bit. I started off using a skewer to try and rotate the ball but it just didn’t work. In the end I found what worked best was using two rubber spatulas and rolling the ball between the spatulas until it is coated with white chocolate. Drop onto a parchment lined tray.
  8. Once all the balls are coated, refrigerate them until hardened.
  9. Dust lightly with matcha powder prior to serving.
Makes 18-20 truffles.
Posted in: Eating In, Foodie, Recipes

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