Limoncello Truffles
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Limoncello Truffles is easy truffle recipe with limoncello, melted chocolate and cookies crumbs, no baking or extra sugar required. Just enough to make you smile.
The heat is on people. And it seems it decided to stay.
Since we avoid raising temperatures inside we make no bake desserts: Limoncello Truffles are perfect example of no bake, subtle and sweet lemon tasty recipe specially if made using Limoncello from Scratch .
To make festive or Christmas version, I separated 15 truffles and left in freezer overnight ( two hours are enough ). It is much easier to cover the balls with chocolate frosting when they are frozen.
I used the best quality white chocolate frosting to melt and highly recommend you do the same. Truffles really looks fancy and are chocolate limoncello truffles, like those hand made ones you spot while visiting chocolate shops wherever you are.
Once frosting is melted and hot, place the truffle on a fork and dip into the frosting. Lay on a rack or parchment paper. I have chosen parchment paper so extra chocolate remains sticked to truffles.
Doing that version, your truffles will cool quickly since their interior is frozen.
After you dip all truffles into the frosting, keep them refrigerated if not serving immediately.
As you can see on the photo, I have done 30 truffles all together but 15 rolled in icing sugar ( 2 tablespoons needed ) and 15 dipped in frosting ( ½ cup needed ).
My birthday is getting closer and I decided to store chocolate covered batch for the occasion since this dessert is not kid friendly ( alcohol in Limoncello ).
For longer storage, freeze two months. To enjoy, thaw in the fridge before serving .
Limoncello Truffles
Limoncello Truffles is easy truffle recipe with limoncello, melted chocolate and cookies crumbs, no baking or extra sugar required. Just enough to make you smile.
Ingredients
- 1 tsp water
- ½ cup + 1 Tbsp whipping cream
- 1 ½ cup while chocolate chips ( 300 grams)
- 2 Tbsp Limoncello
- 7 Tbsp butter cookies crumbs
- 4 Tbsp icing sugar
- ½ cup white chocolate frosting, optional ( see text above )
Instructions
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Take a large pot, pour water and heat it.
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Cover the pot with fitting bowl and moist the bowl with 1 tsp water to prevent sticking.
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Add whipping cream and bring to boil. Add white chocolate chips. Stir constantly.
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When melted and smooth completely, add Limoncello, combine and remove from the water bath.
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Add butter cookies crumbs, combine and pour into shallow dish / bowl and cover with plastic wrap.
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Refrigerate for two hours.
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Scoop 1 teaspoon of mixture to form ball, using your hands. All together, you will have 30 balls.
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Roll each ball into icing sugar and serve on a plate. For chocolate festive version see my tips above.
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If not serving immediately, store in refrigerator covered tightly up to two weeks.
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