White Chocolate and Lemon Curd Truffles

{And the art of balance}

It is only the start of January, but I have already started to feel the weight of work to be done over the next 12 months. I honestly do not know how to balance the work-life-study-blogging dynamic at this point in time. I think I just have to deal with each item, one thing at a time.

Speaking about the art of balance, have you read this post on Bakers Royale about "The cost of blogging"? A very honest read and it makes me reflect on my blogging experience in the past 5 years. Costs like camera gears, hosting, cookbooks can be estimated. But how about time? Somehow, somewhere, there need to be a balance. Kulsum and I were talking about a commitment of spending less time online, focusing more on our "real" life and enjoying other activities. I don't think I will quit blogging. It's part of my life that I want to keep. Hopefully I will be able to.

The recipe I am sharing today is a recent favourite. Lemon curd and white chocolate truffles. They are sweet, smooth with the lighter tangy note of citrus. A delightful after dinner bite.

White chocolate and lemon curd truffles

Making your own lemon curd is easy. I have used this recipe, but reduced the sugar a little bit. :)
I served the truffles "lollipop" style, but they do soften very quickly in warm weather. In such case, simply put them in small pretty paper cases.

Based on this recipe

Ingredients
100g white chocolate
1/4 cup home-made lemon curd
1/4 cup heavy cream
a tiny bit of orange blossom water (optional)

100g biscuit crumbs (I used my home-made biscuits and process it into finely ground in the food processor)

Method

Using a double boiler, melt the white chocolate.

Add in the lemon curd, heavy cream, orange blossom water and mix well to combine.

Place the above mixture in the freezer, and chill for 2-3 hours.

Take the mixture out of the freezer and shape into truffle-sized balls. Dust powdered sugar over your hands to stop the truffles melting around the edges.

 Coat the balls with the biscuit crumbs. Put them on a baking tray covered with baking paper. If you want to make lollipops, insert the sticks into the truffle balls. 

Place the whole thing in the freezer and chill overnight. Serve chill.