Friday 22 September 2017

Lemon Shortbread & White Chocolate Truffles

I don't always cater to my girlfriends tastes, but on this rare occasion she actually had an idea for what to make. Roaming the aisles of PX Mart, she saw some biscuits out of the corner of her eye and with chocolate in her hand, it was only a matter of minutes before we knew what the next recipe would be.

Shortbread is delicious and lemon and white chocolate are a winning combination, sure to please even the fussiest of tastebuds. A silky smooth lemon and white chocolate ganache accompanied by melt in the mouth lemon shortbread covered by a crisp white chocolate. It's lemony heaven. We could have easily eaten them all in one sitting. As it were, they only lasted two days with us, but if you're in more civilised company, they might last even longer for you.

If you are not in the chocolate mood or just fancy a lovely crumbly biscuit, this lemon shortbread on its own is the perfect way to satisfy the urges. Take it from me, the recipe amount of shortbread won't be going into these truffles. It would be rude not to sneak a piece beforehand.

For more delicious truffle ideas and recipes, check out this link 


Ingredients:                                                                                                         (Makes 40-45 Truffles)

110g butter
60g sugar
1 tbsp cream
110g plain flour
2 lemons, zested

125g cream
1 lemon, zested
250g white chocolate, chopped

125g white chocolate
Garnish of your choice

  • For the shortbread, mix all the shortbread ingredients together until combined and comes together in a ball.
  • Press into a lined 18cm/18cm tin. Bake at 160°C for 15-18 minutes.
  • For the ganache, gently the bring the cream and lemon zest to the boil. Pour over the chopped chocolate and whisk until smooth. Leave to cool in a fridge.
  • When the shortbread is cooked and cooled, chop into small pieces. 
  • Beat the set ganache to make it more pliable. Add the shortbread pieces, mix till combined. Leave in the fridge once again to firm up.
  • Divide the ganache into sized balls. Rolling in your hands to create a round ball. (Cold hands are preferable so not to melt the ganache.) Leave in the fridge once again before continuing. 
  • Melt the chocolate for coating. 
  • Dip the ganache balls into the chocolate, let the residual drip off before placing on parchment paper.
  • Either roll using a fork to create a spiky outside or leave to dry smooth. 
  • If drying smooth, add some lemon zest to garnish or even some flicks of dark chocolate for contrast.



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  2. Your blogs are easily accessible and quite enlightening so keep doing the amazing work guys.
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