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Lemon Cardamom Coconut White Chocolate Truffles

Pooja Jhunjhunwala

Lemon Cardamom Coconut White Chocolate Truffles might a mouthful to say but trust me its an even more of a delicious mouthful to eat. A creamy lemon white chocolate ganache infused with cardamom covered with a cardamom coconut sugar makes this a flavourful explosion. The flavors aren’t overpowering and compliment each other. These are a delicious fusion dessert recipe that is easy to make and great for gifting, parties and more! A no brainer to make & keep out during festive season, your friends and family will gobble it up.

Happy Baking!

Servings: 16-20 truffles

Prep Time: 30 mins

Cooking Time: 20 mins

Chilling Time: 3-4 hours

Total Time: 4-5 hours

Ingredients:

  • 10 oz white chocolate chopped 

  • 5 tbsp heavy cream 

  • 1/4 cup lemon juice 

  • 1 -2 tbsp lemon zest

  • 1 tsp cardamom powder 

  • 1/2 tsp coconut extract

  • 1 tbsp butter

  • 1-2 drops yellow food colouring- optional

To coat:

  • 2-4 tbsp confectioners sugar 

  • 1/4 cup Dissected coconut - check notes

  • 1/2 tsp cardamom powder

Directions: 

  1. In a pan on low medium heat, add cream and let it warm up.

  2. Add white chocolate and whisk it to form a smooth mixture. It should resemble a thick ganache.

  3. Add lemon zest, juice, cardamom powder and coconut extract and whisk till combined

  4. Pour it in a bowl and cover with a plastic wrap. Make sure the plastic wrap is touching the surface.

  5. Once slightly cooled, chill it in the fridge for 2-4 hours till its set.

  6. Mix confectioners sugar, cardamom powder and dissected coconut and keep aside.

  7. Once set, scoop it out and roll into a ball with your palms.

  8. Drop it and coat it with the sugar coconut mixture.

  9. It is ready to eat! You can chill it and keep or eat right away.

Notes/Tips:

  • Let the ganache set before scooping.

  • If your hands are too warm be sure to roll it fast so that you do not melt it.

  • Ensure the coconut is dry. If its frozen it might be damp so dry roast it in a pan till the moisture is absorbed. You don’t need it to get toasty but you can choose to make it toasty.

  • Coat it in the mixture immediately after rolling. The heat from your hand will make it melt slightly so it will stick well to the exterior.

  • You can keep these in the fridge for 1 week in an airtight container.

  • These freeze well for a month in an airtight container.