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Lemon Curd Cake Truffles


  • Author: Jess Bunn
  • Total Time: 15 Minutes

Description

Lemon curd is widely available in shops, but it’s also super simple to make with a few ingredients in just 15 minutes in the microwave. Click here for our Lime and Rose Curd recipe, and sub the lime and rose for lemon juice.


Ingredients

Units

Cake Ingredients

  • 2 cups (roughly) cake bits*
  • 1 Tbsp fresh lemon juice**
  • 24 Tbsp lemon Curd
  • 90g white chocolate

Toothpicks

  • A potato/apple/ florists oasis/clay (something to stick your tooth picks into)
  • *Use any white cake or flavoured muffin, like poppyseed, blueberry or vanilla for this recipe.
  • **Replace the lemon juice for orange juice or milk spiked with vanilla. Get creative!

Instructions

  1. Add your cake crumbs into a bowl (if you have cake with icing add the icing bits in too!). Add in your lemon juice, then add your lemon curd in increments until the crumbs are moist enough to come together into a cakey dough.
  2. Roll your cake dough into balls. I weighed mine into 30g portions which were perfect. Pop the balls into the freezer to set for 1 hour. This will make them easy to coat in chocolate.
  3. Once ready to coat, melt your white chocolate in a ceramic bowl in the microwave, stirring every 15 seconds until no lumps of chocolate remain.
  4. To keep the chocolate warm and runny while I work, I like to place the chocolate bowl into a larger bowl of hot water. Be super careful to ensure no water gets into the chocolate, or it will seize.
  5. Take a toothpick and skewer one of the cake balls. Dip it into the chocolate to evenly coat, shake off the excess chocolate, then pop the other end of the toothpick into some clay (or any of the items suggested above) to allow the cake truffle to set. Repeat with the remaining truffles.
  6. If you have a little white chocolate left over after coating your cake truffles, you can color this with a tiny amount of lemon yellow gel food colouring or powder. Once coloured to your preference thinly drizzle it over your set truffles, using a teaspoon.
  7. Your truffles are now ready to eat, they can be served immediately, stored in the fridge for 5 days or in the freezer for 3 months. I love eating these straight from the freezer!
  • Category: Dessert

Nutrition

  • Serving Size: 1
  • Calories: 102.3kcal
  • Sugar: 11.24g
  • Sodium: 75.92mg
  • Fat: 4.18g
  • Saturated Fat: 2.09g
  • Unsaturated Fat: 1.71g
  • Trans Fat: 0.23g
  • Carbohydrates: 15.41g
  • Fiber: 0.2g
  • Protein: 0.96g
  • Cholesterol: 7.31mg

Keywords: Lemon Curd Cake Truffles

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