We recently visited Italy and returned home with a beautiful bottle of limoncello. If you can resist drinking it then it's worthwhile donating a little to this recipe as the combination of creamy white chocolate and sweet lemon is amazing.
You will need:
250g good quality white chocolate
2 tablespoons limoncello
2 tablespoons double cream
Makes about 20
Melt 100g of white chocolate in the microwave, 10 seconds at a time and stirring in between. Melt the last few lumps by stirring. Chop the butter into small pieces and add the butter, cream and limoncello to the chocolate and stir well. Cover this with clingfilm and leave in the fridge to set.
Once the mixture is set, scoop out small teaspoons worth and shape into balls - you don't want them too large as they're seriously rich. Place onto greaseproof paper and put into the freezer for a few hours.
Melt the remaining chocolate and use a fork to dip & coat the truffles. Use any remaining chocolate to drizzle over the truffles. Leave to set and keep in the fridge until needed.