Delicate Lime Truffle Covered In White Chocolate

1. 1

   Start by placing your chocolate molds in the freezer. The chocolate will harden faster this way.

2. 2

   Melt the white chocolate in a bain marie and brush the molds, making sure you cover the edges - so there are no holes where the filling could spill out. Keep about 1/4 of the chocolate for the 'lids' later. Place in the freezer or fridge again.

3. 3

   In a saucepan, heat the butter and cream. Remove from the heat. Break the chocolate into small pieces and add to the pan. Stir until the chocolate has melted. Finally add the lime zest. Let it cool in the fridge for about two hours before filling the chocolate molds - but only to about 2 mm from the top.

4. 4

   Finally add a lid to the chocolates by filling the molds with the remaining melted white chocolate. Place back in the fridge- or freezer if you're in a hurry and let it set.

5. 5

   Decorate and enjoy!

* Per serving · 4 servings · Values may vary.