Hi everyone. Before I start this post, I just want to say one thing:

How awesome is the photo of my lemon truffle, nestled amongst the mini speckled eggs? Because it’s now my favourite of all the photos I’ve taken and you, you should definitely love it also.



Ok. Now that I’ve gotten that out of my system, we can continue.

This week is Easter week.

Easter week! Do you know what that means?

Yes it means chocolate and bunnies and all that fuzzy stuff, but more importantly and like the holy grail to us corporate slaves, Easter week also means that we have a four day week followed by another four day week.

And by sheer miraculousness (because I wasn’t actually smart enough to consciously plan this), after my four day weeks, I have a three day week, six days in Hong Kong and then a two day week!

Life doesn’t get much sweeter than that and it all starts now.

Rock on, mutha-effin’ Easter week.

In the lead up to Easter, talented bloggers from around the world have been creating a myriad of wonderful culinary delights, inspired by the centrepiece that is the foodie Easter ~ eggs.

They’ve chocolate’d them and painted them and quite frankly I am bewildered by the creativity out there because I drew zero inspiration from the humble egg.

Instead I opted to make lemon, white chocolate and matcha truffles instead. I mean, they’re kinda round, right? Like an egg?


Guided by a recipe from the gorgeous Sugar Bar (gorgeous applies to both the blog and blogger), I mushed and crushed and rolled and stirred andย voilร ! Out came these stun-nnnn-ing trufflesย which look adorable and taste even better!

ps. I tweaked the recipe somewhat and included lemon juice, because we all know I love the extra zing, and also chose to create a white chocolate shell using only the most delicious white chocolate in the world, Green & Black’s white chocolate with Madagascan vanilla (and no, I didn’t even get a freebie for saying that!).

pps. As you can tell, last week’s glum seems to have passed. Thanks for all the sweet comments, messages and tweets ~ love you all! x

ppps. Enjoy the four day weeks! Happy Easter!

lemon, white chocolate and matcha truffles
1 roll of cream biscuits (I used 200 grams Hobnobs vanilla cream biscuits)
125 grams cream cheese
zest of 1 lemon
juice of 1/2 lemon
300 grams white chocolate
50 grams unsalted butter
matcha powder for dusting
  1. Separate the cream from the biscuits.
  2. Add the cream to the cream cheese and zest of one lemon, and mix well together.
  3. In a separate bowl, crush the biscuits using a processor, mortar or clean hands into a fine sandy texture.
  4. Add the cream mixture to the crushed biscuits and mix well together to form a thicker, dough like texture. As you mix/knead, add the juice of half a lemon to give it a zestier taste.
  5. Roll half tablespoon amounts of the mixture into little balls and place on a plate. Set aside or in the fridge to cool and harden.
  6. Put the white chocolate and butter in a heat proof bowl over a saucepan of simmering water (do not let the base of the bowl touch the water). Keep stirring until melted and smooth.
  7. Take each little ball and drop it into the melted white chocolate. Now this is the hard bit. I started off using a skewer to try and rotate the ball but it just didn’t work. In the end I found what worked best was using two rubber spatulas and rolling the ball between the spatulas until it is coated with white chocolate. Drop onto a parchment lined tray.
  8. Once all the balls are coated, refrigerate them until hardened.
  9. Dust lightly with matcha powder prior to serving.
Makes 18-20 truffles.

29 Thoughts on “they’re kinda round like an egg, right? lemon, white choc & matcha truffles ~ Happy Easter!

  1. Stunning, dahling! Love the little freckles.

  2. Pingback: they're kinda round like an egg, right? lemon, white choc & matcha … Lemon Me

  3. It is a good photo isn;t it that mother of a truffle sitting proudy surrounded by a spotty brood of mini-eggs…

    I am with you on so many things with this post – the G&B white chocolate? Yes! The two four day weeks? YES! AND there’s a four day weekend. Oh happy day.

    Great recipe, it all sounds so easy. And, as I went to the lovely Japan Centre yesterday, I have me some sencha green tea powder to play with. I thought I’d use sencha to experiment before diving into expensive matcha depths.

    Isn’t life good sometimes?

  4. Melody: Thank you m’dear ๐Ÿ˜€

    Grubworm: Life is good right now, you cannot imagine how much I am looking forward to the four day weekend, sandwiched between two four day weeks! And YES to G&B white chocolate ๐Ÿ˜€ We can definitely be friends ๐Ÿ˜‰

  5. Oh my! They’re gorgeous – so cute! Great background too – what is it? xxx

  6. they look absolutely stunning :)) u are very into green tea, no? hehehhehe


  7. I completely agree that G&B makes some of the best chocolate around. And these look so pretty! Very Easter-y. ๐Ÿ™‚

  8. Pingback: they're kinda round like an egg, right? lemon, white choc & matcha … Egg Me

  9. ashiebee: Thanks honey! and LOL, how can you tell I’m addicted to matcha ๐Ÿ˜‰

    Su-yin: Yes, G&B are officially my favourite chocolate brand. For right now anyway! ๐Ÿ˜€

  10. I quickly got over my jealousy about your upcoming shortened workweeks and trip to HK because these matcha truffles are so pretty! When your instructions said to ‘separate the cream from the biscuits’, I was hoping the next line would read ‘eat the cream from the biscuits and proceed with rest of recipe’. But in the end, it’s all in these sweet little confections! Happy Easter!

  11. what a lovely shot…yummo
    Happy easter


  12. Wow girl they are beautiful! And reading the recipe it’s right up my alley! You’ve inspired me! (PS-you’ve really been on a lemon kick recently- yum yum thank god it’s season!)

  13. Pingback: uberVU - social comments

  14. Tangled Noodle: LOL well, you can always eat the cream I won’t tell anyone! It probably doesn’t make a lot of difference to be honest but the cream just gives it a slightly different texture ๐Ÿ™‚

    sweetlife: Happy easter to you too xx

    bethany: I’ve also recently fallen in love with lemon zest.. I think there will be more lemon recipes coming ๐Ÿ™‚

  15. Great idea! And have fun during your time off-I mean what’s not to love about 4 days off. They look fabulous and I love Diva and her site too! ๐Ÿ™‚

    • Much love to you both, my dearest foodies. Catty these truffles are tres amazing. Sad I can’t try them but matcha is such a fantastic addition. Love the extra zinginess u gave it with lemon juice too. MMM..happy easter guys! xxx

  16. Sharon on March 30, 2010 at 11:11 am said:

    Wow these look amazing – great photos and so delicious looking. And congratulations on getting into the top 9 of foodbuzz!

  17. Lorraine: I love having four days off, it’s the best and better yet, I have NOTHING planned ๐Ÿ˜€ Happy Easter! Oh and yes, we love our Diva ๐Ÿ˜‰

    Sharon: Thank you! Am soooo pleased about the top 9. I usually drool over everyone else’s photos in top 9!

  18. Beautiful – amazing pictures! Congrats on Top 9!

    It’s Bunny Time! Never seen “eggs” (truffles) look so inviting!

  19. I’d never have thought to put lemon with chocolate, but they look really delicious.

  20. Happy easter! The eggs are cuteness….. must join in next year. And also congras on TOP 9! HOOT!

  21. All I can say is YUM.

  22. thepenan: Thanks! ๐Ÿ˜€ and happy Bunny time!

    Lizzie: Oh lemon and white chocolate is awesome – not so much milk or dark, but WHITE. You should try it ๐Ÿ™‚

    penny: Congrats to you too!!!

    Kat: me too. YUM! ๐Ÿ˜‰

  23. Pingback: Happy Easter and Another Review Of Matcha Creations! | Matcha Chocolat

  24. what a lovely shotโ€ฆyummo
    Happy easter

  25. Pingback: Chestnut & Adzuki Bean Black/White Chocolate Truffles « Cupcake Cure

  26. Wow really amazing article is stored here in this blog.

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