NZ Woman's Weekly

Vodka and lemon truffles

  • Total time

    15 minutes
  • Servings

  • Occasion

    Special occasion

Ready in 15 minutes (plus chilling time), makes 40.

Search out a truffle-dipping spoon for faultless covering in white chocolate. Otherwise, a regular spoon will do.

  • 375g white chocolate melts
  • 200g butter
  • 1/4 cup vodka
  • Grated rind of 1 lemon
  • 3 cups icing sugar
  • 500g white chocolate melts, for dipping

1. Put chocolate and butter in a microwave-proof bowl and heat on medium until melted, 5 to 6 minutes. Stir after 3 minutes to prevent clumping in the bottom of the bowl.

2. Add vodka, lemon rind and icing sugar until well combined.

3. Chill in fridge, about 30 minutes, until firm enough to roll into small balls. If mixture gets too solid to roll, soften gently in the microwave.

4. When the balls are finished, put them in the fridge to get really solid.

5. Melt extra chocolate in the microwave on medium, stirring often until smooth.

6. Dip the truffles using a truffle-dipping spoon.

7. Once set, package in cellophane and give them to your lucky friends.

Casbah dates


Using the truffle mixture while it is still soft, you can do these delicious stuffed dates to have with coffee or make as a gift. Buy soft fresh Medjool dates from your supermarket.

Slit and remove the stones. Insert a little soft truffle mixture and a whole toasted almond and close the date.

Dip in melted dark or white chocolate and place on a lined tray. Place a pistachio nut or a sprinkle of floral sugar on top and leave to set. Package as a gift in papier-mâché seedling containers for a rustic look.

About Annabelle White

Annabelle was born and raised in New Zealand and while she does not have formal chef’s training her love of “great honest cooking” came from watching her mother cook every day after school.

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Issue 1541

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