Come in, friends. Look closer. It’s my Harry Potter and the Order of the Phoenix recipe! This is a fun and easy one: deliciously magical white chocolate and lemon truffles, decorated to look like the prophecies in the Ministry of Magic. Choose a thestral and let’s fly.
Contents
The Bake
This is another recipe where the description “bake” is not necessarily accurate, as there is no actual baking required. Nevertheless, we’re going with it. It’s a homemade treat.
To celebrate Harry Potter and the Order of the Phoenix, I decided to make white chocolate and lemon truffles and decorate them to look like the prophecies that are kept in the Ministry of Magic. As I mentioned, the prophecy about Harry and Voldemort is a core theme in this film, so it felt right.
Truffles are one of my favourite treats and I love making them.
Jane’s Patisserie truffle recipes are my go to when I need a truffle fix, and this recipe is inspired by her collection.
I opted for a simple white chocolate and lemon truffle combination. Mostly because white chocolate is easy to colour, but also because the flavours together are delicious. These truffles could potentially pass as some of the Weasley’s trick sweets, too.
I put two teaspoons of lemon in because I like a strong flavour, but go for just one teaspoon if you’re after a milder taste. If lemon isn’t your vibe then you can just as easily swap it out for an extract flavour that you prefer!
Vanilla, raspberry, strawberry, mint would all work. Or, you could leave the flavouring out altogether and just go with the plain white chocolate. They would still be delicious!
The base of these Harry Potter truffles is a simple white chocolate ganache.
Once made, it needs chilling until set, which usually means around five hours in the fridge. I let mine set overnight and it was just right to use the next day. After that, you just need a small spoon or melon baller (I recommend the latter!) and some boiling hot water to shape them.
To decorate, I covered them in more white chocolate after they had spent at least thirty minutes in the freezer. Chilling them before the decoration step means they are much easier to dip in melted chocolate, and the decorated chocolate sets quickly.
To achieve that magical pale blue look in the prophecies, add the blue food colouring in as the chocolate is melting and whisk in. Start with a few drops and add gradually if needed. The colour will likely develop over time so keep that in mind!
Let it be known:
These lemon and white chocolate truffles do not need to look smooth and perfect. In fact, the more swirls and flicks that you achieve with the outer chocolate, the more they could reflect the swirling insides of the prophecies. Plus, swirls give them character, and we love character here!
To finish, I reached for my edible silver glitter. Regulars here will know I love edible glitter! It provides a great effect and adds that little touch of magic.
Top Tips
- If lemon isn’t your thing, swap it out for another natural flavouring or extract. Avoid essence of any kind as it’s not great for the planet.
- Don’t underestimate how long this truffle mix will need to set before you can shape it. 5 hours is the minimum here, but overnight is better.
- Chill after each stage to make sure the truffles don’t soften too much. They will remain solid at room temperature, but chilling is especially important during the warmer months.
- As mentioned above, these truffles don’t need to look smooth or perfect. Swirls of chocolate resemble the swirls inside the prophecies!
- Make sure to melt the chocolate and cream together in short bursts. White chocolate can catch and burn easily in the microwave, so be mindful of this.
These white chocolate and lemon truffles are so easy to make. They are so incredibly delicious – and moreish! I hope you have fun making these magical treats; they make a great gift for any Potterhead. Great movie-viewing snacks or themed party treats, too!
Happy baking, happy eating!
The Recipe
Ingredients
White chocolate and lemon truffle mix:
- 400g [14 oz] white chocolate
- 150ml [5.5 oz] double [heavy] cream
- 1 – 2 tsp lemon extract (or flavour of your choice)
Decoration:
- 250g [8.75 oz] white chocolate
- Pale blue food colouring oil based
- Edible silver glitter
Makes: 40
Preparation time: 20 minutes
Chilling time: 5 hours or overnight
Decorating time: 20 minutes
Method
White chocolate and lemon truffles:
- Make the truffle mix. Melt the white chocolate in a microwave safe bowl, microwaving in 20 second bursts and stirring in between so it doesn’t catch.
- Once melted, whisk in the double cream and extract (if using) until smooth. It may look a little strange but whisk until it is as smooth as possible.
- Pour into a container – I used a small cake tin – and chill for at least 5 hours, preferably overnight, until set.
- Once set, sit a spoon/melon baller in a mug of boiling hot water to warm it through.
- Prepare a baking tray by lining it with greaseproof paper/baking parchment.
- Using the hot melon baller, scoop out balls of the truffle mix and place them on the lined baking tray.
- Keep dipping the melon baller into the hot water to keep it warm – this will make this process smoother and quicker!
- Scoop any remaining scraps of truffle mix out and roll in your palms to round the shapes out.
- Chill the truffles in the fridge for at least 1 hour, or for at least 30 minutes in the freezer.
Decoration:
- Over a bain marie (pot of simmering hot water), melt the white chocolate for decorating.
- Gradually add the blue food colouring and whisk into the melting chocolate until you have achieved the right shade.
- Once the chocolate is melted, retrieve your truffles from the fridge/freezer and dip them in using a dipping tool or couple of spoons. Work quickly – before the truffles soften too much that it becomes difficult. They do not need to be super smooth!
- Place the truffles back onto the tray and then into the fridge for a few minutes to make sure they are completely set. The chocolate sets quickly once it hits the frozen truffles!
- Finish by spraying the edible silver glitter for that magical effect.
These enchanting Harry Potter prophecy orb shaped white chocolate and lemon truffles are best kept in the fridge if the weather is warm, otherwise they will stay solid at room temperature in cooler months. They are best eaten within 5 days. Enjoy!
The Film
We’re on the fifth film of the Harry Potter series: Harry Potter and the Order of the Phoenix. Picture it: it’s 2007 and things are getting dark. This is the first film we get to see David Yates step in as director, as well as Michael Goldenberg providing the screenplay.
Though Harry actually fought off the dark lord in the previous year, doubts of the validity of this event run rife through Hogwarts, as well as the Ministry of Magic. The Minister for Magic has been working hard to deny every claim Harry has made, making his life in this new school year a lot harder.
Not only is Harry having to grasp the fact that Voldemort is back and building an army, he is also still grieving a friend, and navigating a school where most people think that he is a liar. These struggles are only fuelled by the arrival of a new ‘teacher’: Dolores Jane Umbridge.
Who else here hated her more than Voldemort?
Seriously, what a horrific individual. Props to Imelda Staunton for playing her character so exquisitely well.
As Umridge refuses to teach practical magic and continues to feed the Ministry’s lies to the students of Hogwarts, Harry and his friends take it upon themselves to train up and learn to protect themselves. Thus, Dumbledore’s Army is formed.
Alongside returning favourites, Harry Potter and the Order of the Phoenix brings us even more new characters, including the likes of Natalia Tena as Tonks; Timothy Bateson as Kreacher, George Harris as Kingsley Shacklebolt, Kathryn Hunter as Mrs. Figg and more.
Though Harry Potter and the Goblet of Fire is where we see the tone of the story start to become increasingly darker, Order of the Phoenix is where it really kicks off. Despite the fact that Voldemort is more of a lingering evil presence, rather than a direct aggressor. Even within Harry’s own mind, where Voldemort is unaware of their connection.
Umbridge is the villainous focus; she’s the human equivalent of a juxtaposition. Fluffy and cute and pink on the outside, pure evil on the inside. A fantastic recipe for a villain, I’d say.
A core theme in Harry Potter and the Order of the Phoenix is Voldemort’s goal…
The goal of finding the prophecy that was told about Harry and himself. A prophecy that he will kill anyone to find. This is referred to from very early on in the film, but the Order themselves are aware of it as more of a weapon of sorts.
A weapon that Voldemort desires more than anything. They very thing that this recipe is inspired by!
Recipe Card
White Chocolate and Lemon Truffles | Harry Potter and the Order of the Phoenix
Ingredients
White chocolate and lemon truffles:
- 400 g [14 oz] white chocolate
- 150 ml [5.5 oz] double [heavy] cream
- 1 – 2 tsp lemon extract or flavour of your choice
Decoration:
- 250 g [8.75 oz] white chocolate
- Pale blue food colouring oil based
- Edible silver glitter
Instructions
- Make the truffle mix. Melt the white chocolate in a microwave safe bowl, microwaving in 20 second bursts and stirring in between so it doesn’t catch.
- Once melted, whisk in the double cream and extract (if using) until smooth. It may look a little strange but whisk until it is as smooth as possible.
- Pour into a container – I used a small cake tin – and chill for at least 5 hours, preferably overnight, until set.
- Once set, sit a spoon/melon baller in a mug of boiling hot water to warm it through.
- Prepare a baking tray by lining it with greaseproof paper/baking parchment.
- Using the hot melon baller, scoop out balls of the truffle mix and place them on the lined baking tray.
- Keep dipping the melon baller into the hot water to keep it warm – this will make this process smoother and quicker!
- Scoop any remaining scraps of truffle mix out and roll in your palms to round the shapes out.
- Chill the truffles in the fridge for at least 1 hour, or for at least 30 minutes in the freezer.
- Over a bain marie (pot of simmering hot water), melt the white chocolate for decorating.
- Gradually add the blue food colouring and whisk into the melting chocolate until you have achieved the right shade.
- Once the chocolate is melted, retrieve your truffles from the fridge/freezer and dip them in using a dipping tool or couple of spoons. Work quickly – before the truffles soften too much that it becomes difficult. They do not need to be super smooth!
- Place them back on the tray and then into the fridge for a few minutes to make sure they are completely set. The chocolate sets quickly once it hits the frozen truffles!
- Finish by spraying the edible silver glitter for that magical effect.
Notes
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