Christmas Calendar 2016 - White chocolate truffle with lemon curd

The final sweet treat for the Christmas of 2016, which time is form white chocolate - lemon curd truffle coated in white chocolate. So if we do not get a White Christmas, when I can at least serve White Christmas marzipan sweets.

I have found this recipe in the magazine "Isabellas" (issue 06/2016), and I have made no modification to it.

White chocolate truffle with lemon curd: -approx 25 pieces

• ½ dl dairy whipping cream
• 200 g white chocolate
• 200 g almond flour
• ½ dl lemon  curd
• 400 g white chocolate
• decoration viols

1. Heat up the dairy whipping cream.
2. Chopped the white chocolate (200 g), add it to a mixing bowl.
3. Pour the cream over the white chocolate.
4. Place the mixing bowl in a water bath.
5. Stir until the white chocolate in melted.
6. Add into the almond flour and lemon curd.
7. Stir everything together.
8. Place this chocolate mass cold inthe refrigerator for 2-3 hours or night over.
9. Use two tea spoons to form the truffle mass into ball shape. You can use your hands for the last finishing touch. 
10. Temper the white chocolate.
11. Cover the truffle mass in the melted white chocolate, one piece by the time,so the truffle mass does not melt in the melted chocolate.
12. Sprinkle the truffle balls with decoration viols.
13. Lets the chocolate dry, before the truffle is stored in air tight containers in the refrigerator for later use.