Lemon White Chocolate Truffles
Lemon White Chocolate Truffles are a delightful fusion of creamy white chocolate and zesty lemon. With their bright, fresh flavor and smooth texture, they make the perfect treat for any occasion.
Ingredients
- For the Truffle Filling:
- 12 oz 340g white chocolate, chopped into small pieces
- 1/2 cup heavy cream
- 1 tbsp unsalted butter softened
- 2 tsp fresh lemon zest about 1 lemon
- 1-2 tbsp fresh lemon juice adjust for desired tanginess
- 1/4 tsp vanilla extract optional
- Pinch of salt
- For the Coating:
- 8 oz 225g white chocolate, melted
- Finely chopped pistachios lemon zest, or edible glitter (optional, for decoration
Instructions
- 1️⃣ Prepare the Truffle Filling
- Place the chopped white chocolate in a heatproof bowl.
- In a saucepan, heat the heavy cream over medium heat until it just starts to simmer.
- Pour the hot cream over the white chocolate and let it sit for 2-3 minutes to soften. Stir until smooth and creamy.
- 2️⃣ Add Lemon and Butter
- Stir in the softened butter, lemon zest, and a pinch of salt into the chocolate mixture.
- Add the fresh lemon juice and stir to combine. Taste and adjust the lemon juice for desired tanginess.
- 3️⃣ Chill the Truffle Mixture
- Allow the mixture to cool to room temperature.
- Cover and refrigerate for 2 hours, or until firm enough to scoop and roll.
- 4️⃣ Shape the Truffles
- Scoop small portions of the chilled mixture and roll them into smooth balls.
- Place the truffles on a parchment-lined tray.
- 5️⃣ Coat the Truffles in White Chocolate
- Melt the second batch of white chocolate using a double boiler or microwave.
- Dip each truffle into the melted chocolate, coating it completely.
- 6️⃣ Decorate the Truffles
- While the coating is still soft, sprinkle with chopped pistachios, lemon zest, or edible glitter for decoration.
- 7️⃣ Set the Truffles
- Place the coated truffles back on the parchment-lined tray and refrigerate for 30 minutes to set.
Tried this recipe?Let us know how it was!