Indulge in the tangy-sweet goodness of these delightful lemon truffles. With a creamy, citrusy center enrobed in smooth white chocolate, they’re perfect for any occasion.
Ingredients
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- Zest of 2 lemons
- 2 tablespoons lemon juice
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar, plus extra for coating
- Yellow food coloring (optional)
- Lemon zest or yellow sprinkles for garnish (optional)
Instructions
- In a heatproof bowl, combine the white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring after each, until the chocolate is melted and the mixture is smooth. Alternatively, you can melt the chocolate and cream together using a double boiler.
- Stir in the lemon zest, lemon juice, and softened butter until well combined. If desired, add a few drops of yellow food coloring to achieve a vibrant lemon hue.
- Gradually add the powdered sugar to the mixture, stirring until it forms a smooth, thick dough. If the mixture is too sticky, refrigerate it for 15-20 minutes until firm enough to handle.
- Once the dough has firmed up, scoop out teaspoon-sized portions and roll them into balls between your palms. Place the truffles on a baking sheet lined with parchment paper.
- If desired, roll the truffles in powdered sugar or coat them with yellow sprinkles for a decorative touch.
- Chill the truffles in the refrigerator for at least 30 minutes, or until firm.
- Serve chilled and enjoy the burst of lemony goodness with every bite!
These lemon truffles are best stored in an airtight container in the refrigerator and consumed within a week for optimal freshness. Enjoy!
