White Chocolate Lemon Truffles (Print Version)
# Ingredients:
→ Main Ingredients
01 -
10 ounces white chocolate chips (approximately 1.25 cups)
02 -
3 tablespoons unsalted butter
03 -
3 tablespoons heavy whipping cream
04 -
1 lemon, zested and juiced
05 -
1/4 cup powdered sugar
06 -
2-3 drops yellow food coloring (optional)
# Instructions:
01 -
Place the white chocolate in a medium, heat-proof bowl. Set aside.
02 -
In a medium saucepan, combine the butter, cream, and lemon zest. Warm over medium heat until the butter melts. Stir until small bubbles appear around the edges, then remove the pan from the heat.
03 -
Immediately pour the cream mixture through a fine-mesh strainer over the chocolate. Stir once, leave it for 1-2 minutes, then whisk gently until the chocolate melts. Add 1 tablespoon of lemon juice and food coloring, if using, and mix until smooth. Cover and refrigerate until firm, about 1 to 2 hours.
04 -
Use a tablespoon scoop or small spoon to scoop portions of the chilled ganache from the bowl. Roll between your hands to form a small ball, then roll in powdered sugar to coat.
05 -
Place the coated truffles on a baking tray or plate and refrigerate for at least 30 minutes. Serve and enjoy.
# Notes:
01 -
Use top-quality white chocolate for the best taste and texture.
02 -
Place the coated truffles in mini paper liners for easy storage and a nice presentation.
03 -
Lemon zest and juice can be substituted with 3-4 drops of lemon oil or 1/2 teaspoon of lemon extract.