Description
Delightful Lemon Truffles made with creamy white chocolate and fresh lemon zest, offering a tangy twist on a classic no-bake dessert. These smooth, melt-in-your-mouth truffles are easy to prepare and perfect for citrus lovers looking for a sweet treat with a refreshing lemon flavor.
Ingredients
Scale
Truffle Mixture
- 1 (11-ounce) package white chocolate chips
- ¼ cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- ¼ teaspoon salt
- Optional: yellow food coloring or extra lemon zest for garnish
Coating
- ½ cup powdered sugar (for rolling)
Instructions
- Melting Ingredients: In a heatproof bowl, combine white chocolate chips, heavy cream, and unsalted butter. Microwave in 20-second intervals, stirring between each until the mixture is completely melted and smooth.
- Mixing in Flavors: Stir in lemon zest, fresh lemon juice, salt, and a drop of yellow food coloring if desired. Mix thoroughly until fully combined and glossy.
- Chilling Mixture: Cover the bowl and refrigerate the mixture for 2–3 hours or until it is firm enough to scoop.
- Forming Truffles: Using a small scoop or spoon, portion the chilled mixture and roll into 1-inch balls using your hands.
- Coating: Roll each truffle in powdered sugar to evenly coat them.
- Setting Truffles: Place the sugar-coated truffles on a parchment-lined tray and refrigerate for an additional 15–30 minutes until set.
- Serving: Serve the truffles chilled or at room temperature for best flavor and texture.
Notes
- For extra lemony flavor, add a touch of lemon extract to the mixture before chilling.
- Store the truffles in an airtight container in the refrigerator for up to 5 days.
- For variety, roll truffles in crushed freeze-dried raspberries or shredded coconut instead of powdered sugar.
