Description
Delight in these elegant White Chocolate Lemon Truffles, a luscious and tangy treat perfect for any occasion. Crafted with creamy white chocolate, fresh lemon zest and juice, and a buttery finish, these truffles are coated in a light dusting of powdered sugar, offering a smooth texture with a refreshing citrus twist. Ideal as a sophisticated dessert or gift, they come together with simple ingredients and require chilling to achieve their decadent shape.
Ingredients
Scale
Truffle Mixture
- 1 cup white chocolate, chopped
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Pinch of salt
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Melt the Chocolate Mixture: In a small saucepan over low heat, gently melt the white chocolate, heavy cream, and unsalted butter together, stirring constantly to create a smooth, homogeneous mixture without burning.
- Add Flavorings: Remove the saucepan from the heat and stir in the lemon zest, lemon juice, and a pinch of salt until everything is fully combined, infusing the mixture with bright citrus notes.
- Chill the Mixture: Pour the mixture into a shallow bowl and refrigerate for 1 to 2 hours or until it firms up sufficiently to scoop easily.
- Shape the Truffles: Once the mixture is set, use a teaspoon or melon baller to portion out small amounts and roll each into a smooth ball using your hands.
- Coat with Powdered Sugar: Roll each formed truffle in powdered sugar to evenly coat, adding a delicate sweetness and attractive finish.
- Final Chill: Place the coated truffles back in the refrigerator for an additional 30 minutes to fully set before serving, ensuring the perfect texture.
Notes
- For best results, use good-quality white chocolate to ensure a rich flavor.
- Handle the mixture quickly when shaping to prevent it from melting too much from your hands’ warmth; chilling hands with cold water helps.
- Store truffles in an airtight container in the refrigerator for up to one week.
- Optionally, you can roll truffles in finely grated coconut or crushed nuts instead of powdered sugar for variation.
- A food thermometer is not necessary, but all melting should be done gently on low heat to avoid burning the chocolate.
