Description
These luscious Lemon Truffles combine creamy white chocolate with fresh lemon zest and juice for a tangy, sweet treat. Perfect for a refined dessert or a special occasion, these no-bake truffles offer a delicate balance of citrus brightness and indulgent creaminess.
Ingredients
Scale
Truffle Mixture
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 2 tbsp lemon zest
- 2 tbsp lemon juice
- 1/2 tsp vanilla extract
Coating
- 1/4 cup powdered sugar
Instructions
- Melt White Chocolate and Cream: In a heatproof bowl set over a double boiler, gently melt the white chocolate chips with the heavy cream, stirring continuously until the mixture is completely smooth and combined.
- Add Flavorings: Remove the bowl from heat and stir in the lemon zest, lemon juice, and vanilla extract thoroughly to incorporate the citrus and vanilla flavors evenly throughout the mixture.
- Chill the Mixture: Place the bowl in the refrigerator and chill for 1 to 2 hours, or until the truffle mixture is firm enough to handle.
- Form Truffle Balls: Once firm, scoop the mixture into small balls using a spoon or melon baller. Then roll each ball in powdered sugar to coat evenly, creating a sweet outer layer.
- Final Chill: Return the powdered sugar-coated truffles to the refrigerator and chill for an additional 30 minutes to set before serving.
Notes
- Use fresh lemon zest and juice for the best bright citrus flavor.
- Ensure the white chocolate does not overheat while melting to prevent burning.
- Store the truffles in an airtight container in the refrigerator for up to one week.
- For a more intense lemon flavor, add a little more zest or a drop of lemon extract if desired.
- Roll truffles in finely chopped nuts or coconut flakes for a different coating option.
