Creamy Lemon White Chocolate Truffles
These Lemon White Chocolate Truffles are like bite-sized sunshine. They combine the rich, buttery sweetness of white chocolate with the bright, tart punch of fresh lemon zest for a refreshing treat that melts in your mouth.
Ingredients
1 cup white chocolate chips (180 g)
1/4 cup butter (60 g)
1 big pinch salt
2 tbsp lemon zest (from 2 lemons)
3 tbsp heavy whipping cream (35% fat or higher)
1 tsp vanilla paste or extract (optional)
2-3 drops yellow food coloring (optional)
1/4 cup powdered sugar (for rolling)
a couple drops lemon extract
Instructions
1. Place the white chocolate chips in a medium mixing bowl and set aside.
2. In a small saucepan, melt the butter and salt with the lemon zest. Stir in the heavy cream and heat the mixture until almost boiling.
3. Pour the hot cream mixture through a fine-mesh sieve directly over the white chocolate chips to remove the zest for a smooth texture. Add the vanilla paste, lemon extract, and optional food coloring, then stir until the mixture is completely smooth.
4. Cover the truffle mixture and refrigerate until firm enough to shape, about 30 to 60 minutes.
5. Scoop heaping teaspoonfuls of the mixture and form into balls using your palms. Roll the balls in powdered sugar until coated.
6. Refrigerate the truffles for at least 30 minutes before serving.
Notes
Quality Matters: Use high-quality white chocolate (at least 20% cocoa butter) for the best melt.
Storage: Keep in an airtight container in the fridge for up to 2 weeks.
Variations: Try rolling in shredded coconut or dipping in melted white chocolate for a firmer shell.