Lemon Truffles Recipe
Ingredients:
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons lemon juice (freshly squeezed)
- 1 teaspoon lemon zest
- 1/2 teaspoon vanilla extract
- A pinch of salt
- 1/2 cup powdered sugar (for coating)
Instructions:
- Prepare the Ingredients:
- Zest the lemon and squeeze the juice. Set aside.
- Melt the White Chocolate:
- In a heatproof bowl, combine the white chocolate chips and unsalted butter.
- Heat in the microwave in 30-second intervals, stirring between each, until fully melted and smooth.
- Make the Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
- Pour the hot cream over the melted white chocolate and butter mixture. Let it sit for a minute, then stir until smooth and combined.
- Add Flavors:
- Stir in the lemon juice, lemon zest, vanilla extract, and a pinch of salt into the chocolate mixture. Mix until everything is well combined.
- Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
- Form the Truffles:
- Once the mixture is firm, use a small cookie scoop or a teaspoon to scoop out small portions of the ganache.
- Roll each portion into a ball using your hands. (If the mixture gets too soft to handle, return it to the fridge for a few minutes.)
- Coat the Truffles:
- Roll each truffle in powdered sugar to coat it evenly.
- Place the coated truffles on a baking sheet lined with parchment paper.
- Chill Again:
- Refrigerate the truffles for another 30 minutes to set before serving.
Tips:
- For a different twist, you can roll the truffles in finely grated coconut or crushed cookies instead of powdered sugar.
- Keep the truffles stored in an airtight container in the refrigerator for up to a week.
Enjoy your delicious lemon truffles!
