Description
These White Chocolate Lemon Truffles are a decadent no-bake dessert combining creamy white chocolate with a bright citrus punch. Infused with fresh lemon zest and juice, and rolled in powdered sugar, these easy-to-make truffles are perfect for a refreshing treat or elegant gift.
Ingredients
Scale
Truffle Mixture
- 12 oz white chocolate, finely chopped
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- Pinch of salt
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Heat Cream Mixture: In a small saucepan over medium heat, combine the heavy cream, butter, lemon zest, lemon juice, and salt. Heat just until it begins to simmer, then immediately remove from heat to prevent boiling.
- Melt Chocolate: Place the finely chopped white chocolate in a heatproof bowl and pour the warm cream mixture over it. Let sit undisturbed for 2–3 minutes to soften the chocolate, then stir gently until completely smooth and melted.
- Flavor and Chill: Stir in the vanilla extract until incorporated. Cover the bowl with plastic wrap and refrigerate for 2 to 3 hours, or until the mixture is firm enough to scoop and handle.
- Form Truffles: Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll each portion between your palms to form smooth balls.
- Coat Truffles: Roll each truffle ball in powdered sugar to coat evenly. Shake off any excess sugar.
- Store: Place the coated truffles in an airtight container and keep refrigerated until ready to serve to maintain firmness and freshness.
Notes
- For an extra lemony punch, add a drop of lemon extract to the mixture before chilling.
- Try rolling the truffles in crushed freeze-dried raspberries or coconut flakes for a flavorful twist and colorful presentation.
