Description
Delight in these luscious White Chocolate Lemon Truffles, a no-bake dessert combining the creamy sweetness of white chocolate with a bright lemon twist. Perfectly smooth and coated in powdered sugar, these truffles offer a refreshing and elegant treat that’s simple to prepare and sure to impress.
Ingredients
Scale
Truffle Mixture
- 12 oz white chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- Zest of 1 large lemon
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon salt
Coating
- Powdered sugar (for rolling)
Instructions
- Heat the Cream Mixture: In a small saucepan over medium heat, combine the heavy cream, unsalted butter, lemon zest, lemon juice, vanilla extract, and salt. Heat the mixture until it is hot and just beginning to simmer, ensuring it does not boil.
- Melt the Chocolate: Place the white chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate and let it sit untouched for 2–3 minutes to allow the chocolate to soften.
- Combine Until Smooth: Stir the mixture gently until the chocolate is completely melted and the mixture is smooth and fully combined.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate for 1–2 hours, or until the mixture is firm enough to scoop and shape.
- Form the Truffles: Once chilled, use a small cookie scoop or spoon to portion out the mixture. Roll each portion into a smooth ball using your hands.
- Coat the Truffles: Roll each ball in powdered sugar until fully coated to create a delicate outer layer.
- Store: Place the coated truffles in an airtight container and refrigerate until ready to serve. Enjoy chilled for the best texture and flavor.
Notes
- For a more intense lemon flavor, add a few drops of lemon extract to the cream mixture before heating.
- Try rolling the truffles in finely crushed freeze-dried raspberries or shredded coconut to create delicious variations.
