Description
These White Chocolate Lemon Truffles are a delightful no-bake treat combining creamy white chocolate with fresh lemon zest and juice for a refreshing citrus twist. Coated in powdered sugar, they offer a perfectly balanced sweet and tangy flavor, making a sophisticated and easy-to-make dessert ideal for any occasion.
Ingredients
Scale
Truffle Mixture
- 1 cup white chocolate, chopped
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- Pinch of salt
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Melt the mixture: In a small saucepan over low heat, melt the white chocolate, heavy cream, and butter together, stirring constantly until smooth. This ensures a creamy and well-blended base for the truffles.
- Add lemon flavor: Remove the saucepan from heat and mix in the lemon zest, lemon juice, and a pinch of salt until fully combined, infusing the mixture with fresh citrus notes.
- Chill to set: Pour the mixture into a shallow bowl and refrigerate for about 1-2 hours or until it is firm enough to scoop, allowing the truffle base to solidify properly.
- Scoop and shape: Once set, use a teaspoon or melon baller to scoop small portions of the mixture and roll each portion into a smooth ball using your hands.
- Coat the truffles: Roll each truffle in powdered sugar to coat them evenly, adding a sweet and delicate outer layer.
- Final chilling: Refrigerate the powdered truffles for 30 minutes before serving or until they are fully set, ensuring a firm and enjoyable texture.
Notes
- Use good quality white chocolate for the best flavor and texture.
- Ensure the mixture is sufficiently chilled before scooping to make rolling easier.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For added texture, consider rolling truffles in finely chopped nuts or coconut flakes as an alternative to powdered sugar.
- Allow truffles to come to room temperature a few minutes before serving for the best flavor.
