Lemon Truffles Recipe

These delightful lemon truffles are a perfect blend of creamy, zesty, and sweet. They make a wonderful treat for any occasion and are surprisingly easy to make!

Ingredients:

  • 200g (7 oz) white chocolate, finely chopped
  • 1/4 cup heavy cream
  • 2 tbsp unsalted butter
  • 2 tbsp lemon juice (freshly squeezed for the best flavor)
  • 1 tsp lemon zest
  • 1/4 tsp vanilla extract
  • Pinch of salt
  • 1 cup powdered sugar (for coating)
  • Optional: yellow food coloring (a drop or two for a vibrant color)

Instructions:

  1. Prepare the Chocolate Mixture:
    • Place the finely chopped white chocolate in a heatproof bowl.
    • In a small saucepan, heat the heavy cream and butter over medium heat until the mixture just starts to simmer. Do not let it boil.
    • Pour the hot cream mixture over the white chocolate. Let it sit for a minute to melt the chocolate, then stir gently until smooth.
  2. Add Flavor and Color:
    • Add the lemon juice, lemon zest, vanilla extract, and a pinch of salt to the chocolate mixture. Stir well to combine.
    • If using, add a drop or two of yellow food coloring and mix until the color is evenly distributed.
  3. Chill the Mixture:
    • Cover the bowl with plastic wrap and refrigerate for about 2 hours or until the mixture is firm enough to handle.
  4. Form the Truffles:
    • Use a small cookie scoop or a teaspoon to scoop out portions of the mixture. Roll each portion between your palms to form small balls.
    • Place the truffle balls on a baking sheet lined with parchment paper.
  5. Coat the Truffles:
    • Pour the powdered sugar into a shallow bowl.
    • Roll each truffle in the powdered sugar until fully coated. For a thicker coating, you can roll them a second time after the first layer has absorbed a bit into the truffle.
  6. Chill and Serve:
    • Place the coated truffles back on the parchment-lined baking sheet and refrigerate for another 30 minutes to set.
    • Serve chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.

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