Description
Delicious and creamy lemon truffles coated in powdered sugar or coconut, perfect for gifts or a sweet treat.
Ingredients
Scale
- 12 oz (340 g) good quality white chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- Zest of 2 medium lemons, very finely grated
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract, optional
- Pinch of fine salt
- Coatings: powdered sugar, finely shredded coconut, or melted white chocolate for dipping
Instructions
- Put the chopped white chocolate in a heat safe bowl.
- In a small saucepan, heat cream, butter, and lemon zest over low heat until steaming.
- Pour hot cream mixture through a fine strainer over the white chocolate.
- Let sit for 2 minutes without stirring.
- Stir gently from the center out until smooth.
- If needed, set the bowl over a simmering water bath to melt any remaining bits.
- Stir in the fresh lemon juice and taste; adjust if necessary.
- Cover and refrigerate for 1 to 2 hours until scoopable.
- Use a small scoop or teaspoon to portion and roll the mixture into small balls.
- Roll in powdered sugar or coconut, or dip in melted white chocolate.
- Chill the finished truffles for 20 minutes before serving.
Notes
Store truffles in an airtight container for up to 1 week in the fridge, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg