White Chocolate Lemon Truffles
Ingredients:
8 oz white chocolate, finely chopped
1/4 cup heavy cream
2 tablespoons unsalted butter
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
8 oz white chocolate, melted (for coating)
Extra lemon zest and white chocolate shavings (for garnish)
Directions:
In a small saucepan over low heat, combine heavy cream and butter until just simmering.
Pour the hot cream mixture over the chopped white chocolate in a bowl. Let sit for 1 minute, then stir until smooth.
Stir in the lemon zest, lemon juice, and vanilla extract. Mix well.
Refrigerate the mixture for 2 hours or until firm enough to scoop.
Scoop small amounts and roll into balls. Freeze the balls for 20 minutes to firm up.
Dip each ball into the melted white chocolate and place on a parchment-lined tray.
Immediately sprinkle with lemon zest and white chocolate shavings.
Refrigerate until set, about 30 minutes. Serve chilled.
Prep Time: 25 minutes | Cooking Time: 5 minutes | Total Time: 3 hours (including chilling)
Kcal: 120 kcal per truffle | Servings: 20 truffles
Tips:
Use a melon baller or small cookie scoop for even-sized truffles.
Freeze truffles before coating to prevent them from melting in the warm chocolate.
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