Description
These delightful Lemon Truffles combine creamy white chocolate with fresh lemon zest and juice for a refreshing citrus twist. Smooth, melt-in-your-mouth, and coated in powdered sugar, these no-bake treats are perfect for an elegant dessert or a sweet snack.
Ingredients
Scale
Truffle Base
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
Coating
- 1/2 cup powdered sugar (for rolling)
Instructions
- Combine Ingredients: In a small saucepan, combine the white chocolate chips, heavy cream, and unsalted butter. Heat over low heat, stirring constantly to ensure the mixture melts smoothly and evenly without burning.
- Add Flavorings: Once fully melted and smooth, remove the saucepan from heat. Stir in the lemon zest, lemon juice, vanilla extract, and salt until all ingredients are fully incorporated, creating a fragrant lemon-infused chocolate mixture.
- Chill the Mixture: Transfer the mixture to a bowl and refrigerate for 2 to 3 hours, or until it becomes firm enough to scoop and form into balls.
- Form Truffles: Using a small cookie scoop or spoon, portion out the chilled mixture into 1-inch balls. Roll each ball between your palms to smooth the surface evenly.
- Coat the Truffles: Roll each smooth ball in powdered sugar until fully coated, giving them a decorative and sweet outer layer.
- Final Chill: Place the coated truffles on a parchment-lined tray and refrigerate for an additional 30 minutes to set before serving. Store any leftovers in the refrigerator to maintain firmness.
Notes
- For a sweeter or textured coating, try rolling the truffles in white chocolate shavings or finely crushed vanilla cookies instead of powdered sugar.
- Increase the amount of lemon zest for a more intense citrus flavor.
