Lemon Truffles

Introduction

These lemon truffles are bright, creamy, and melt-in-your-mouth delicious. They combine white chocolate, fresh lemon, and butter into a smooth, rich filling that’s rolled in powdered sugar for a perfect sweet-tart finish. They’re easy to make and require no baking, making them ideal for holidays, parties, or gifting.

Ingredients

• 8 oz (225 g) white chocolate, finely chopped
• 3 tbsp unsalted butter
• 3 tbsp heavy cream
• 1 tbsp lemon zest (finely grated)
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract
• 1 cup powdered sugar (for coating)

Instructions

1. Place the chopped white chocolate in a heatproof bowl.
2. In a small saucepan, combine the butter, heavy cream, lemon zest, and lemon juice. Heat over medium-low until the mixture begins to simmer gently. Do not boil.
3. Remove from heat and immediately pour the hot mixture over the white chocolate. Let it sit for 2 minutes to soften the chocolate.
4. After resting, stir gently with a spatula until the chocolate melts completely and the mixture becomes smooth. If some pieces remain unmelted, place the bowl over a pot of gently simmering water and stir until smooth.
5. Stir in the vanilla extract.
6. Cover the bowl and refrigerate for 1–2 hours, or until the mixture is firm enough to scoop.
7. Place the powdered sugar in a shallow dish.
8. Scoop out small portions of the chilled mixture using a teaspoon or cookie scoop. Roll each portion quickly between your palms to form smooth truffle balls.
9. Roll each ball in powdered sugar until fully coated.
10. Arrange the truffles on a parchment-lined tray and refrigerate for 20 minutes to set.
11. Store in an airtight container in the refrigerator for up to one week.