Ingredients
- White chocolate chips: 12 ounces
- Heavy cream: 1/2 cup
- Lemon zest: 2 teaspoons
- Lemon juice: 1 tablespoon
- Unsalted butter, softened: 2 tablespoons
- Powdered sugar: 1/2 cup (for rolling)
- Yellow food coloring (optional): 2 drops
Instructions
- Step 1: Place the white chocolate chips in a heatproof bowl.
- Step 2: In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the white chocolate chips. Let it sit for 1 minute to soften the chocolate.
- Step 3: Add the lemon zest, lemon juice, and softened butter to the white chocolate and cream mixture. Stir until smooth and all ingredients are fully combined. Add yellow food coloring if using.
- Step 4: Cover the bowl with plastic wrap, pressing the plastic wrap directly onto the surface of the truffle mixture. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Step 5: Once the mixture is firm, scoop out small portions using a spoon or melon baller. Roll each portion into a ball.
- Step 6: Roll each truffle ball in powdered sugar to coat completely. Place the finished truffles on a parchment-lined baking sheet and refrigerate for at least 30 minutes before serving to allow them to firm up further.
Notes
- Store truffles in an airtight container in the refrigerator for up to a week; they're best enjoyed cold.
- These truffles are best served chilled to maintain their shape and delightful texture, and they pair beautifully with a cup of Earl Grey tea.
- If your truffle mixture is too soft to roll after chilling, pop it back in the refrigerator for another 30-60 minutes to firm up further.
- For an extra burst of lemon flavor, gently massage the lemon zest with the sugar before adding it to the chocolate mixture to release its oils.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American