Description
Bright, creamy, and melt-in-your-mouth, these lemon truffles are the perfect palate cleanser after rich desserts. They’re easy to make and absolutely irresistible!
Ingredients
Ganache:
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1 cup white chocolate chips (high-quality)
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¼ cup heavy cream (or full-fat coconut milk for richness)
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1 tbsp unsalted butter, room temp
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1 tbsp fresh lemon juice
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1½ tsp lemon zest
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½ tsp vanilla extract
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Pinch of salt
Coating:
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8 oz white chocolate bar (for a smooth, crisp shell)
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Optional: yellow sanding sugar or powdered sugar for garnish
Tips: Use fresh lemon juice and zest for maximum brightness.
Instructions
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Make the Lemon Ganache:
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In a small saucepan, combine cream, butter, lemon juice, zest, vanilla, and salt. Heat gently over low, just until steaming and butter melts.
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Remove from heat and add white chocolate chips. Let sit 1 minute, then stir until smooth.
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Chill:
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Pour ganache into a shallow bowl, press plastic wrap directly on the surface, and refrigerate 1–2 hours (or overnight) until firm.
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Scoop and Roll:
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Using a small scoop or teaspoon, portion ganache and roll into 1-inch balls.
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Place on a parchment-lined tray and freeze 15 minutes.
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Melt Coating Chocolate:
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Use a double boiler or microwave (20-second bursts, stirring in between) to melt 8 oz white chocolate.
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Dip Truffles:
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Remove truffles from freezer. Submerge in melted chocolate, tap off excess, and return to tray.
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Garnish immediately with sanding sugar or powdered sugar, if desired.
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Set:
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Refrigerate 10–15 minutes until chocolate shell is firm.
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Notes
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Serve on a white platter or in petite candy cups.
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Perfect as a palate cleanser, party treat, or holiday gift.