Lemon Truffles Recipe

Lemon Truffles are delightfully creamy and tangy bites that are coated in a smooth white chocolate shell. They’re not overly sweet but perfectly balanced with a zesty lemon flavor.

I think they’re perfect for any time of year, especially spring and summer. If you’re a fan of citrusy treats, you’ve come to the right place. When you make a creamy lemon filling and pair it with a luscious white chocolate coating, you get the perfect truffle. The addition of a touch of lemon zest just sends it over the top. I’ve really been in the mood for a refreshing dessert, and these dreamy truffles remind me of sunny days and cheerful gatherings. Not a fan of overly sweet treats? Don’t worry, these truffles are perfectly balanced with a tangy kick.

Kitchen Equipment Needed:

• Mixing bowls
• Whisk
• Saucepan
• Baking sheet
• Parchment paper
• Double boiler or microwave for melting chocolate
• Zester or fine grater

Ingredients:

For the Truffle Filling:

• 1/2 cup heavy cream
• 1/4 cup unsalted butter
• 10 oz white chocolate, finely chopped
• 2 tablespoons lemon zest (from about 2 lemons)
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt

For the Coating:

• 12 oz white chocolate, melted
• Extra lemon zest for garnish (optional)

Directions:

Prepare the Truffle Filling:

1. Heat Cream and Butter: In a small saucepan, heat the heavy cream and butter over medium heat until the butter melts and the mixture just begins to simmer. Do not boil.
2. Melt White Chocolate: Place the finely chopped white chocolate in a mixing bowl. Pour the hot cream mixture over the white chocolate and let it sit for a minute to melt.
3. Stir Until Smooth: Stir the mixture until the chocolate is completely melted and smooth. If needed, you can microwave it in short bursts, stirring in between, to ensure it’s fully melted.
4. Add Lemon and Salt: Stir in the lemon zest, fresh lemon juice, and salt until well combined.
5. Chill the Mixture: Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.

Form the Truffles:

1. Scoop and Roll: Line a baking sheet with parchment paper. Using a small cookie scoop or spoon, scoop out small portions of the chilled lemon mixture and roll them into balls. Place the balls on the prepared baking sheet.
2. Freeze: Freeze the truffle balls for about 30 minutes to make them easier to dip in chocolate.

Coat the Truffles:

1. Melt White Chocolate: Melt the remaining white chocolate in a double boiler or in the microwave in short bursts, stirring frequently until smooth.
2. Dip Truffles: Using a fork or dipping tool, dip each truffle ball into the melted white chocolate, allowing the excess to drip off. Place the coated truffles back on the parchment-lined baking sheet.
3. Garnish: While the coating is still wet, sprinkle a little extra lemon zest on top for garnish, if desired.

Chill and Serve:

1. Set the Truffles: Refrigerate the truffles for about 30 minutes, or until the chocolate coating is set.
2. Enjoy: These Lemon Truffles are a refreshing, tangy treat perfect for any occasion. Enjoy their creamy, zesty goodness!

Note:

These truffles can be stored in an airtight container in the refrigerator for up to a week. Serve chilled for the best texture and flavor.