Lemon Truffles Recipe
These Lemon Truffles are decadent, citrus-infused white chocolate treats perfect for any special occasion or a delightful homemade dessert. With a creamy lemon zest-infused ganache coated in confectioner’s sugar, they offer a smooth, tangy flavor balanced with the richness of white chocolate and butter.
- Prep Time: 20 minutes
- Cook Time: 1 minute (active heating) plus 2 hours chilling
- Total Time: 2 hours 20 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Microwaving
- Cuisine: American
- Diet: Vegetarian
Ingredients
Truffle Mixture
- 1/2 cup heavy cream
- Zest peeled from one lemon (yellow part only, avoid white pith)
- 10 ounces white melting wafers
- 3 Tbsp fresh lemon juice
- 2 Tbsp butter, softened
Coating
- Confectioner’s sugar for coating
Instructions
- Steep the Lemon Zest: Place the heavy cream and strips of lemon zest in a small microwave-safe glass bowl. Microwave on high for 45 seconds to one minute, just until it comes to a boil. Cover with plastic wrap and let the mixture steep at room temperature for 15 minutes to infuse the cream with lemon flavor.
- Prepare the White Chocolate: Place the white chocolate melting wafers in a separate microwave-safe glass bowl, ready for melting.
- Heat and Strain the Cream: Strain the lemon zest from the cream and reheat the cream briefly in the microwave until it is simmering. Pour the hot cream over the white chocolate wafers, allowing them to sit undisturbed for 2 to 3 minutes to soften and start melting.
- Melt the Chocolate: Stir the cream and chocolate together until smooth and fully melted. If necessary, microwave the mixture for an additional 15 seconds but avoid overheating to prevent scorching.
- Add Butter and Lemon Juice: Stir in the softened butter and fresh lemon juice until fully incorporated, producing a smooth ganache mixture.
- Chill the Mixture: Cover the bowl with a kitchen towel and refrigerate the mixture for about 2 hours, or until firm enough to scoop easily.
- Form the Truffles: Using a 1-inch cookie scoop or melon baller, portion out the chilled ganache. Quickly roll each portion into a smooth ball with your hands, working fast to prevent the mixture from softening too much. Place the formed truffles on a baking sheet lined with parchment paper.
- Coat the Truffles: Roll each truffle in confectioner’s sugar to coat evenly. For a thicker coating, roll a second time if desired.
- Chill and Serve: Refrigerate the coated truffles until ready to serve. They can also be frozen and enjoyed straight from the freezer.
Notes
- Use only the yellow part of the lemon zest to avoid bitterness from the white pith.
- Work quickly when rolling truffles to avoid melting from hand warmth.
- Truffles can be stored in the refrigerator or freezer; serve chilled or frozen based on preference.
- Be careful not to overheat the chocolate during melting to prevent scorching.
Find it online: https://bitezly.com/lemon-truffles-recipe/
