Ingredients
Truffle Base
- 9 ounces white chocolate chips
- 1/4 cup heavy cream
- Zest of two lemons
- 1 tablespoon lemon juice
- A few drops of yellow food coloring
Coating
- 1/4 cup powdered sugar
Instructions
- Melt Chocolate: Place the white chocolate chips and heavy cream into a heatproof bowl.
- Microwave Mixture: Heat the bowl in the microwave in 20-second bursts, stirring between each, until the chocolate is fully melted and smooth.
- Add Flavorings: Stir in the lemon zest, lemon juice, and yellow food coloring to combine everything evenly.
- Chill Mixture: Refrigerate the lemon chocolate mixture for 2 hours to firm up and make it easier to shape.
- Prepare Powdered Sugar: Sift the powdered sugar into a bowl to remove lumps for a smooth coating.
- Shape Truffles: Scoop spoonfuls of the chilled mixture and roll each into a ball using your hands.
- Coat Truffles: Roll each truffle ball evenly in the sifted powdered sugar to coat.
- Final Chill: Place the coated truffles on a parchment-lined board or sheet pan, then chill them again in the fridge for 30 minutes before serving.
Notes
- If white chocolate chips are not available, use chopped white chocolate.
- The food coloring is optional and primarily for visual appeal.
- Store truffles in an airtight container in the refrigerator for up to one week.
- For a zestier flavor, add more lemon zest or a little lemon extract.
- You can substitute heavy cream with coconut cream for a dairy-free version, though this will alter texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian