Lemon Truffles
These lemon truffles are bright, creamy, and just sweet enough, with a soft citrus finish that feels so cheerful. They are the kind of little treat that looks elegant on a plate, yet comes together with simple ingredients and very little fuss.
Equipment
- 1 Small saucepan
- 1 Heat-safe bowl
- 1 Mixing spoon or spatula
- 1 Refrigerator for chilling
Ingredients
Lemon Truffles
- 8 oz white chocolate chopped
- 1 2/3 cup heavy cream
- 2 Tbsp butter
- 1 Tbsp fresh lemon zest
- 1 Tbsp fresh lemon juice
- 1 tsp alcohol-free vanilla
- 1 pinch salt
- 1 cup powdered sugar for rolling
Instructions
- Place the heavy cream and butter in a small saucepan over low heat. Warm it just until the butter melts and the mixture starts to steam, but do not let it boil.
- Set the white chocolate in a heat-safe bowl. Pour the warm cream mixture over the chocolate and let it sit for a minute so the chocolate can soften.
- Gently stir the mixture until it becomes silky and glossy. If a few pieces remain, let it sit briefly longer, then stir again.
- Mix in the lemon zest, lemon juice, alcohol-free vanilla, and salt. Stir until everything is fully combined and the filling tastes bright and balanced.
- Cover the bowl and refrigerate until the mixture is firm enough to scoop. This usually takes a few hours, depending on your fridge.
- Scoop small portions of the chilled mixture and roll them into smooth balls with your hands. If the mixture gets too soft, chill it again for a few minutes.
- Roll the truffles in powdered sugar or your coating of choice. Arrange them on a plate and chill again until ready to serve.
Notes
Store the truffles in an airtight container in the refrigerator for up to one week. For longer storage, freeze them in a sealed container, then thaw in the refrigerator before serving. These truffles are best served chilled or slightly softened at room temperature.