Lemon Truffles
These creamy lemon truffles are full of rich and velvety white chocolate and bright lemon -- delightfully delicious!
Servings: 12
Calories: 138kcal
Ingredients
- 1 cup white chocolate chips
- ¼ cup butter
- 1 lemon zest (roughly 1 tablespoon of zest)
- 3 tablespoons heavy whipping cream
- ½ teaspoons lemon extract
- ¼ teaspoons vanilla extract
- 2 to 3 drops yellow food coloring, optional
- ¼ cup powdered sugar
Instructions
- Add the white chocolate chips to a medium mixing bowl. Set aside.
- In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
- Scoop 1 to 1½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
- Refrigerate the truffles for at least 1 hour before enjoying them.
Video
Notes
- You can use 3 to 4 drops of lemon oil if you do not have the lemon extract.
- Make sure you take this off the heat as soon as it starts to simmer, or the butter and cream will begin to separate.
- If the lemon truffle mixture is too warm, it will not form into balls properly. Make sure you don’t skimp on the time in the fridge for this step. I know it’s hard to wait for the yummy outcome, but it’s important!
- Using a small cookie scoop or melon baller would give you uniform balls and the size you want for these truffles.
Nutrition
Calories: 138kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 48mg | Fiber: 1g | Sugar: 11g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg