Lemon Truffles
A delightful treat that balances bright citrus notes with creamy sweetness, perfect for casual gatherings or festive occasions.
Ingredients
Truffle Filling
- 4.5 cups white baking chips, divided For a creamy sweetness
- 2 fl oz heavy cream Adds moisture and richness
- 1 tbsp lemon juice Provides bright acidity
- 1 tsp lemon zest Adds vibrant citrus flavor
Coating
- 2.5 cups white baking chips For dipping
- optional coconut oil For a smoother coating
Instructions
Preparation
- Place 2 cups of white baking chips into a medium or large microwave-safe bowl.
- Heat the heavy cream in the microwave until very hot but not boiling.
- Pour the hot cream over the white baking chips and gently stir until melted and smooth.
- If necessary, heat again for 15-20 seconds and stir until smooth.
- Stir in the lemon juice and lemon zest, and mix thoroughly.
- Refrigerate the mixture for about one hour until firm enough to scoop.
Rolling and Dipping
- Using a 1-tablespoon cookie scoop, measure out scoops of the filling and roll them into smooth balls.
- Place the truffle balls on a parchment-lined baking sheet.
- Freeze the truffles for about 15-20 minutes until solid.
- Melt the remaining 2.5 cups of white baking chips in the microwave, adding coconut oil if desired.
- Dip each truffle ball into the melted chocolate, ensuring full coating.
- Shake off excess chocolate and place back onto parchment paper.
- Decorate as desired with additional chocolate or lemon zest.
- Allow the dipped truffles to set in the refrigerator until the coating is firm.
- Store in an airtight container until ready to enjoy.
Notes
For best results, ensure the heavy cream is hot enough to melt the chocolate without boiling. Refrigerate the filling well before rolling to prevent melting during dipping.