Ingredients
Scale
- 12 oz (340 g) white chocolate, chopped or chips
- 1/2 cup (120 ml) heavy cream
- 3 tablespoons unsalted butter, room temperature
- Zest of 2 large lemons (reserve extra for coating)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon pure vanilla extract
- Pinch of fine salt
- Extra white chocolate for coating or 1/2 cup powdered sugar for dusting
- Optional: 1/2 teaspoon lemon extract or 1 teaspoon lemon oil for extra punch
Instructions
- Grate the zest from two large lemons into a small bowl and chop the white chocolate into small pieces.
- In a saucepan, combine the heavy cream and lemon zest and heat over medium-low until hot, without boiling.
- Remove from heat, cover, and let steep for 10 minutes; strain if desired.
- Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth.
- Add butter, lemon juice, vanilla, and salt, mixing fully.
- Cover the ganache with plastic wrap and refrigerate for 1.5 to 2 hours until firm.
- Once firm, use a small scoop to portion the ganache and roll into smooth balls.
- Coat truffles in melted white chocolate, lemon zest, or powdered sugar.
- Chill coated truffles for 20-30 minutes until set and serve.
Notes
These truffles store well in the fridge for up to 7 days or can be frozen for up to 3 months. Serve slightly cool for optimal texture.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 truffle
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon truffles, chocolate truffles, easy dessert, no-bake chocolate, citrus dessert