White Chocolate Lemon Truffles
Creamy white chocolate ganache truffles flavored with lemon zest and rolled in powdered sugar.
Equipment
- Small saucepan
- Heatproof bowl
- Fine mesh sieve
- Cookie scoop
- Parchment lined tray
Ingredients
Main Ingredients
- 1 cup white chocolate chips
- ¼ cup unsalted butter
- 1 medium lemon zested
- 3 tbsp heavy whipping cream
- ½ tsp lemon extract
- 2 drops yellow food coloring optional
- ¼ cup powdered sugar for coating
Instructions
Cooking
- Prep. Place the chips in a bowl with a fine mesh sieve set on top.
- Heat. Melt the butter with the zest, add the cream, and heat until steaming and just about to boil, 4 to 5 minutes.
- Melt. Pour through the sieve over the chips, rest 2 minutes, add the extract and coloring, and stir until glossy.
- Chill. Refrigerate for 1 hour until firm enough to scoop.
- Roll. Scoop level tablespoons, roll into balls, and coat in powdered sugar.
- Set. Chill on a lined tray for 30 minutes before serving.
Notes
Substitutions: Use 6 ounces of chopped white chocolate bar in place of chips.
Tips: Do not overheat the cream, and zest the lemon finely to avoid bitter pith.
Storage: Refrigerate for up to 5 days or freeze for up to 2 months.