These lemon truffles begin as a white-chocolate ganache enriched with butter, cream, zest, and juice. Powdered sugar thickens the mixture before a two-hour chill, and a second short chill helps the rolled truffles set for serving.
Ingredients
- 1 cup white chocolate chips
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 2 cups powdered sugar, plus more for handling if needed
- Yellow food coloring (optional)
- Lemon zest or yellow sprinkles, for decoration (optional)
Make the truffle mixture
- Combine the white chocolate chips and butter in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour the hot cream over the chocolate and butter. Let it stand for 1 minute, then stir until smooth.
- Stir in the lemon zest and lemon juice.
- Gradually add the powdered sugar, stirring continuously until smooth and fully combined. Add a few drops of yellow food coloring if desired.
- Refrigerate for about 2 hours, until firm enough to handle.
Roll and set
Roll small portions into truffle-size balls. If the mixture sticks, lightly dust your hands with powdered sugar. Roll the truffles in extra lemon zest or yellow sprinkles if desired, then refrigerate for at least 30 minutes before serving.
