Description
Delightful cream-filled truffles that combine sweet white chocolate with refreshing lemon, perfect for any occasion.
Ingredients
Scale
- 1 cup heavy cream
- 8 ounces white chocolate, chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 1/4 teaspoon salt
- 1 cup powdered sugar (for coating)
- Optional: crushed nuts or coconut for coating
Instructions
- Heat the heavy cream in a saucepan over medium heat until it begins to simmer.
- Remove from heat and add the chopped white chocolate, stirring until melted and smooth.
- Stir in the lemon zest, lemon juice, and salt until well combined.
- Refrigerate the mixture for about 120 minutes, or until it is firm enough to scoop.
- Once firm, use a small scoop or your hands to form truffles, rolling them into balls.
- Roll the truffles in powdered sugar (or crushed nuts/coconut if desired) to coat.
- Place on a baking sheet lined with parchment paper and refrigerate until set.
- Enjoy your creamy lemon truffles!
Notes
Store in an airtight container in the refrigerator for up to one week, or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Sweet Treats
Nutrition
- Serving Size: 1 truffle
- Calories: 100
- Sugar: 12g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 10mg