Step 1:
Place the white chocolate chips, lemon extract, and yellow food coloring (if using) into a heat-proof bowl.
Step 2:
In a small saucepan, melt the butter over low heat. Add lemon zest and stir until the butter is fully melted.
Step 3:
Whisk in the heavy cream. Raise the heat and bring to a simmer. As soon as bubbles appear, remove from heat and pour the hot cream mixture over the white chocolate.
Step 4:
Whisk until the chocolate is fully melted and the mixture is smooth and creamy.
Step 5:
Cover the bowl with plastic wrap and refrigerate for about 2 hours, until the mixture becomes firm.
Step 6:
Use a melon baller or spoon to scoop the ganache into truffle-sized balls. Roll them between your hands to smooth. Coat each ball in powdered sugar (optional), then place in an airtight container and refrigerate for another hour, until very firm.
Step 7:
Serve chilled and enjoy!
Tips:
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Serve the truffles cold; they soften quickly at room temperature.
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Dust with powdered sugar only when cold to prevent melting.
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Omit food coloring for a natural look with pretty yellow zest flecks.
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Use unsalted butter for the best flavor.
Variations:
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Substitute orange zest for lemon for a citrus twist.
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Try dark chocolate chips for a richer version.
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Use raspberry extract with pink food coloring for a fruity flair.
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Roll in cocoa powder instead of powdered sugar.
Storage:
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Refrigerator: Store in an airtight container for up to 4 days.
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Freezer: Keep for up to 3 months in a freezer-safe container.
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