Tips
Here are some tips before you start making lemon truffles:
The truffles will soften very easily, so serve them cold. If you’re serving them to a crowd, keep them on ice to avoid a melt-down. Be sure the truffles are very cold before dusting them in powdered sugar, as the sugar melts easily and can cause a big mess if it gets warm. Use unsalted butter for the best results. Feel free to omit the yellow food coloring. The truffles will be white with a few yellow specks from lemon zest, but just as delicious.
Variations
You can have fun mixing and matching the flavors for this recipe. Some recipe variations to try include:
Add orange zest and juice instead of lemon zest Use dark chocolate chips instead of white Add raspberry extract instead of lemon and use pink food coloring. Dust the truffles in cocoa powder instead of powdered sugar.
How to store Lemon Truffles
This is a great make-ahead dessert recipe. You can store the truffles in the fridge for up to 4 days. Or keep them fresh in the freezer for up to three months in an airtight container.
METHOD
Step 1
Place the white chocolate chips, lemon extract, and food coloring (if using) to a heat-proof bowl.
Step 2
In a medium sauce pan, melt the butter and lemon zest over low heat, stirring until the butter is melted.
Step 3
Whisk in the heavy cream. Increase the heat and bring the cream to a simmer. Immediately pour the hot cream over the white chocolate chips in the bowl.
Step 4
Whisk the chocolate until it is totally melted.
Step 5
Cover the bowl with plastic wrap and place in the fridge until the mixture is totally cooled and very firm, about 2 hours.
Step 6
Use a melon baller to scoop the ganache into truffle-sized balls/ Roll them between your hands to smooth and shape them. Coat each ball in powdered sugar, then place in an airtight container and refrigerate for another hour, until very firm. Serve chilled.
Step 7
