Description
These creamy and tangy lemon truffles are a refreshing no-bake treat made with white chocolate and a burst of citrus flavor.
Ingredients
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup powdered sugar (for coating)
Instructions
- In a small saucepan, heat heavy cream and butter over medium heat until just simmering.
- Remove from heat and stir in white chocolate chips until smooth and fully melted.
- Add lemon zest, lemon juice, vanilla extract, and salt. Mix well until combined.
- Refrigerate the mixture for 2 hours or until firm enough to scoop.
- Using a small spoon or melon baller, scoop out small portions and roll into balls.
- Roll each truffle in powdered sugar to coat.
- Refrigerate for another 30 minutes before serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to one week.
- For extra lemon flavor, add a few drops of lemon extract.
- Coating can also be done with finely shredded coconut or crushed cookies.