Ingredients
- White chocolate chips: 12 ounces
- Heavy cream: 1/2 cup
- Lemon zest: 2 teaspoons
- Lemon juice: 1 tablespoon
- Unsalted butter: 2 tablespoons, softened
- Powdered sugar: 1/2 cup, for coating
- Desiccated coconut: 1/4 cup, for coating (optional)
- Yellow food coloring: 1 drop (optional)
Instructions
- Step 1: Place white chocolate chips in a heatproof bowl. In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil.
- Step 2: Pour the hot cream over the white chocolate chips. Let it sit for one minute to soften the chocolate, then stir until smooth and completely melted.
- Step 3: Stir in the lemon zest, lemon juice, and softened butter until well combined. If using food coloring, add one drop and stir until the mixture is evenly colored.
- Step 4: Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the chocolate mixture. Refrigerate for at least 2 hours, or preferably overnight, until firm.
- Step 5: Once the truffle mixture is firm, use a small spoon or melon baller to scoop out portions. Roll each portion into a ball using your hands.
- Step 6: Roll each truffle in powdered sugar and/or desiccated coconut to coat. Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes before serving.
Notes
- Store truffles in an airtight container in the refrigerator for up to a week to maintain their firm texture.
- If your truffles soften too much, a quick 5-10 minute chill in the freezer before serving will restore their perfect bite.
- Serve these bright truffles with a cup of Earl Grey tea for a delightful afternoon treat.
- Chef's tip: Bloom your lemon zest in the warm cream to really amplify the citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American