Lemon Truffles
User Reviews
3.9
Lemon Truffles
Description
The Lemon Truffles recipe starts by steeping fresh lemon zest in heated heavy cream, which imparts a subtle citrus aroma and flavor. The infused cream is then strained and reheated before combining with white chocolate melting wafers, softened butter, and freshly squeezed lemon juice. The resulting ganache is glossy, smooth, and balances rich white chocolate with tangy lemon notes.
After chilling the ganache until firm enough to handle, small portions are scooped and rolled into uniform balls, then coated in confectioners' sugar to add sweetness and a fine powdery texture. The truffles have a melt-in-the-mouth consistency with a lively lemon lift, contrasting the creamy sweetness of white chocolate.
These truffles keep well refrigerated for up to two weeks in an airtight container and can also be frozen. They can be served chilled or directly from the freezer without thawing, making them convenient to prepare in advance and offer at gatherings or as a citrus-flavored dessert bite.
Ingredients
- 1/2 cup heavy cream
- lemon zest zest peeled from one lemon, use yellow part only, white pith is bitter
- 10 ounces white melting wafers I used Ghirardelli
- 3 Tbsp lemon juice fresh
- 2 Tbsp butter softened
- confectioners' sugar for coating
Instructions
- Put the cream and strips of lemon zest in another small glass microwave safe bowl and microwave on high for 45 seconds to a minute, or just until it comes to a boil. Cover with plastic wrap and let the cream and zest steep on the counter for 15 minutes.
- Put the white chocolate melting wafers in a microwave safe glass bowl.
- Strain the cream and reheat in the microwave briefly just to get it simmering again. Pour the hot cream over the melting wafers and let it sit for 2-3 minutes to melt.
- Stir until the chocolate is melted and smooth. If necessary, put the bowl back in the microwave for 15 seconds to fully melt the chocolate. Don't over do the heat or the chocolate will scorch.
- Add the butter and lemon juice, stirring until fully incorporated and smooth.
- Cover the bowl with a kitchen towel and refrigerate the mixture for about 2 hours, or until firm enough to scoop.
- Use a small 1 inch cookie scoop or melon baller to portion out the truffle mixture, and roll gently and quickly with your hands to form a smooth round ball. Work quickly because the warmth of your hand will soften the truffle. Place them on a baking sheet lined with parchment paper.
- Roll the truffles in powdered sugar to coat them evenly. If desired, you can roll them a second time for a thicker coating. Put them in the refrigerator until you are ready to eat them, and serve chilled. Note: the truffles can be frozen, and can be served straight from the freezer as well.
Notes
- Store refrigerated lemon truffles in an airtight container for 1-2 weeks to maintain freshness.
- Freeze leftovers in airtight containers or freezer bags; serve frozen truffles directly without thawing for best texture.
- Steep lemon zest in hot cream to infuse flavor without adding bitterness from the pith.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24truffles
Amount Per Serving
Calories 89 kcal
% Daily Value*
| Calories | 89kcal | 4% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 7g | 11% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 11mg | 4% |
| Sodium | 19mg | 1% |
| Potassium | 41mg | 1% |
| Fiber | 0.03g | 0% |
| Sugar | 7g | 14% |
| Vitamin A | 106IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 27mg | 3% |
| Iron | 0.04mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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