Lemon Truffles

Ingredients :

• 1 cup white chocolate chips or finely chopped white chocolate
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter
• 1 tablespoon lemon zest (about 1 lemon)
• 2 tablespoons fresh lemon juice (about 1 lemon)
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Powdered sugar or finely crushed graham crackers (for rolling)

Préparations :

1. Prepare the Ingredients:
   • Finely chop the white chocolate if not using chips.
   • Zest and juice the lemon.
2. Make the Lemon Ganache:
   • In a small saucepan, heat the heavy cream, butter, lemon zest, lemon juice, vanilla extract, and salt over medium heat until the mixture is hot but not boiling.
   • Remove the saucepan from heat and pour the hot cream mixture over the white chocolate in a heatproof bowl. Let it sit for a minute to melt the chocolate.
   • Stir the mixture until smooth and all the chocolate is melted. If needed, you can place the bowl over a pot of simmering water (double boiler) to melt any remaining chocolate.
3. Chill the Mixture:
   • Cover the bowl with plastic wrap and refrigerate the ganache for at least 2 hours, or until it is firm enough to scoop and shape.
4. Shape the Truffles:
   • Using a small cookie scoop or a teaspoon, scoop out small portions of the ganache and roll them into balls using your hands.
   • Place the truffle balls on a baking sheet lined with parchment paper.

1. Coat the Truffles:
   • Roll each truffle in powdered sugar or finely crushed graham crackers to coat.
2. Chill Again:
   • Place the coated truffles back in the refrigerator for at least 30 minutes to firm up.

ENJOY