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.


Leave a Reply

Your email address will not be published. Required fields are marked *