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I’m convinced that truffles are one of life’s best guilty pleasures. The soft texture that melts in your mouth, the fun flavors, and the urge to have another one are all part of the joy of these drops of bitesized joy. In an unexpected twist these Lemon Cream Truffles have a white chocolate base flavored with lemon for a fun take on this luscious treat.
The Ingredients
For this recipe we’re using white chocolate melting wafers. I’ve worked with a lot of white chocolate candy bases over the years and the melts to me offer the best flavor and texture. If you have another similar product you love you can use that instead, but the wafers work really well for this recipe.
For the coating you have options. Normally for milk or dark chocolate truffles you’d use cocoa powder, but here you can use powdered sugar for a smooth texture. Or use granulated sugar or crystal sugar for a twist. The nice thing about the latter two options is that you can use colored sugar for different occasions. The light color of the truffle inside takes on color really well.
If you cannot find the color of crystal sugar you want in stores make your own with just a drop or 2 of liquid food coloring well mixed into a small bowl of sugar. Be very sparing with the color as a little bit goes a very long way.
I used a combination of granulated and crystal decorating sugars with 2 drops yellow to get this effect.
Some Tips for Making These Truffles
- You can use an immersion blender to get the chocolate and flavoring fully blended. Be sure to work quickly after the cream is added.
- 1 teaspoon lemon extract is the base lemon flavor, but if you really love lemon you can add ¼ or ½ teaspoon more of flavoring or add some lemon zest to the granulated or crystal sugar coating.
- Chill the truffle mixture for the full time to get the best texture to work with.
- Wash hands frequently while forming the balls and always start again with dry hands.
- If chocolate becomes soft during making the balls place the truffle mixture back in fridge for 20 minutes to chill before making more.
- How many truffles you get depends on the size you want them. For these photos I used a sturdy ½ tablespoon measuring spoon and got 26 balls. To make more balls use a slightly smaller spoon or melon baller.
- Keep refrigerated until ready to serve both for texture and food safety.
These smooth and silky Lemon Cream Truffles are the perfect change of pace from chocolate treats and they add a festive flavor to any event. If you love lemon you will enjoy these truffles!
Lemon Cream Truffles
Yield(s): Makes 25-30 truffles
7h 40m prep time
10m cook time
87 calories
Diet: Gluten-Free, Vegetarian
you're making mealtime meaningful.
Ingredients
- 14 oz white chocolate melting wafers
- 1 tablespoon unsalted butter, room temperature
- 3/4 cup heavy cream
- 1 teaspoon lemon extract
- powdered or granulated sugar to coat
Preparation
- Add white chocolate to heatproof bowl. Place butter on top. Set aside.
- Heat cream in small saucepan over medium heat until it just begins to bubble. Remove from heat and carefully whisk in extract. Pour over chocolate. Stir a few times with wooden spoon until just incorporated. Or use an immersion blender.
- Place plastic wrap on top of ganache, making contact all around with the surface of the mixture to prevent a film from forming on top.
- Allow to cool at room temperature for 1 hour. Place in refrigerator to chill completely, 6-8 hours.
- When ready to form the truffles add powdered sugar in one bowl and crystal sugar in another. Or use only one of these options. Use melon baller or sturdy half round measuring spoon to scoop balls from ganache. Roll with clean hands to get out any imperfections. Dip truffles in either powdered sugar or sprinkles until fully coated.
- Carefully place truffles in container with tightly-fitting lid. Keep refrigerated until ready to serve.
Recipe adapted from Fresh April Flours.