🍋 Lemon Truffles Recipe

Ingredients

For the truffle filling:

• 8 oz (225 g) white chocolate, finely chopped (use good quality)

• ¼ cup (60 ml) heavy cream

• 2 tbsp unsalted butter

• 1 tbsp fresh lemon zest

• 2 tbsp fresh lemon juice

• ½ tsp vanilla extract

• A pinch of salt

For coating:

• 1 cup (100 g) powdered sugar or white chocolate coating

• Optional: finely grated lemon zest or yellow sprinkles for decoration

Instructions

1. Make the Lemon Ganache

1. Place white chocolate in a heatproof bowl.

2. In a small saucepan, heat heavy cream, butter, lemon zest, and salt over medium heat until it just begins to simmer.

3. Remove from heat and pour through a fine sieve over the white chocolate to remove zest.

4. Let it sit for 1 minute, then stir gently until smooth and melted.

5. Stir in lemon juice and vanilla extract.

6. Cover and refrigerate for 2–3 hours, until firm enough to scoop.

2. Form the Truffles

1. Scoop small portions of the chilled ganache (about 1 inch / 2.5 cm).

2. Roll quickly between your palms to form smooth balls.

3. Place them on a parchment-lined tray.

4. Chill again for 30 minutes.

3. Coat the Truffles

You have two options:

• Option 1: Roll in powdered sugar for a soft, snowy finish.

• Option 2: Dip in melted white chocolate, then chill until set.
  (If you want extra flair, sprinkle a little lemon zest or edible glitter on top before the coating sets.)