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)
Instructions:
- Prepare the Ingredients:
- Finely chop the white chocolate if not using chips.
- Zest and juice the lemon.
- 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.
- 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.
- 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.
- Coat the Truffles:
- Roll each truffle in powdered sugar or finely crushed graham crackers to coat.
- Chill Again:
- Place the coated truffles back in the refrigerator for at least 30 minutes to firm up.
Serving and Storing:
- Serve the lemon truffles chilled or at room temperature.
- Store them in an airtight container in the refrigerator for up to one week.
Enjoy your homemade lemon truffles!