Lemon White Chocolate Truffles
Ingredients
- 1 cup white chocolate chips
- 1/4 cup butter
- Zest of 1 lemon
- 3 tbsp heavy whipping cream
- 1/2 tsp lemon extract
- 2–3 drops yellow food coloring (optional)
- 1/4 cup powdered sugar
Instructions
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Warm the cream mixture: Add the white chocolate chips to a medium mixing bowl and set aside. In a small saucepan, melt the butter with the lemon zest. Pour in the heavy whipping cream and heat until the mixture is just about to boil (do not let it fully boil).
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Combine and smooth: Strain the hot cream mixture through a fine-mesh sieve directly over the white chocolate chips. Add the lemon extract and, if using, the yellow food coloring. Stir until the chocolate melts completely and the mixture looks silky and smooth.
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Chill until firm: Cover the bowl and refrigerate until the mixture is firm enough to scoop and shape, about 30 minutes.
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Shape and coat: Scoop heaping teaspoonfuls and roll into small balls. Coat each truffle in powdered sugar. Refrigerate for at least 30 minutes before serving for the best texture.
