Lemon White Chocolate Truffles Recipe

Ingredients

Instructions

Place the white chocolate chips in a medium mixing bowl and set aside.
In a small saucepan, melt the butter and salt with the lemon zest. Stir in the heavy cream and heat the mixture until almost boiling. Pour the hot cream mixture through a fine-mesh sieve directly over the white chocolate chips. Add the vanilla paste or essence and optional food coloring, then stir until the mixture is smooth.
Cover the truffle mixture and refrigerate until the mixture is firm enough to shape into balls, about 30 minutes to 1 h.
Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar. Refrigerate the truffles for at least 30 minutes before enjoying.

Recipe Notes

This recipe works with limes, clementines, grapefruit, kumquats, and oranges.
You could add some essential oils to these - think rosemary, lavender, cardamom or wild orange essential oil. The options and combinations are limitless. Make sure to sample the chocolate “batter” to test and perfect the flavor you desire before you let it firm up in the fridge. A good rule of thumb is about 1-2 drops of essential oil. Don't go too crazy and make sure your essential oil is safe for culinary use.
You could also roll these in shredded coconut or glaze them with melted hot chocolate.
Choose a good quality white chocolate. As an alternative to chips, you can use a block of chocolate or chocolate melts. If you like eating chocolate by itself, you are good to go.
Use thickened or heavy cream – it shouldn’t be whipped, use it straight from the carton. It should have a high fat content (a least 35%).
Depending on the chocolate and the cream you use your truffles may need a little longer to set. Once you can easily roll them into a ball using your hands, you are good to go. If the mixture is too soft, leave it in the fridge for longer or transfer to the freezer for 15-30 minutes before rolling.