I love to make truffles. There’s something about a little ball of sweetness, whether dipped in chocolate or not, that tickles my tongue. One bite of sweet perfection. My favorite is a bourbon ball, not called a truffle but very truffle-like. My next favorite might be these new white chocolate lemon truffles. Citrus heaven!
I made this recipe for the Thanksgiving dessert buffet but it will appear again on my own Christmas buffet. It’s a great change from all of the chocolate, peanut butter and super sweet goodies I make. Although slightly sweet, the lemon flavor packs a good punch.
Super easy, you can make these without breaking a sweat. I shredded the lemon zest into the heavy cream in a small saucepan. The recipe advised to not use aluminum but I only have stainless steel pots anyway. I’m guessing aluminum will react with the lemon’s acid in an unpleasant way.
Once the lemon is zested, cut the lemon in half and squeeze the juice out into a bowl. Set it aside, you’ll want to keep a close eye on the next step.
Put the saucepan on medium-low and heat the cream until bubbles appear around the side, stirring often. It’s best not to walk away, it won’t take long. Once the bubbles appear, put a tight lid on the pot and let it set for 20 minutes.
While the pot steeps, in a heatproof bowl (I used a thick white glass bowl) place the white chocolate, slices of butter and pinch of salt. I used white chocolate chips (not labeled chocolate actually), weighing 9 ounces on my kitchen scale. Or if you have a good eye, about 3/4 of the 12 ounce bag. I weighed the bag the first time, wanting to be exact with a new recipe.
I removed the lid from the cream mixture and brought it to a simmer again as directed. I then poured it into my bowl of white chocolate through a small metal strainer, pressing down on the zest to remove all of the lemony goodness.
I let the saucepan of water come to a boil as I stirred the chips. They melted fairly fast once the water was bubbling below. When it just had a few little lumps left I took it out of the water and set it on a trivet. I stirred for a minute or two and the lumps were all gone.
I almost forgot the lemon juice! I measured 2 exact teaspoons of the fresh lemon juice and stirred well. I set the container in the fridge to cool. When cold I put the lid on and let it sit in the fridge overnight.
There was a couple of teaspoons of fresh lemon juice leftover. I put them in a small container, marked it and froze it for another use. You never know when you’ll need some fresh lemon juice! I have bottled, but fresh is always best!
The next morning I used my melon baller scoop to scoop out balls of the lemon truffle mixture that had firmed up nicely overnight. I rolled them in my hands briefly, not wanting to heat them, then rolled them in a small bowl of sugar. It was difficult to get the truffle dough out of the scoop and they weren’t rolling nice for me.
I followed the directions using a spoon instead, then rolling the blob in sugar before rolling into a ball with my hands. Then I rolled the finished ball in sugar again. That worked best and fastest for me. I placed the finished balls on a plate as I rolled.
When all of the truffles were rolled, I put the plate in the fridge to firm them up fully before stacking them in layers in a plastic container. I’d display them on a pretty plate on the buffet later.
The truffles went over very well! Everyone stopped me and asked “What ARE these!” Even the kids went crazy over them, and frankly it’s not easy to get kids to like lemon desserts. I loved them as well. It reminded me of a lemon drop, just softer. They were fairly fast and easy to make and make a pretty small batch. I’d definitely at least double the recipe next time, based on how fast they disappeared off the dessert buffet!
My P.S., sweetie that he is.. I mean lover of sweets that he is, adored them. He wants more. Soon.
White Chocolate Lemon Truffles
1/3 cup plus 1 tablespoon heavy cream
Grated zest of 1 lemon
9 ounces white chocolate, finely chopped
pinch of salt
4 tablespoons unsalted butter, cut into thin slices
2 teaspoons freshly-squeezed, strained lemon juice
granulated sugar for coating
In a small saucepan (non aluminum) combine the heavy cream and lemon zest. Stir over low heat until cream comes to a simmer (bubbles start to appear around the edge). Remove from heat, cover tightly and let sit for 20 minutes.
Strain cream through a fine-meshed strainer into white chocolate mixture. Press down on the lemon zest to extract all the liquid. Place liquid back in saucepan and reheat over low heat, stirring occasionally, just until simmering.
Combine the white chocolate, salt, and butter in medium heatproof bowl. Add cream mixture. Place bowl over a pot of warm water on low heat (water should not touch bottom of bowl). Stir frequently until almost melted.
Remove the bowl from the pot and stir until the chocolate is melted and smooth. If you have difficulty getting all of the white chocolate lumps out you could process it at high speed in a food processor until smooth.
Stir in lemon juice. Pour into a small bowl and refrigerate. Do not cover until mixture is totally chilled. Chill at least 4 hours or overnight.
To make truffles: Use a small cookie scoop or spoon to form 1″ balls. Roll each in a small bowl of white sugar and place on a plate. If you have trouble rolling them, after you scoop into a ball with a spoon, roll it in sugar THEN roll it in your hand. Roll it in sugar again after you roll it into a ball.
Store truffles in an airtight container in the refrigerator for a week or in for freezer for long storage.
Remove from refrigerator and let stand at room temperature for 15 to 20 minutes prior to serving.
Made about 24 small balls
Adapted from What Megan’s Making