Ingredients:
- 1 cup white chocolate chips
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp lemon zest
- 1 tbsp lemon juice
- 1/2 tsp vanilla extract
- 1 cup powdered sugar (for coating)
Instructions:
- Heat the Cream and Butter: In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Do not let it boil.
- Melt the Chocolate: Place the white chocolate chips in a heatproof bowl. Pour the hot cream mixture over the chocolate chips. Let it sit for a minute to melt the chocolate, then stir until smooth.
- Add Lemon and Vanilla: Stir in the lemon zest, lemon juice, and vanilla extract until well combined.
- Chill the Mixture: Cover the bowl with plastic wrap and refrigerate the mixture for about 2 hours, or until it is firm enough to handle.
- Form the Truffles: Scoop small portions of the mixture and roll them into balls using your hands. It might be helpful to wear gloves to prevent the mixture from sticking to your hands.
- Coat the Truffles: Roll each truffle in powdered sugar until fully coated. For an extra touch, you can also roll them in finely grated lemon zest or a mixture of powdered sugar and zest.
- Chill Again: Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.
- Serve and Enjoy: Your lemon truffles are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator.
These lemon truffles are sure to be a hit with their creamy texture and bright, citrusy flavor. Enjoy!