[dropcap size=small]I[/dropcap] love making truffles and when I saw a truffle recipe combining white chocolate and lemon, I knew I had to make it. This Lemon Truffles recipe is great for springtime or Mother’s Day. What I love about these Lemon Truffles is that the filling is soft and creamy. They are out-of-this-world, good! The sanding sugar adds a nice texture to this rich dessert. Today I’m excited to be sharing lemon truffles. These truffles are going straight on my holiday bake list. They are so easy and SO delicious. They are gourmet enough to serve while entertaining. With each bite you will get a hit of creamy, rich, white chocolate lemon with little candied lemon zest. The sanding sugar adds texture to this otherwise rich dessert.
I have seen adaptions of this Lemon Truffles recipe all over, however, this recipe is golden. These Lemon Truffles do not fall apart and melt when left out for entertaining. The key here is the less liquid, the more solid of a truffle. This recipe is still creamy and rich without the extra liquid that so many people have complained about. Here’s a thought too, if this creamy mixture is too soft, remelt it and add more chocolate then refrigerate again.
1 1/4 cup (10 ounces) high-quality white chocolate, chopped (I used Chocoley.com)
2 tablespoons unsalted butter
5 tablespoons heavy cream
1 teaspoon corn syrup
2 teaspoons lemon extract
1 1/2 tablespoons lemon zest, finely chopped
Yellow sanding sugar, coating (I used Chocoley.com)
White sanding sugar, for coating (I used Chocoley.com)
Mini edible spring flower sprinkles (I used Chocoley.com)
Zest lemon and finely chop. Heat white chocolate and butter according to directions. In a small saucepan over low heat, add
heavy cream and lemon zest. Remove chocolate from heat once melted. Add corn syrup and lemon extract to heavy cream
mixture. Combine heavy cream mixture and white chocolate mixture. Stir for a few minutes allowing the heat to smooth
mixture out. Then cover bowl and place in refrigerator for 1-2 hours, until hard.
Next, using a spoon or small scoop, scoop about 1-2 teaspoons of hard mixture and roll between hands to form a ball. Roll into
yellow or white sanding sugar and place on a prepared baking sheet with parchment paper. Keep faucet water running on low
and a kitchen towel near by to slightly wash and slightly dry hands in between rolling and sugaring truffles. Melted chocolate
may stick to hands when warmed, so gently wash. Repeat and refrigerate until ready to serve.
- These truffles will not hold shape if more liquid is added. I have tried with more liquid (1 tablespoon more) and at room temperature, they do not hold well for long. It is best to use less liquid so they hold a “truffle” shape ball These truffles will not hold shape if more liquid is added.
- Lightly wash hands and dry under kitchen faucet in between truffle rolling and sugaring. Chocolate may slightly melt causing a sticky coating on hands.
- 1 1/4 cup (10 ounces) high-quality white chocolate, chopped (Chocoley.com)
- 2 tablespoons unsalted butter
- 5 tablespoons heavy cream
- 1 teaspoon corn syrup
- 2 teaspoons lemon extract
- 1 1/2 tablespoons lemon zest , finely chopped
- yellow and white sanding sugar for coating (Chocoley.com)
- Place 2 tablespoons butter and chopped chocolate in a microwave safe bowl and microwave according to directions on chocolate package. This can also be done in a double boiler; heat small amount of water on stove top but do not allow it to boil. Place another heat safe bowl tightly over the top and turn off stovetop once water is warm. Be careful to not allow any water moisture to get in chocolate/butter mixture. Water will curdle/burn chocolate. Stir until melted. Meanwhile, in a small saucepan, combine heavy cream and lemon zest. Allow zest color to combine with cream and heat on low for a few minutes, careful not to boil mixture. Add corn syrup and lemon extract to mixture and stir. Immediately combine chocolate and cream mixture and stir for a few minutes until the mixture becomes silky smooth from the heat. Cover and refrigerate for about 2 hours. Remove from the refrigerator and scoop out teaspoon size balls of chocolate. Roll between hands to get even texture then roll in yellow or white sanding sugar until coated completely. Store in refrigerator until ready to serve.
Lightly wash hands and dry under kitchen faucet in between truffle rolling and sugaring. Chocolate may slightly melt causing a sticky coating on hands.