Print

Lemon Truffles

A decadent creamy and rich white chocolate truffle that using real lemon for hints of flavor.
Course Dessert
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 20 -30
Author Jessica Knott

Ingredients

  • 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)

Instructions

  • 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.

Notes

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. 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.
Lightly wash hands and dry under kitchen faucet in between truffle rolling and sugaring. Chocolate may slightly melt causing a sticky coating on hands.