3 Ingredient Lemon Truffles (Printable Version)
# What You'll Need:
→ White Chocolate
01 -
340 grams white baking chips
02 -
optional: 5-10 ml melted coconut oil for thinning
→ Dairy
03 -
237 milliliters heavy cream
→ Citrus
04 -
15 milliliters fresh lemon juice
05 -
5 grams lemon zest, finely grated
# Step-by-Step Directions:
01 -
Place 226 grams of white baking chips in a microwave-safe bowl. Heat heavy cream until very hot but not boiling, then pour over the chocolate. Stir gently until partially melted, then warm in short intervals stirring frequently until smooth.
02 -
Fold in fresh lemon juice and lemon zest carefully to infuse flavor without causing the chocolate to seize.
03 -
Refrigerate the chocolate-lemon mixture for approximately 60 minutes until firm but still pliable for shaping.
04 -
Use a 15 ml cookie scoop to portion the mixture and roll into smooth balls with your palms. Place on parchment-lined tray, spacing evenly.
05 -
Freeze the shaped truffles for 15 to 20 minutes to firm them for dipping.
06 -
Melt the remaining 114 grams of white baking chips in a microwave-safe bowl, stirring frequently until smooth. Optionally, stir in melted coconut oil for a thinner, glossier coating.
07 -
Dip frozen truffle centers fully into melted white chocolate using two forks. Allow excess to drip off before placing back on parchment paper. Wipe bottom to prevent pooling.
08 -
Optionally sprinkle dry lemon zest, edible decorations, or dust with powdered sugar or gold dust to enhance appearance and flavor.
09 -
Refrigerate coated truffles until chocolate hardens completely. Store in an airtight container in the refrigerator.
# Helpful Notes:
01 -
Use fresh lemon juice and zest for optimal citrus brightness and essential oils.
02 -
Avoid overheating cream to prevent curdling.
03 -
Freeze centers before dipping to ensure smooth and crisp coating.
04 -
Store truffles refrigerated for up to one week or freeze for up to three months.