Tuesday, April 1, 2014

White Chocolate Lemon Truffles




I stumbled upon these white chocolate lemon beauties on Pinterest (I don't know what I would without this website sometimes) and knew I had to make them. It was love after first bite. The list of ingredients is minimal and the final product will dazzle you. The texture of these truffles are silky smooth. Hints of lemon ooze out of this velvety white chocolate. The best part is they are so easy to make. Melt all the ingredients together and cool for about two hours and you have yourself a delectable dessert that will impress everyone. (I have made these 3 times already!)

White Chocolate Lemon Truffles

Ingredients:
  • 1 cup white chocolate
  • 5 Tbsp. unsalted butter
  • 3 Tbsp. heavy cream
  • pinch salt
  • 1 tsp. lemon extract
  • icing sugar, for dusting

Instructions:
  1. Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.
  2. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.
  3. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.
  4. Store covered in the fridge for up to one week. Freeze for longer storage.

*Note:
I had several taste testers for this recipe, all of which loved them. But some came up with a few flavors you could add to this recipe if you wanted... Like cherry, orange or raspberry

18 comments:

  1. These sound delicious but I am not a fan of extracts. Have you ever tried them with fresh lemon juice?
    Thanks.
    Linda B.

    ReplyDelete
    Replies
    1. Using fresh juice would probably make the melted white chocolate seize up, Using extract will give it more flavor, but you could always give the juice a try. Nothing ventured, nothing gained. :)

      Delete
  2. These sound delicious but I am not a fan of extracts. Have you ever tried them with fresh lemon juice?
    Thanks.
    Linda B.

    ReplyDelete
    Replies
    1. Using fresh juice would probably make the melted white chocolate seize up, Using extract will give it more flavor, but you could always give the juice a try. Nothing ventured, nothing gained. :)

      Delete
  3. Could you substitute real lemon juice for the extract do you think?

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  4. How many balls does this recipe make?

    ReplyDelete
  5. Is this 1 cup of white chocolate chips?

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  6. Just made these and they are OMG delish! So easy! My nxt venture I think I will use coconut extract & roll in cocoa powder!

    ReplyDelete
  7. Just made these and they are OMG delish! So easy! My nxt venture I think I will use coconut extract & roll in cocoa powder!

    ReplyDelete
  8. Mine came out too runny to make balls.. any ideas on what I can do with it?

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  9. I have discovered True Lemon dry concentrate packets. They are wonderful for baking. I will try them with this.

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  10. mmm... I'm going to make these tonight and add just a little bit of lemon zest!

    ReplyDelete
  11. mmm... I'm going to make these tonight and add just a little bit of lemon zest!

    ReplyDelete
  12. Do you think they HAVE to be refrigerated or can they be left on a cookie plate for a day or two?

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  13. Those of you that tried using real lemon or the true lemon powder....how did they turn out?

    ReplyDelete
  14. Those of you that used real lemon or true lemon powder...how did it turn out?

    ReplyDelete