These lemon truffles prove that candy shops aren’t the only ones who can make “fancy” treats.
I thought I would have to be a professional chocolatier to make lemon truffles, but it turns out that with a bit of high-quality baking chocolate and a little time, truffles are easier to make than many of my usual dessert recipes.
These creamy, citrusy lemon truffles strike the perfect balance between rich and refreshing, like sunshine in dessert form. I love serving these at showers, for holidays or just on a random Tuesday when life needs a little sweet sparkle.
Lemon Truffle Ingredients
Heavy whipping cream: Cream creates that silky ganache base for many truffle recipes. When heated and poured over chocolate, it melts everything into a smooth, luscious filling.
Lemon zest: Lemon zest is where all the bright citrus oils live, so it brings bold, fresh flavor without adding extra liquid. Zest a lemon with a Microplane for the best texture and to avoid the bitter white pith.
White baking chocolate: White chocolate is the heart of these truffles, giving them structure and sweetness. Chop it evenly so it melts smoothly when the hot cream hits.
Lemon extract: This boosts the lemon flavor just enough to make it pop. A little goes a long way here—if you use too much, your lemon truffle recipe will taste like lemon perfume.
Coarse yellow sugar: This adds a little crunch and a cheerful, sunny finish on the outside. Buy sanding sugar at the store or add just a drop of yellow food coloring to large crystal sugar to get these truffles looking as if they’re ready for a springtime party.
Confectioners’ sugar: Soft, powdery and classic, confectioners’ sugar gives the truffles a delicate melt-in-your-mouth coating.
Directions
Step 1: Heat the cream and zest, melt the chocolate
Place the chopped white chocolate in a large bowl. In a small saucepan, bring the heavy whipping cream and grated lemon zest just to a boil. Pour it over the chocolate, then let the mixture stand for three minutes. Stir with a whisk until smooth. Then, stir in the lemon extract.
Editor’s Tip: If your chocolate isn’t fully melted, place the bowl over a pan of warm water and stir gently until smooth. Low and slow wins this race.
Step 2: Chill the mixture
Pour the mixture into an 8-inch square pan. Chill for 20 minutes or until slightly hardened.
Editor’s Tip: You don’t want the mixture to be rock solid, just firm enough to scoop without turning into a sticky situation. Aim for a soft fudge texture.
Step 3: Scoop and shape
Using a melon baller or spoon, scoop out and shape into 1-inch balls. Roll half the balls in the coarse yellow sugar; roll the remaining half in confectioners’ sugar.
Editor’s Tip: If the mixture gets too soft while shaping, pop it back in the fridge for a few minutes to firm up again.
Step 4: Chill and serve
Store in an airtight container in the refrigerator.
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