Monday, December 26, 2011

White Chocolate Lemon Truffles

I knew immediately that I had to try these truffles when I came across them on Kitchen Simplicity (via Pinterest). Jason is a huge lemon fan and I had all the ingredients already on hand. They were so easy to make! Took a few minutes to whip it all together, let is rest in the fridge a couple of hours, then scoop out and roll in sugar. These would also be great packaged together for an edible gift for someone you love.

They are creamy in texture and melt in your mouth with a burst of lemon flavor. Delish!

White Chocolate Lemon Truffles
1 cup white chocolate (I used Ghiradelli chips)
5 Tbsp. unsalted butter (if you use salted, omit the salt)
3 Tbsp. heavy cream
Pinch salt
1 tsp. lemon extract
Powdered sugar, for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with powdered sugar to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Makes: 24

* If you want to amp up the yellow color, stir in some yellow food coloring along with the extract and salt.



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