White Chocolate Lemon Truffles
Ingredients
- 1/4 cup butter
- Zest of 1 Meyer lemon
- 3 Tbsp heavy cream
- 1 cup quality white chocolate, finely chopped
- 1/2 tsp lemon extract
- 1/4 cup powdered sugar or sparkling sugar for coating
Instructions
- Pour white chocolate into a mixing bowl, set aside.
- Melt butter along with lemon zest in a small saucepan. Stir in cream and scald mixture. (Aka. Heat until bubbles begin to form around the edges but is not yet boiling)
- Pour hot cream mixture over white chocolate.
- Add extract then stir until smooth.
- Cover mixture and refrigerate 2 hours or until firm enough to handle.
- Scoop mixture out by heaping teaspoon fulls and form into balls then roll in powdered sugar or sparkling sugar.
- Freeze truffles 20 minutes or refrigerate for one hour then enjoy.
- Store truffles in refrigerator.
http://betsylife.com/2013/03/19/white-chocolate-lemon-truffles/
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