Ingredients
Method
Preparation
- Place the finely chopped white chocolate in a medium bowl.
- In a saucepan, heat the heavy cream over medium heat until it starts to simmer.
- Pour the hot cream over the chopped chocolate and let it sit for a minute.
- Gently stir the mixture until smooth, creating a silky ganache.
- Add the lemon zest, lemon juice, and a pinch of salt, stirring until well combined.
- Refrigerate the mixture for about 1-2 hours until firm enough to scoop.
Rolling and Coating
- Use a small spoon or melon baller to scoop out portions of the ganache.
- Roll the portions into balls using your hands.
- Coat the truffles with shredded coconut, crushed nuts, or cocoa powder if desired.
Chilling
- Place the rolled truffles on a parchment-lined tray.
- Chill the truffles in the refrigerator for another hour to firm up.
Nutrition
Notes
For additional flavor, consider adding a splash of lemon extract. These truffles also freeze beautifully; just separate layers with parchment paper.