Ingredients
- 1 cup white chocolate chips (or good-quality white chocolate, chopped)
- 1/4 cup heavy cream
- 2 tbsp unsalted butter
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1/2 tsp vanilla extract (optional)
- Pinch of salt
- 1/2 cup powdered sugar (for coating)
- Optional: extra zest or yellow sprinkles for decoration
Instructions
- In a small saucepan over low heat, combine the heavy cream and butter. Stir until the butter is melted and the cream is warm, but do not boil.
- Remove from heat and add the chopped white chocolate. Let it sit for a minute, then stir until smooth.
- Add the fresh lemon juice, lemon zest, vanilla extract (if using), and a pinch of salt. Stir until fully combined.
- Cover the bowl with plastic wrap and refrigerate for 2–3 hours, or until the mixture is firm enough to scoop.
- Using a small cookie scoop or spoon, portion the chilled mixture and roll into balls with your hands.
- Roll each truffle in powdered sugar until fully coated.
- Place on a parchment-lined tray and refrigerate for 30 more minutes to set.
- Store in an airtight container in the fridge. Enjoy chilled!
Would you like a version with coconut, graham cracker crumbs, or white chocolate drizzle too? I can customize it!