Luscious Lemon Truffles (Truffes au Citron)
Ingredients:
- 200 grams white chocolate, finely chopped
- 50 grams heavy cream
- 1 tablespoon unsalted butter
- Zest of 2 lemons
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon vanilla extract
- 100 grams powdered sugar (for coating)
Instructions:
- Prepare the Ganache:
- In a heatproof bowl, combine the finely chopped white chocolate and lemon zest.
- Heat the Cream and Butter:
- In a small saucepan, heat the heavy cream and butter over medium heat until it just begins to simmer. Do not let it boil.
- Combine and Melt:
- Pour the hot cream mixture over the white chocolate and lemon zest.
- Let it sit for a minute to allow the chocolate to melt, then stir gently until smooth and fully combined.
- Add Lemon Juice and Vanilla:
- Stir in the freshly squeezed lemon juice and vanilla extract until the mixture is well blended.
- Chill the Mixture:
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to handle.
- Form the Truffles:
- Using a small spoon or melon baller, scoop out small portions of the chilled mixture and roll them into balls between your palms.
- Coat the Truffles:
- Place the powdered sugar in a shallow dish.
- Roll each truffle in the powdered sugar to coat evenly.
- Chill Again:
- Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes to firm up.
- Serve:
- Serve the truffles chilled or at room temperature.
- Store any leftovers in an airtight container in the refrigerator.
