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:

1. Prepare the Ganache:

• In a heatproof bowl, combine the finely chopped white chocolate and lemon zest.

1. 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.

1. 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.

1. Add Lemon Juice and Vanilla:

• Stir in the freshly squeezed lemon juice and vanilla extract until the mixture is well blended.

1. 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.

1. 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.

1. Coat the Truffles:

• Place the powdered sugar in a shallow dish.
• Roll each truffle in the powdered sugar to coat evenly.

1. Chill Again:

• Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for an additional 30 minutes to firm up.

1. Serve:

• Serve the truffles chilled or at room temperature.
• Store any leftovers in an airtight container in the refrigerator.