I have become a big fan of citrus, specifically lemon, in my desserts as of late. Maybe it started when we were on our honeymoon in Italy … the lemon gelto, limoncello and other lemon stuff was to die for. Around the holiday season I found this recipe on How Sweet It Is and immediately put in on my must make list. White chocolate plus lemon = YUM!
Even the husband who isn’t a huge fan of chocolate in general, thought the lemon truffles came out great and is looking forward to me making them again. Just a thought, but if you are making a fancy dinner for Valentine’s Day and looking for a special dessert, I do believe your search is over!!!
10 ounces white chocolate, chopped
2 tablespoons unsalted butter
6 tablespoons heavy cream
1 teaspoon corn syrup
2 drops lemon extract
the zest of half a lemon
white sanding sugar for coating
Place the white chocolate and butter to a bowl, then microwave on medium power for 30 seconds. Stir a few times, then microwave for 20 more seconds.
Add heavy cream and corn syrup to a small saucepan and heat over medium heat just until bubbles appear on the edges. Immediately pour the cream over the melted chocolate and butter, stir for a few minutes until combined. Add in the lemon extract and lemon zest, mixing to combine. Place in the fridge for 2 hours.
Remove from fridge and scoop out teaspoon-size balls of chocolate with a melon scoop or teaspoon and roll into balls. You should have enough for about 30 truffles.
Then roll them in the sanding sugar and coat completely. Put them back in the refrigerator for about 30 minutes. They will get a little bit soft when you create the balls so putting them back in the refrigerator helps. Then serve and enjoy!
These little truffles are SUPER decedent and D-E-LISIOUS.