LEMON TRUFFLES

Ingredients:

For the Lemon Truffle Center:

• 1 cup (240 ml) heavy cream

• 2 tbsp unsalted butter

• Zest of 2 lemons (about 2 tsp)

• 1/4 cup fresh lemon juice (about 1 lemon)

• 12 oz (340 g) white chocolate, chopped (good quality like Lindt or Ghirardelli)

• Pinch of salt

For the Coating:

• 1/2 cup powdered sugar

• 1/4 cup shredded coconut (optional, for a tropical touch)

• 1/4 cup crushed graham cracker crumbs (optional, for a crunchy coating)

• Additional lemon zest (for sprinkling)

• White chocolate, dark chocolate, or lemon-flavored candy melts (optional, for dipping)

Instructions:

1. Prepare the Lemon Ganache Center:

• Heat the Cream & Butter: In a medium saucepan, combine the heavy cream and butter. Heat over medium heat until the mixture begins to simmer, but don’t let it come to a full boil.

• Add Lemon Flavor: Remove the saucepan from the heat, then stir in the lemon zest and lemon juice.

• Melt the Chocolate: Add the chopped white chocolate into the cream mixture and stir continuously until the chocolate is fully melted and the ganache is smooth.

• Chill the Ganache: Pour the lemon ganache into a shallow dish or bowl, then cover it with plastic wrap, pressing the wrap directly onto the surface of the ganache. Let it cool to room temperature, then refrigerate for at least 2 hours or until firm enough to scoop.

2. Shape the Truffles:

• Once the ganache has chilled and firmed up, use a small cookie scoop or spoon to scoop out small portions of the ganache (about 1 tablespoon each).

• Roll each scoop into a smooth ball with your hands. If the ganache becomes too soft as you roll, pop it back into the fridge for a few minutes to firm up again.

3. Coating the Truffles:

• Simple Powdered Sugar Coating: In a small bowl, place the powdered sugar. Roll each truffle ball in the powdered sugar to coat it evenly.

• Shredded Coconut Coating: For a tropical flair, roll the truffles in shredded coconut, pressing gently to help it stick.

• Graham Cracker Coating: For a crunchy and slightly graham cracker flavor, you can roll the truffles in crushed graham cracker crumbs.

• Chocolate Dipping: If you want to dip your truffles in chocolate, melt some white or dark chocolate in a microwave or over a double boiler. Dip each truffle halfway into the melted chocolate, allowing any excess to drip off. Then, place them on a parchment-lined tray to set.

4. Chill to Set:

• Place the coated truffles on a parchment-lined baking sheet or tray and refrigerate them for at least 30 minutes to firm up before serving.

5. Serve:

• Before serving, you can garnish with a sprinkle of fresh lemon zest for an extra citrus burst.

Tips:

• Adjusting the sweetness: If you like your lemon truffles a bit more tangy, you can reduce the amount of lemon juice or add a little more zest.

• Storage: Store the truffles in an airtight container in the fridge for up to 2 weeks. You can also freeze them for longer storage.

• Flavor Variations: If you want to get creative, you can add a few drops of lemon extract to intensify the lemon flavor, or even mix in a bit of lemon liqueur (like Limoncello) for an adult twist.

These lemon truffles are perfect for parties, gifts, or whenever you’re in the mood for something bright and sweet!