Vegan Recipes

Lemon white chocolate truffles


  • 200g white chocolate, finely chopped
  • Zest of 1 lemon
  • 1/4 cup heavy cream
  • 1 tablespoon unsalted butter
  • Yellow food coloring (optional)
  • 1/2 cup powdered sugar, for rolling


  1. Prepare Ingredients:
    • Finely chop the white chocolate.
    • Zest the lemon using a fine grater or zester.
  2. Heat the Cream:
    • In a small saucepan, heat the heavy cream over medium heat until it starts to simmer. Do not let it boil.
  3. Mix with Chocolate:
    • Place the chopped white chocolate in a heatproof bowl.
    • Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
    • Gently stir the mixture until the chocolate is completely melted and smooth.
  4. Add Flavor:
    • Stir in the lemon zest into the melted chocolate mixture. Add a few drops of yellow food coloring if desired for a more vibrant color and lemony appearance.
  5. Chill:
    • Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the mixture is firm enough to roll into balls.
  6. Roll into Truffles:
    • Once the mixture is firm, use a teaspoon or a small melon baller to scoop out portions of the mixture.
    • Roll each portion into a smooth ball between your palms.
  7. Coat:
    • Roll each truffle in powdered sugar until evenly coated.
  8. Chill Again:
    • Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to firm up.
  9. Serve:
    • Once the truffles are firm, they are ready to be served. Enjoy!

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