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Lemon Truffles

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I ordered lemon emulsion from Amazon. That's faster than driving from store to store to find it!

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Ingredients

  • Truffles:
  • 8 oz good quality white chocolate, finely chopped (white chocolate chips, not chopped)
  • 1 tsp lemon emulsion
  • 3 Tbsp butter, room temperature
  • 3 Tbsp cream, warm
  • Coating
  • 1/2 cup sanding sugar*, yellow
  • 1/8- 1/4 tsp citric acid (unsweetened Koolaid lemonade powder^^)
  • 1/8 tsp vanilla sugar (didn't have any!)
  • see directions regarding sanding sugar
  • I'm going to try different flavors / colors of Koolaid :) I loved the tartness of the lemonade... Making Easter egg truffles next!

Details

Adapted from letthebakingbeginblog.com

Preparation

Step 1

1. Melt white chocolate by placing in the microwave and heating it in 7-15 second intervals, stirring between each time, until melted. Do not heat above 105F (if touched with finger, it will feel about the same temperature as your body), or the chocolate will separate and be unusable.
2. Add warm cream and room temperature butter and stir with white chocolate until smooth runny ganache is formed.
3. Add lemon emulsion and stir to incorporate.
Allow the chocolate to cool enough to be able to spoon/pipe dollops of chocolate onto parchment paper.
3. Spoon about 20 rounds of white chocolate.
Leave on the counter until you’re able to roll each round into a round ball (best left overnight). If it is still difficult to shape them, place the bowl with chocolate in the fridge.
4. Prepare the coating by mixing 1/2 cup yellow sanding sugar with vanilla sugar & citric acid.
5. Once you have perfect round balls, roll each lemon truffle in the sanding sugar and transfer to the serving tray/platter.
6. Keep in a closed box at room temperature. (or refrigerate)

* I made yellow sanding sugar with ordinary granulated sugar.
1. Add 1/4 tsp food color to 1/2 cup sugar. Shake to mix in ziplock bag. add more color until you get desired shade.
2. Spread colored sugar on parchment paper and dry in 150 degrea oven for 10"
3. Return colored sugar to ziplock bag and gently remove any lumps. If you want it finer, roll with a rolling pin.

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