White Chocolate Lemon Truffles

May 31st, 2012

I found this recipe for White Chocolate Lemon Truffles a few months ago, and I was waiting for a special occasion to try them. Today I decided that a Thursday afternoon was occasion enough. I mostly wanted to make them because they’re so stinking pretty, but it turns out they’re delicious too. Lately I’ve been on a lemon kick, but lemon desserts are usually too light to satisfy my insane sweet tooth. Not these! The rich white chocolate pairs perfectly with the light lemon flavor to quiet the ravenous dessert monster inside me.

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
granulated Sugar, for coating

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat* (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in sugar until well-coated. (If you’re having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the sugar until coated.) Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

* Or just use a double boiler if you have one.

Recipe from What Megan’s Making 

33 Comments

  1. I discovered your blog recently and I love it! I especially love how you process your photos. Would you ever share photo processing tips in a post? (or have you?) Thanks!!!

    • Amanda (wit & whistle)

      Thanks Jamie! I use Photoshop actions to process my photos and give them a subtle warm glow. MCP Actions (http://www.mcpactions.com/) has some great ones, or there are tons of freebies out there if you search a bit.

  2. OKAY>>>>you crack me up. I love your blog and design abilities. Officially inspired :)

  3. I must make these. I’m obsessed with any lemony desserts lately, so thanks!

  4. I love lemon! These look so yummy!

  5. oooh… I love lemon deserts. I love your beautiful photography too!

  6. wow, they look amazing! I will definitely be trying these!

  7. Hi Meagan, poppiing over for a visit from BYW 2.0.

    I just made lemond curd mini pies and I love all things lemony. These truffles look wonderful (and decadent). I’ll definitely have to give them a try. Nice photos too.

    Enjoy your weekend and I’ll see you in class,

    Lisa

  8. saying hi from BYW 2.0 – beautiful blog and such amazing photos!

  9. Hi Amanda, I’ve been a huge fan (and customer!) of your work for a long time. I was excited to see your name on the student list for BYW. Hope to see you around class!
    -Kaytie

    • Amanda (wit & whistle)

      Thanks so much Kaytie! I’m excited to soak up all Holly’s wisdom. ;)

  10. gen

    they are stinkin’ pretty! you did a great job making them look delicious! i think i will have to make some of my own! thanks for sharing!

  11. Shawn

    These look fabulous and I bet they melt in your mouth like fresh tingling dewdrops of delight.

  12. The pictures look so delicious that I can’t help to wonder if they taste like heaven… I wish I was skilled in the kitchen, I would make these in a heartbeat.

  13. Mmm!!! These will be made immediately! Or, as soon as I can get to my kitchen. They look super yummy.

    P.S. Your “sweet as bee vomit” card is the best ever.

  14. Charlotte

    I made these today, and they are wonderful!! I accidentally used powdered sugar instead of granulated, but it was a negligible difference. One thing I DID do was to add a BIT of lavender sugar to the sugar coating of some [50/50 gran. sugar and dried lavender, ground to a powdery texture in my coffee grinder]. When I brought them to work, the lavender ones were a huge hit!!

  15. Kim

    What kind of chocolate would you recommend? Looks amazing!

  16. MistyDawn

    Hi! :) I made these tonight, the cold base is delicious..but, I had one issue.. I noticed the base change consistencies as I was melting the chocolate..when I poured it into the small bowl to refrigerate, some of the butter separated and a layer of butter formed on top of the rest of the base.. I think I may have left the chocolate on the double boiler too long bc I was lost in thought and didn’t take it off just before it was melted..it was completely melted when I removed it from the double boiler.. Do you think that’s why some of the butter separated? I went ahead and refrigerated and made the truffle balls and they taste great, I kind of just mixed the butter layer into the base as I rolled it into a ball.. :) lol. but for future reference, I want to avoid the butter separation.. Any tips/suggestions from anyone is welcome. :) Thank you. :) Also, I used the bar of Ghirardelli chocolate.. I notice in the photos, that you used chopped chocolate and chips.. any particular reason? would chips be okay or is it best to use the chopped chocolate? Have a fruitful day. :)

    • Amanda (wit & whistle)

      I didn’t have any separation issues, so I’m afraid I can’t help you there. I used white chocolate chips because that’s what I had on hand. Any white chocolate will do. I didn’t use chopped chocolate, the stuff that looks like chopped chocolate is just the butter. :)

    • white chocolate is extremely sensitive to heat, melts at very low temperature (as opposed to dark chocolate) and will separate if left even a second too long over the double boiler. Next time remove it from the heat as soon as you see it start melting. Stir. put it back on the heat and continue doing this until the chocolate is melted. The better quality chocolate, the more it will separate.
      Chocolate melts are not as tricky, but they don’t taste too good.

  17. Rebecca

    I made these today, they taste delicious, thank you! I had the separation issue too because I left the chocolate mixture to melt too long – I blitzed with a hand blender once off the heat which solved the problem. They were very melty when I was rolling the balls, is this right? They’re still quite soft so I’ve popped them in the freezer for a short while before I give them to anyone else to try.

    • Debra

      I, too, am having problems with these being too soft. I’ve made two batches and re-read the recipe. Should you bring the ingredients to a boil or at least cook longer than simply melting the chocolate chips? The second batch I didn’t use the extra tablespoon of cream and was very precise on the lemon juice. Neither batch got any firmer than a patty.

  18. Julie

    Can you tell me how much 1 batch makes? I am using this recipe to make 122 truffles and am trying to figure out how many batches to get the ingredients for. Can’t wait to try them!

  19. ann

    can these be shipped/mailed? or do they need refrigeration

  20. I made these truffles and they were wonderful!

  21. Kristen

    I just made these for a treat exchange at my job and I must say these were simple to make (I followed the directions to the tee and had no issues of separation) and delicious! My mom even made a delightful mmmmmmm upon eating ha ha ha. I will make these again. Can I ask why must we cool the heavy cream then heat it again before mixing with the chocolate?

I love your comments more than I love chocolate (almost).

 

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