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Spring-ify Your Chocolate Truffles

Lemon Truffles
Image Source: Kelsey Banfield

 

Truffles are the ultimate rich chocolate treat. They melt in your mouth the moment they hit your tongue. And though simple to make, these bite-size indulgences always impress. I decided to adapt my dark chocolate truffle recipe for white chocolate … I added a little lemon zest and a drop of lemon extract, and a light, springtime dessert was born!

To decorate these pretty sweets, I rolled them in sanding sugar and pastel sprinkles to give them Easter egg-like colors. And they’re ready for my next spring feast, or gifting needs.

The most wonderful thing about these delectable bites? You’re kids will go nuts over them, but they’ll only need to eat two of these rich treats to satisfy their sweets craving!

Lemon White Chocolate Truffles

Makes: 40

Ingredients:
1/2 cup heavy cream
16 ounces white chocolate (avoid chips as they won’t easily melt), finely chopped
1/2 teaspoon pure vanilla extract
1/8 teaspoon lemon extract
2 teaspoons lemon zest, finely grated
sanding sugar and sprinkles (optional)

Directions:
1. Add heavy cream and white chocolate to a microwave-proof bowl. Melt in the microwave in 30-second bursts, stirring between each heating, until completely smooth.
2. Stir in the vanilla extract, lemon extract, and lemon zest until smooth. Cover the bowl with plastic wrap and chill in the fridge until it’s cool but still pliable, about 1 hour.
3. Line a baking sheet with parchment paper. Use a teaspoon, or 1-inch ice cream scoop, to scoop chocolate onto lined baking sheet. Once all of the chocolate is scooped there will be about 40 dollops. Slide the sheet into the fridge to chill for 15 minutes. This will help harden them so they are easier to roll. Then remove and use clean hands to roll the chocolate into balls with the palms of your hands.
4. Working quickly, roll the truffles in the sanding sugar so they are completely coated. If the sugar doesn’t seem to stick well, moisten your fingers with water and gently rub it on the chocolate and then re-roll the truffles. This will not harm the chocolate at all. Place the truffles back on the lined baking sheet and chill them again in the fridge for at least 1 hour before eating.

Storage Note: The truffles can be packaged or served once the decorations have hardened. It is best not to leave them in a warm or sunny spot because they are prone to melting. If saving to serve later it is easiest to store them in a bag in the refrigerator.

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Article Posted 5 years Ago

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