Creamy, tangy, and coated in a delicate white chocolate shell—these no-bake bites taste like sunshine!
🍯 Ingredients (Makes 20 truffles)
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1 cup (150g) white chocolate, finely chopped
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¼ cup (60ml) heavy cream (or coconut cream for dairy-free)
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2 tbsp lemon zest (from 2 large lemons)
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3 tbsp fresh lemon juice
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2 tbsp unsalted butter, softened (or coconut oil)
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1 cup (120g) powdered sugar, sifted
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½ tsp vanilla extract
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Pinch of salt
For Coating:
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1 cup (150g) white or yellow candy melts (or more white chocolate)
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Extra lemon zest or crushed shortbread (for garnish)
👩🍳 Instructions
1️⃣ Infuse the cream:
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Heat heavy cream until steaming (do not boil). Pour over white chocolate in a bowl. Let sit 1 minute, then stir until smooth.
2️⃣ Add lemon magic:
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Whisk in lemon zest, lemon juice, butter, powdered sugar, vanilla, and salt until creamy.
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Chill for 2 hours (or freeze 30 mins) until firm enough to roll.
3️⃣ Shape the truffles:
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Scoop 1 tsp portions, roll into balls, and place on parchment paper.
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Freeze 15 mins to set.
4️⃣ Coat & decorate:
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Melt coating chocolate and dip each truffle.
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Immediately sprinkle with lemon zest or shortbread crumbs.
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Chill 10 mins to harden.
💡 Pro Tips
✔ For extra tang: Add 1/8 tsp citric acid to the filling.
✔ Shortcut: Roll truffles in powdered sugar or coconut flakes instead of dipping.
✔ Storage: Keep refrigerated up to 2 weeks (they rarely last that long!).
🍽️ Serving Ideas
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Pair with Earl Grey tea for a sophisticated afternoon treat.
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Gift in a pretty box tied with ribbon—instant edible sunshine! ☀️
“Tastes like a burst of lemon meringue pie—but in one bite!