Lemon Truffles

Ingredients :

For the Truffle Mixture:

• 1 cup white chocolate chips
• 1/4 cup heavy cream
• 2 tablespoons salted butter
• 2 teaspoons fresh lemon juice
• Zest of 2 lemons
• 2 cups powdered sugar
• Yellow food coloring (optional)

For Coating:

• Additional powdered sugar for dusting

Instructions :

1. Place the white chocolate chips and butter in a heatproof bowl. Set aside.
2. In a small saucepan, heat the heavy cream over medium heat until it just begins to boil. Remove from heat immediately.
3. Pour the hot cream over the white chocolate and butter. Stir until the chocolate and butter are completely melted and the mixture is smooth and creamy.Stir in the lemon juice and zest, ensuring everything is well combined.
4. Gradually sift and mix in the powdered sugar until the mixture thickens into a soft dough-like consistency. For a pop of color, add a few drops of yellow food coloring.
5. Transfer the bowl to the refrigerator and chill for at least 2 hours or until firm enough to handle.
6. Using a spoon or melon baller, scoop the chilled mixture and roll it into bite-sized balls between your palms.
7. Roll each truffle in powdered sugar to coat evenly, giving them a delicate finish.
8. Arrange the truffles on a baking sheet and refrigerate for an additional 30 minutes to firm up.
9. These truffles are best served chilled or at room temperature. Garnish with extra lemon zest for a touch of elegance.