| Ingredient | Quantity |
|---|---|
| Freshly squeezed lemon juice | 2 tablespoons |
| White chocolate chips | 1 cup |
| Heavy cream | 1/4 cup |
| Unsalted butter | 2 tablespoons |
| Lemon zest | Zest from 2 lemons |
| Powdered sugar | 2 cups |
| Yellow food coloring (optional) | A few drops |
Instructions:
- Combine White Chocolate Chips and Butter:
- In a heatproof bowl, combine the white chocolate chips and unsalted butter.
- Heat Heavy Cream:
- In a saucepan, heat the heavy cream until it is simmering but not boiling. Pour the hot cream over the chocolate and butter mixture.
- Stir Until Smooth:
- Stir the mixture until the chocolate and butter have melted completely and the mixture is smooth.
- Add Lemon Juice and Zest:
- Add the freshly squeezed lemon juice and lemon zest to the mixture, stirring well to combine
- Blend in Powdered Sugar:
- Gradually blend in the powdered sugar until the mixture is smooth. If you desire, add a few drops of yellow food coloring for a vibrant appearance.
- Chill the Mixture:
- Cover the mixture and chill in the refrigerator for about 2 hours, or until it is firm enough to handle.
- Shape into Truffle-Sized Balls:
- Using a spoon or small scoop, shape the mixture into truffle-sized balls.
- Dust in Powdered Sugar:
- Roll each ball in powdered sugar to coat them lightly.
- Refrigerate Before Serving:
- Refrigerate the truffles for at least 30 minutes before serving to allow them to set.
