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Lemon Truffles

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Bite-sized, creamy confections with a tangy lemon-flavored ganache center, coated in chocolate and often dusted with powdered sugar or zest. These elegant no-bake treats are perfect for parties, bridal showers, or as edible gifts, offering a refreshing yet indulgent flavor profile.

Ingredients

– For the Filling:

– 8 ounces white chocolate (chopped)

– 1/2 cup heavy cream

– 2 tablespoons fresh lemon juice

– 1 tablespoon lemon zest

– 1 tablespoon unsalted butter

– For the Coating:

– 8 ounces dark or white chocolate (melted)

– Optional: Powdered sugar, crushed pistachios, shredded coconut, sprinkles, or edible glitter

Instructions

  1. Prepare the Ganache:

– Heat heavy cream in a saucepan until simmering. Pour it over chopped white chocolate in a mixing bowl. Stir until smooth.

– Mix in lemon juice, lemon zest, and butter until fully combined. Let the mixture cool slightly, then refrigerate for 2-3 hours or until firm.

 

  1. Shape the Truffles:

– Once chilled, scoop small portions of the ganache and roll them into balls using your hands or a melon baller.

 

  1. Coat the Truffles:

– Dip each ball into melted dark or white chocolate, ensuring even coverage. Allow excess chocolate to drip off.

– Decorate with powdered sugar, crushed pistachios, additional lemon zest, or other toppings as desired.

 

  1. Set and Serve:

– Place truffles on a silicone baking mat or parchment paper to set. Once firm, serve or store as needed.

Notes

– Adjust lemon juice and zest ratios to balance tanginess and brightness.

– Chill the ganache longer for firmer consistency to prevent stickiness while shaping.

– Store leftovers in an airtight container in the fridge for up to one week; freeze uncoated or coated truffles for longer storage.

– Roll truffles in cocoa powder or powdered sugar before coating to reduce stickiness.

Nutrition

Find it online: https://yummyrecipebox.com/easy-no-bake-lemon-truffles/