Ingredients
Equipment
Method
- Place the chopped white chocolate in a large heatproof bowl and add butter on top. Do not mix.
- Heat heavy cream in a small saucepan until just boiling. Remove from heat and whisk in lemon extract carefully (it will bubble).
- Pour hot cream mixture over chocolate and butter. Stir gently with a wooden spoon in one direction until smooth.
- Cover the bowl with plastic wrap pressed against the surface. Let sit 1 hour at room temp, then refrigerate at least 6 hours (or overnight).
- Line baking sheets with parchment. Scoop portions of chilled ganache with a melon baller or teaspoon, roll into balls, then coat in powdered sugar or sprinkles.
- Place truffles on prepared sheets and serve immediately or refrigerate until ready to serve.
Notes
???? White Chocolate: Use only high-quality white chocolate bars (like Ghirardelli or Lindt). White morsels or candy melts won’t set correctly.
???? Lemon Flavor: Use pure lemon extract for the right balance of tart and sweet.
???? Wooden Spoon: Stir with a wooden spoon to avoid uneven heat distribution.
✨ Rolling Tips: Clean hands after shaping each truffle to keep them smooth.
???? Coating: Nonpareils, sanding sugar, or powdered sugar work beautifully.
⏱️ Storage: Refrigerate in an airtight container for up to 1 week or freeze for 1 month.
???? Lemon Flavor: Use pure lemon extract for the right balance of tart and sweet.
???? Wooden Spoon: Stir with a wooden spoon to avoid uneven heat distribution.
✨ Rolling Tips: Clean hands after shaping each truffle to keep them smooth.
???? Coating: Nonpareils, sanding sugar, or powdered sugar work beautifully.
⏱️ Storage: Refrigerate in an airtight container for up to 1 week or freeze for 1 month.
