Description
Delicious lemon-flavored truffles coated in dark chocolate, perfect for any occasion!
Ingredients
Scale
- 1 1/2 tablespoons heavy cream
- 1/2 teaspoon lemon zest
- Yellow and red food coloring (we use this natural food coloring)
- 1/2 cup good quality white chocolate chips
- 1 1/2 teaspoons lemon juice
- Pinch of salt
- 5 tablespoons heavy cream
- 1 1/2 cups good quality white chocolate chips
- 1 1/2 tablespoons butter
- Pinch of salt
- 4 oz dark chocolate, for coating
Instructions
- To a small heatproof bowl, add the heavy cream and lemon zest. Microwave until very hot but not boiling, about 30-40 seconds. Stir in 3 drops of yellow food coloring (we used natural food coloring), and 1-2 drops of red, stirring and adjusting until you’ve achieved an egg yolk color.
- To another medium-sized heatproof bowl, add the white chocolate chips. Pour the hot heavy cream mixture over the white chocolate chips. Stir until melted. If necessary, microwave the mixture in 15 second intervals if the chocolate chips don’t fully melt.
- Stir in lemon juice and salt until well incorporated, then place ganache in the refrigerator for at least an hour to firm up.
- Next, make the white chocolate “egg white” ganache by adding the heavy cream to a heatproof bowl and microwaving for 30-40 seconds until very hot.
- To a medium-sized heatproof bowl, add the white chocolate chips, butter, and salt. Pour the hot heavy cream mixture over the white chocolate chips, stirring until melted and microwaving in 15 second intervals if the chips haven’t fully melted. Give the ganache an hour to firm up in the refrigerator.
- To assemble the truffles, scoop out a teaspoon of the lemon ganache and roll into a ball and set aside. This is your egg “yolk”. Next, scoop out a heaping tablespoon of the white chocolate “egg white” ganache. Use your thumbs to flatten out the white chocolate ganache, place the lemon ganache ball inside, and mold the ganache around it. If the ganache starts to feel soft and melt in your hands a bit, place all of the centers, then place your “eggs” in the refrigerator for 5-10 minutes. They should be easier to shape once they’ve re-chilled.
- In a medium-sized heatproof bowl, melt some dark chocolate chips. Dunk each “egg” into the chocolate and place on a parchment-lined rimmed baking sheet. Move to the fridge to allow the chocolate to set, then enjoy!
Notes
- These truffles are best stored in the refrigerator.
- Make sure the chocolate is tempered properly for the best coating.
- Adjust food coloring to reach desired color.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg