3 Ingredient Lemon Truffles (Printer-Friendly Version)

Creamy white chocolate and zesty lemon combine into luscious, melt-in-your-mouth truffles with minimal ingredients.

# Required Ingredients:

→ Truffle Base

01 - 340 grams white baking chips
02 - 240 milliliters heavy cream

→ Flavoring

03 - 30 milliliters fresh lemon juice
04 - Zest of one lemon (approx. 2 grams)

→ Coating

05 - 425 grams white baking chips
06 - 5 milliliters melted coconut oil (optional)

# Step-by-Step Instructions:

01 - Heat 240 milliliters of heavy cream until very hot but not boiling. Place 340 grams of white baking chips in a microwave-safe bowl. Pour hot cream over the chocolate and stir gently until partially melted. Continue warming in short bursts, stirring frequently until smooth.
02 - Fold in 30 milliliters of fresh lemon juice and lemon zest carefully, ensuring the mixture does not seize. The lemon adds bright, fresh flavor to the truffle base.
03 - Refrigerate the lemon-chocolate mixture for approximately one hour until firm but still pliable, suitable for scooping and rolling.
04 - Using a tablespoon cookie scoop, portion the mixture evenly. Roll each portion between your palms to form smooth, uniform balls. Place on a parchment-lined tray ensuring they do not touch.
05 - Freeze the rolled truffle centers for 15 to 20 minutes to solidify their shape prior to coating.
06 - Melt 425 grams of white baking chips in a microwave-safe bowl, heating in short intervals and stirring frequently until smooth. Optionally stir in 5 milliliters of melted coconut oil to thin the chocolate for a glossy finish.
07 - Dip each frozen truffle center into the melted white chocolate using forks or a dipping tool, ensuring full coverage. Gently shake off excess and place onto parchment paper. Wipe the bottom of each truffle to prevent chocolate pooling.
08 - Optionally sprinkle dry lemon zest, edible decorations, or drizzle additional chocolate over the coated truffles for visual appeal.
09 - Chill dipped truffles in the refrigerator until the coating is fully hardened. Store in an airtight container thereafter.

# Handy Cooking Tips:

01 - Avoid overheating the cream to prevent curdling and melting the chocolate too rapidly to maintain smooth texture.
02 - Freezing prior to dipping ensures a crisp, smooth chocolate shell without melting the truffle centers.
03 - Use fresh lemon juice and zest for the brightest citrus flavor; excess lemon juice can cause the chocolate to seize.

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