Lemon Truffles


  • 8 oz white chocolate-chopped

  • 5 Tablespoon unsalted butter

  • 3 Tablespoon heavy whipping cream

  • pinch of salt

  • 1 teaspoon lemon extract

  • powdered sugar


  • Over a double boiler melt chocolate, butter and cream , stir until smooth.
  • Stir in salt and lemon extract.
  • Cool slightly, cover with plastic wrap and refrigerate for 2 hours (or until firm enough to roll the balls).
  • With a small spoon scoop out the mixture and roll into 1 inch ,then roll it again in the sugar when the ball is formed
  • Store in the fridge in airtight container up to 1 week, freeze for longer storage.

Category: Cakes
Tags: lemon, truffes