easy lemon truffles
These easy lemon truffles are a burst of bright, zesty flavor in every bite. Perfect for a quick treat or a delightful addition to any dessert platter.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 226.8 g cream cheese softened
- 453.6 g white chocolate chips
- 120 ml heavy cream
- 2 tbsp lemon zest freshly grated
- 2 tbsp lemon juice freshly squeezed
- 50 g powdered sugar optional, for extra sweetness
- 1 cup shredded coconut for coating
Instructions
Preparation Steps
- In a heatproof bowl, combine white chocolate chips and heavy cream. Microwave in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Be careful not to overheat.
- In a separate bowl, beat the softened cream cheese until smooth and creamy.
- Add the melted white chocolate mixture to the cream cheese and beat until well combined.
- Stir in the lemon zest and lemon juice until fully incorporated. If desired, stir in powdered sugar for extra sweetness.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until firm enough to roll.
- Place the shredded coconut on a shallow plate.
- Scoop out small portions of the truffle mixture and roll them into balls. Then, roll each ball in the shredded coconut until evenly coated.
- Place the coated truffles on a baking sheet lined with parchment paper and refrigerate for another 30 minutes to set.
- Serve chilled or store in an airtight container in the refrigerator.
Notes
These truffles are best enjoyed fresh but can be stored in the refrigerator for up to a week. For an extra touch of elegance, you can drizzle them with melted white chocolate before serving.