These truffles combine the richness of white chocolate with the brightness of lemon for a refreshing and elegant bite. The creamy ganache filling melts in your mouth, while the powdered sugar coating adds a delicate finish. Perfect for gifting, entertaining, or indulging yourself.

Ingredients

• 1 1/4 cups white chocolate chips (10 oz, good quality)
• 3 Tablespoons unsalted butter
• 3 Tablespoons heavy whipping cream
• 1 lemon (zest and 1 Tablespoon juice)
• 1/4 cup powdered sugar (for coating)
• 2–3 drops yellow food coloring (optional)

Preparation

1. Place the white chocolate chips in a heatproof bowl. Chop further if needed for easier melting.
2. In a small saucepan, combine the butter, heavy cream, and lemon zest. Warm over medium heat until the butter melts and small bubbles form at the edges. Do not boil. Remove from heat.
3. Pour the hot cream mixture over the white chocolate. Let sit 1–2 minutes, then stir until smooth and fully melted. Stir in 1 Tablespoon lemon juice and food coloring, if using.
4. Cover the bowl with plastic wrap, pressing it directly onto the surface. Refrigerate 1–2 hours, until the mixture is firm enough to scoop.
5. Scoop portions of the chilled ganache and roll into balls between your palms. Roll each ball in powdered sugar to coat.
6. Place the truffles on a tray or plate and refrigerate another 30 minutes before serving.

Storage Suggestions

   •   Refrigerator: Store truffles in an airtight container in the refrigerator for up to 5 days.

   •   Freezer: Freeze uncoated truffles on a baking sheet until firm, then transfer to a freezer-safe bag or container. Keep up to 1 month. Thaw in the refrigerator overnight, then roll in powdered sugar before serving.