MAISON DE KENNEDY

Creamy Lemon Truffles

🤍🤍🤍🤍🤍 (0/5) Tested by Untested — ~2 hrs (10 min prep + 1.5 hrs chill) · Makes 12

Ingredients

• 1 cup White Chocolate Chips — quality brand recommended
• ¼ cup Unsalted Butter
• 3 tbsp Heavy Whipping Cream
• Zest of 1 Lemon
• ½ tsp Lemon Flavour Extract
• 2 drops Yellow Food Colouring (optional)
• ¼ cup Powdered Sugar — for coating

Method

1. Prep the chocolate bowl: Pour white chocolate chips into a medium heat-safe bowl. Add lemon extract and yellow food colouring. Set aside with a fine-mesh strainer nearby.
2. Infuse the cream: In a saucepan over low heat, melt butter with lemon zest. Increase to medium, add heavy whipping cream, and whisk until the mixture just begins to simmer — do not let it boil.
3. Make the ganache: Immediately pour the hot cream mixture through the strainer (to catch the zest) over the white chocolate. Whisk vigorously until completely smooth and silky. Cover and refrigerate at least 30 minutes until firm.
4. Roll & coat: Scoop the chilled ganache into 12 equal portions. Roll each between your palms into smooth spheres, then roll generously in powdered sugar until fully coated.
5. Serve: Refrigerate truffles for 1 more hour until fully set. Serve chilled, dusted with extra powdered sugar and a curl of fresh lemon zest on top.

Notes

• Untested: Sourced from a Facebook reel — give it a go and update the rating.
• Quality chocolate matters: Cheap white chocolate can seize or taste waxy. Go for a decent brand.

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