Make these easy Meyer Lemon Truffles with white chocolate as an easy food gift for the holidays! Quick to make and super simple – even for beginners!
With the holidays in our midst, I thought I would share a fun, festive recipe for these White Chocolate Meyer Lemon Truffles.
I was inspired to make these easy white chocolate truffles after spending some time recently with my friend Jessica Foster, owner of Jessica Foster Confections here in Santa Barbara.
Her Meyer Lemon truffles are incredible! The Meyer Lemon is among my favorite flavors that she makes, so I decided to give them a go. She covers all of her truffles with a divine chocolate ganache coating. However, I left my version bare-save for a light sugar coating- because they remind me of tiny snowballs! These are the perfect gift for the holidays.
These would make amazing homemade gifts for friends, family, and co-workers, which is exactly what prompted me to make them. Stay tuned for more holiday-themed posts!
Ingredients for making Meyer Lemon Truffles:
- good quality white chocolate
- heavy cream
- zest of one organic meyer lemon
- unsalted butter, cubed
- lemon juice
How to store homemade white chocolate truffles
You can keep these for up to two weeks when stored in an airtight container. Make sure to cover them well as white chocolate takes on other fridge flavors really quickly due to its high-fat content. You can also freeze these.
Tips for making White Chocolate Truffles:
- Whenever working with chocolate over a hot water bath, do not allow water to touch the glass bowl).
- Chill mixture 4 hours or longer! You can keep the mixture in the fridge overnight or for days.
- To keep things easy, roll the Meyer Lemon Truffles in icing sugar. You could also cover them in white or ruby chocolate
More Meyer Lemon recipes:
- Parsnip Soup with Meyer Lemon Oil
- Meyer Lemon Salad Dressing
- Meyer Lemon Bars
Meyer Lemon Truffles
Make these easy Meyer Lemon Truffles with white chocolate as an easy food gift for the holidays! Quick to make and super simple – even for beginners!
Ingredients
- 9 oz. good quality white chocolate
- 1/3 cup heavy cream
- zest of one meyer lemon
- 1/4 cup unsalted butter cubed
- pinch salt
- 3 tsp. lemon juice
- superfine sugar for dusting
Instructions
Finely chop the white chocolate and place in a heatproof bowl. Set aside.
Add lemon zest to cream in a small heavy saucepan and bring to a simmer, taking care not to boil. Remove from heat.
Add butter and salt to white chocolate, then pour hot cream mixture into bowl. Melt over a saucepan with simmering water until smooth (do not allow water to touch glass bowl). Add lemon juice and stir to combine. Chill mixture for at least 4 hours.
Using a teaspoon or a small cookie scoop portion out 1 inch balls of ganache mixture. Roll in your hands to form a ball (quickly, as it will begin to melt from the heat of your hands).
Immediately sprinkle each truffle with the sanding sugar and place on a parchment lined baking sheet.
Allow to set for at least 5 minutes before serving (will keep for up to two weeks when stored in an airtight container).
Have a question. Steps 2 says to remove from heat and cool. Then step 4 says to add butter and SALT? then pour hot cream mixture into bowl over white chocolate. So should the cream mixture go in cool or hot? I screwed up and put in the wrong amount of cream so I added more white chocolate, melted in microwave and added rice krispies. We shall see what happens – it is now sitting in the fridge.
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Denisse, these recipes look great! It’s awesome to see so many delicious recipes in one place.