How White Chocolate Lemon Truffles are prepared at Home?

It is human nature and psyche that he cannot remain attached with one things. He gets bored with continuous using of one thing. He wants change in his life to bring change in his life. Same is the case in matters of interests of eating and drinking tastes. Man cannot eat one product for long. it is his nature to bring change in his edible items. If he eats one thing for long time, a stage will come that he will like to eat that thing anymore. Similarly, he keeps the domain of eating things limited. Even limited level of edible things will make him bored from those edible items. So, it is in his nature to eat and drink different so that he can eat it with interest and passion. Man wants to get enjoyment and amusement from his meal. He wants such recipe which can make him happy. He can enjoy from his meal.

Therefore, develops different techniques and ideas to make different but delicious products so that it can give him maximum enjoyments and charm. All amusements and enjoyment can be maximized by preparing the ever-best recipe known as white chocolate lemon truffles. It is one of best recipes among the sweet dishes. It provides multiple different tastes in one recipe, such as taste of chocolate, lemon etc. These Fresh Lemon Truffles are creamy confections with a bold citrus flavor.  Rolled in sugar or dipped in dark chocolate ~ they make an unexpectedly light and bright homemade candy for chocolate and citrus lovers alike.

What are White Chocolate Lemon Truffles?

Lemon truffles are a tough nut to crack. It is hard to get the true flavor of fresh lemon into a classic creamy ganache that will firm up enough to scoop and roll. . These Fresh Lemon Truffles are creamy confections with a bold citrus flavor.  Rolled in sugar or dipped in dark chocolate. They make an unexpectedly light and bright homemade candy for chocolate and citrus lovers alike. Most recipes yield a wimpy; fake taste at best. Some use zest, some use flavoring. While some use cake mix, but the bright flavor of real lemon married with the mouthfeel of a classic creamy truffle is so mind blowing, so irresistible, so utterly enchanting, that it’s worth the trial and error to get it right.  This recipe is made with fresh lemon juice, heavy cream, white chocolate or confectionery, some powdered sugar for stability, and a touch of lemon extract. 

I will show you how to roll them in sugar (granulated or powdered,) or dip them into dark chocolate for a decadent lemony treat.  Whatever way you roll, these truffles are epic.

To decorate these pretty sweets, roll them in sanding sugar and pastel sprinkles to give them Easter-egg-like colors. After this, pack the yummy lemon truffles in beautiful and attractive packaging boxes for truffles.

Ingredients of Lemon White Chocolate Truffles

If you want to make about 3 dozens of lemon white truffles, then the following quantity of ingredients should be taken.

• 1/3 cup heavy cream

• 12 ounces white chips or white chocolate cut in very small pieces

• 2 cups confectioner's sugar, sifted

• 4 Tbsps. fresh lemon juice
• 1 tbsp. lemon extract

Direction and Instructions

• Place chopped chocolate in bowl. Bring cream, lemon peel, and butter, to a gentle simmer. Cover and let steep for 15 minutes to get the flavor out of the lemon. Strain and return the flavored cream back to the pot and bring to a gentle boil.
• Pour hot cream over chocolate, and stir to melt. Place mixture in shallow container or individual molds and refrigerate about an hour or until completely set and firm.
• Place the rainbow sprinkles in a shallow pie plate, etc. for rolling the truffles into. Using a melon baller, scoop even balls. Scoop can be preheated by dipping in hot water in between scoops. If the chocolate was poured into small molds, simply unmold. Using your hands, roll each ball to compact and firm, then roll in the sprinkles to get an even layer. Repeat with all the remaining chocolate. Carefully place a lollipop stick into the center of each truffle, going no more than 2/3’s deep. 

• Chill in freezer for a few minutes to get the stick to adhere better to the truffle. Serve and enjoy.

For Sugar Coated Truffles

• Use a small 1 inch cookie scoop to portion out the truffle mixture, and roll gently and quickly with your hands to form a smooth round ball. Work quickly because the warmth of your hand will soften the truffle.
• Roll each ball in either granulated or confectioner's sugar. Put them in the refrigerator until you are ready to eat them, and serve chilled.

For Chocolates Coated Truffles

• For chocolate dipped truffles you'll want the truffles to be extra cold, so I put the balls in the freezer for an hour before I dip them.
• If you want to coat all the truffles you'll need 24 ounces of chocolate. I think it's easier to split the chocolate in half and work in 2 batches. Microwave 12 ounces of chocolate in a microwave safe bowl on high for one minute. Remove and stir the chocolate. You will probably need to heat it for another 20 seconds, and then stir again to melt all the chocolate. Let the chocolate cool for 15 minutes before dipping.

Use a fork or candy dipping tool to dip the cold truffles into the chocolate and then on to a parchment lined surface. Let them harden at room temperature, and then refrigerate until serving.