Ingredients:
1 1/2 cups white chocolate, melted
1/4 cup heavy cream or coconut cream
3 tablespoons fresh lemon juice
Powdered sugar or coconut flakes (for coating)
Instructions:
Melt the chocolate:
Place the white chocolate in a heatproof bowl and melt it using a double boiler or microwave in 20-second intervals, stirring in between until smooth.
Combine with cream:
Heat the heavy cream (or coconut cream) in a small saucepan over low heat until warm but not boiling.
Pour the warm cream over the melted white chocolate and stir until fully combined and smooth.
Add lemon flavor:
Mix in the fresh lemon juice and stir well until the mixture is smooth and glossy.
Chill the mixture:
Cover the bowl and refrigerate for 1-2 hours or until the mixture is firm enough to scoop.
Shape the truffles:
Use a small spoon or cookie scoop to portion the chilled mixture.
Roll into smooth balls using your hands.
Coat the truffles:
Roll each truffle in powdered sugar or coconut flakes to coat evenly.
Serve and enjoy:
Enjoy immediately or store in an airtight container in the refrigerator until ready to serve.
Prep Time: 10 minutes | Chill Time: 1-2 hours | Total Time: 1 hour 10 minutes – 2 hours 10 minutes
Kcal: Approximately 90 per truffle | Servings: 12 truffles