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Creamy Lemon Truffles

Delightful bites of creamy lemon truffles coated in sweet white chocolate, perfect for any occasion.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Truffles Base
  • 1 cup cream cheese, softened Make sure it’s at room temperature for easy blending.
  • 1/2 cup powdered sugar
  • 1/4 cup lemon juice Freshly squeezed for the best flavor.
  • 1 tablespoon lemon zest
  • 1 cup white chocolate chips Melted for the truffle coating.
  • 1 teaspoon vanilla extract
Coating Options
  • Coconut flakes For rolling truffles.
  • Crushed almonds For rolling truffles.

Method
 

Preparation of the Cream Cheese Mixture
  1. In a mixing bowl, combine the softened cream cheese and powdered sugar. Use an electric mixer on medium speed until the mixture is creamy and smooth.
  2. Mix in the lemon juice, lemon zest, and vanilla extract. Beat until fully combined, achieving a luscious, creamy mixture.
Melting and Combining Chocolate
  1. In a microwave-safe bowl, melt the white chocolate chips in the microwave in 30-second intervals, stirring between each interval until smooth. Be careful not to overheat the chocolate.
  2. Gradually add half of the melted chocolate to the cream cheese mixture, stirring until completely blended.
Chilling and Forming Truffles
  1. Cover the bowl with plastic wrap and refrigerate for 30-60 minutes until the mixture is firm enough to handle.
  2. Once chilled, use a small cookie scoop or your hands to shape the mixture into bite-sized balls. Place them on a parchment-lined baking sheet.
Coating the Truffles
  1. Dip each ball into the remaining melted white chocolate and then roll it in coconut flakes or crushed almonds.
  2. Place the coated truffles back on the parchment-lined sheet and refrigerate until the chocolate coating is set.

Notes

For variations, substitute lemon juice with orange or lime juice. Allow truffles to chill longer for a firmer texture. Store truffles in an airtight container in the refrigerator for up to a week or freeze for about a month.