Inspiration: These truffles were so pretty when I found them online that I couldn’t resist adding them to our Christmas truffle tins!

What we Loved: These truffles have a fresh and light lemon flavor that is just wonderful. The lemon is really subtle and far from overpowering, and the greatest thing is that the lemon tastes really natural since the recipe uses real lemon juice and lemon zest rather than flavorings. Combined with rich white chocolate and the sweet and crunchy (and pretty!) sugar coating, these really are a treat.

Helpful Hints: I always prefer to use cane sugar when I use sugar, so that’s what I used for this recipe. It works wonderfully!

White Chocolate Lemon Truffles
Source: The Way the Cookie Crumbles, originally from Global Gourmet

Makes 2-3 dozen

⅓ cup heavy cream
Grated zest of 1 lemon
9 ounces best-quality white chocolate
Pinch of salt
4 tablespoons unsalted butter
2 teaspoons lemon juice
Sugar, for coating

1. In a small saucepan, combine the heavy cream and lemon zest. Heat on medium heat until the cream comes to a simmer, stirring occasionally. Remove from the heat, cover, and allow to stand for 20 minutes at room temperature.

2. Meanwhile, combine the white chocolate, salt, and butter in the bowl of a double boiler. When the cream has stood for 20 minutes, remove the cover. Reheat the cream mixture over medium heat, stirring occasionally, until it reaches a simmer again. Strain the cream through a fine-meshed strainer into the white chocolate mixture. Press down on the lemon zest left in the strainer to extract all of the liquid from it.

3. Melt the chocolate mixture in the double boiler over almost-simmering water, stirring frequently, until just it’s just over half melted. Remove it from the heat and the hot water. Continue stirring until the mixture is completely melted and smooth. Make sure to melt and mix the white chocolate slowly, as it can be hard to melt properly. If you can’t get rid of all of the lumps, throw the mixture into a food processor.

4.Stir in the lemon juice. Transfer the mixture to the refrigerator, and chill for at least 1 hour.

5. Form balls of about 1 inch diameter from the cold truffle base. Roll the truffles in the sugar until well-coated.

6. Store the truffles in an airtight container in the refrigerator.