Ingredients:

  • 8 oz white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon zest
  • 1 tsp fresh lemon juice
  • 1/2 tsp vanilla extract
  • 1/2 cup powdered sugar, sifted

Instructions:

  1. Heat the heavy cream in the microwave or on the stove until it just begins to simmer. Note: Avoid a rolling boil to prevent scorching the cream.
  2. Stir in the lemon zest and let it sit for 2 minutes to steep the citrus oils.
  3. Place the chopped white chocolate in a microwave safe glass bowl.
  4. Pour the hot cream over the chocolate and let it sit undisturbed for 5 minutes. Note: This gentle heat allows the chocolate to melt without seizing.
  5. Gently stir from the center outward until the mixture is glossy and ivory colored.
  6. Stir in the lemon juice and vanilla extract.
  7. Cover the bowl with plastic wrap touching the surface and refrigerate for 1 hour. Note: Pressing the wrap against the chocolate prevents condensation drops.
  8. Use a cookie scoop to portion out the mixture and roll them between your palms into 1 inch spheres.
  9. Roll each truffle in the sifted powdered sugar until evenly coated and matte.
  10. Press a tiny pinch of fresh zest onto the top of each ball for a final touch of artistry.