I’m so glad I found this recipe. My girlfriends and I are having a ‘welcome spring’ tea party and these will be so perfect!

These Lemon Cream Truffles are a delightful and elegant treat. The creamy white chocolate ganache, infused with a bright lemon extract, makes for a melt-in-your-mouth experience. Perfect for gifting or indulging in a sweet, citrusy dessert.

Ingredients:

Instructions:

1. Prepare the Chocolate and Butter: Add the white chocolate melting wafers to a heatproof bowl. Place the room temperature butter on top of the chocolate. Set the bowl aside.
2. Heat the Cream and Infuse with Lemon: Heat the heavy cream in a small saucepan over medium heat until it just begins to bubble around the edges. Remove the saucepan from the heat and carefully whisk in the lemon extract.
3. Create the Ganache: Pour the hot cream mixture over the white chocolate and butter in the bowl. Stir a few times with a wooden spoon until the chocolate begins to melt and incorporate with the cream. You can also use an immersion blender for a smoother ganache.
4. Cool and Chill the Ganache: Place a sheet of plastic wrap directly on the surface of the ganache, ensuring it makes contact all around to prevent a skin from forming. Allow the ganache to cool at room temperature for 1 hour. Then, place the bowl in the refrigerator to chill completely for 6-8 hours, or until firm.
5. Form the Truffles: Once the ganache is firm, prepare two bowls: one with powdered sugar and one with granulated sugar (or use only one of these options). Use a melon baller or a sturdy half-round measuring spoon to scoop balls of ganache. Roll the scooped ganache between clean hands to smooth out any imperfections.
6. Coat the Truffles: Dip each truffle into either the powdered sugar or granulated sugar (or sprinkles), ensuring it is fully coated.
7. Store and Serve: Carefully place the coated truffles in a container with a tightly fitting lid. Keep the truffles refrigerated until you are ready to serve them. Enjoy chilled.