Ingredients:

  • 8 oz (227 g) white chocolate, coarsely chopped
  • 1/2 cup (120 ml) heavy cream
  • 2 tablespoons (30 ml) fresh lemon juice
  • Zest of 1 large lemon (about 1 tablespoon)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 1/2 cup (60 g) powdered sugar, for dusting
  • Optional: additional lemon zest or coconut flakes for decoration

Instructions:

  1. Place chopped white chocolate into a heatproof bowl.
  2. In a saucepan, heat heavy cream over medium heat until it begins to simmer.
  3. Pour hot cream over the chopped white chocolate. Let sit for 2-3 minutes, then whisk until smooth.
  4. Stir in lemon juice, lemon zest, and vanilla extract until fully combined.
  5. Cover the bowl with plastic wrap and refrigerate for 30 minutes, or until the mixture is firm enough to scoop.
  6. Use a melon baller or small scoop to portion out the chilled mixture. Roll into balls with your hands.
  7. Roll each truffle in powdered sugar (and optional toppings) until evenly coated.
  8. Place truffles on a baking sheet lined with parchment paper and chill until needed.