Description
Delightful lemon truffles that offer a perfect balance of sweet and tart, creamy and crisp, making for a refreshing treat.
Ingredients
Scale
- 1 cup vanilla wafer crumbs
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 1 cup white chocolate chips
- 1 tablespoon coconut oil (optional)
- Extra powdered sugar or desiccated coconut for coating
Instructions
- In a large mixing bowl, combine the vanilla wafer crumbs, softened cream cheese, powdered sugar, fresh lemon juice, and lemon zest. Use a hand mixer or a sturdy spoon to blend until everything merges into a smooth, thick mixture.
- Using your hands or a small cookie scoop, portion the mixture and gently roll it into bite-sized balls, roughly 1 inch in diameter. Place each ball on a baking sheet lined with parchment paper.
- Refrigerate the tray of truffles for about 30 minutes, allowing them to yield firmness.
- Meanwhile, in a microwave-safe bowl, combine the white chocolate chips and coconut oil (if using). Heat in 30-second intervals, stirring in between until the chocolate melts completely.
- Once the truffles have chilled and are firm, submerge each one into the melting chocolate, allowing the excess to drip off.
- Roll each coated truffle in powdered sugar or desiccated coconut to add a vibrant finish.
- Return your truffles to the parchment-lined baking sheet. Allow them to set at room temperature for about 30 minutes or until the chocolate hardens completely.
Notes
Make-ahead tips: Prepare these lemon truffles a day in advance and store them in the fridge. Experiment with different coatings for variation!
Nutrition
- Serving Size: 1 truffle
- Calories: 110
- Sugar: 9g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg