White Chocolate Lemon Truffles


White Chocolate Lemon Truffles

Submitted by Laura Bergman


  • 1 cup white chocolate chips
  • 2 drops yellow food coloring
  • 1/2 tsp. lemon extract
  • 1/4 cup butter
  • Zest of 1 lemon
  • 3 Tbsp. heavy whipping cream
  • 1/4 cup powdered sugar


  • Place white chocolate chips in a medium mixing bowl. Set aside. Have strainer ready. In a small saucepan, melt butter with lemon zest. Stir in heavy cream. Remove from heat just before boiling. Pour cream mixture through strainer over the white chocolate chips. Add lemon extract and food coloring. Stir until smooth. Refrigerate for about 30 minutes to allow mixture to become firm. Scoop heaping teaspoonfuls of mixture and form into balls. Roll the balls in powdered sugar. Refrigerate truffles at least 30 minutes before serving.