I found a recipe for chocolate truffles about 5 years ago and having been trying different versions of it ever since. The original recipe was for dark chocolate truffles and I have only ventured out to variations of milk chocolate, but I have been wanting to try a white chocolate version for quite some time now.
With the sun shining bright this holiday weekend I thought white chocolate truffles were the perfect dessert; however, I thought it was still missing that summer-y aspect, which is when lemon popped into my head. White Chocolate Lemon truffles just sounded too good not to try.
These truffles are so simple to make that you will be wanting to try your own personal variation. I must admit – I did keep this recipe a “secret” for quite sometime, but I thought to myself, why not share a great recipe? It is not fun to keep something locked up, so I am sharing with you my ever so delectable, fresh from a creative mind; white chocolate lemon truffles. Happy Summer.
White Chocolate + Lemon Truffles
with Lemon Zest
1 Package White Oreos
8 ounces of Philadelphia Cream Cheese, softened
1 Package of Gourmet White Chocolate Chips
1/2 Teaspoon of Lemon Extract
Fresh Lemon Zest
Working in small batches, begin creating a fine cookie crumb by placing the cookies in a food processor. Pour all the crumbs into a large metal bowl.
Add the softened cream cheese to the crumbs and carefully begin mixing the two. Working slowly, a dough should form. Once the mixture is thoroughly combined, take a small, tablespoon-sized, amount and roll between the palms to create a small ball. Place on a parchment lined baking sheet and repeat with the remaining dough.
Once all the dough balls have been rolled, place the baking sheet in the freezer to allow the dough to set. While the dough is setting, heat the white chocolate chips in a double boiler. Carefully using candy forks, dip each truffle individually in the chocolate. Allow any excess chocolate to drip off and place the truffle back on the parchment lined baking sheet. Repeat these steps with each dough ball.
Once all the truffles have been coated in the chocolate lightly sprinkle the tops with the freshly grated lemon zest. Place the truffles back in the freezer to allow the chocolate to set; about 2 hours. Serve slightly chilled and store any remaining truffles in an air tight container.