1 cup white chocolate chips
2 tablespoons unsalted butter
1/4 cup heavy cream
Zest of 2 lemons
2 tablespoons fresh lemon juice
2 cups powdered sugar
Yellow food coloring (optional)
Lemon zest or yellow sprinkles for decoration (optional)
In a heatproof bowl, combine the white chocolate chips and butter.
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Pour the hot cream over the chocolate and butter mixture. Let it sit for a minute to melt the chocolate, and then stir until smooth.
Add the lemon zest and lemon juice to the chocolate mixture, stirring well.
Gradually add the powdered sugar, stirring continuously, until the mixture is smooth and well combined. If you want a more vibrant yellow color, you can add a few drops of yellow food coloring.
Refrigerate the mixture for about 2 hours or until it’s firm enough to handle.
Once the mixture is firm, use your hands to roll small portions into truffle-sized balls. If the mixture is too sticky, you can dust your hands with powdered sugar.
Optional: Roll the truffles in additional lemon zest or yellow sprinkles for a decorative touch.
Refrigerate the truffles for at least 30 minutes before serving.