Ingredients:

2 tablespoons freshly squeezed lemon juice

1 cup white chocolate chips

1/4 cup heavy cream

2 tablespoons unsalted butter

Zest from 2 lemons

2 cups powdered sugar

Optional: Yellow food coloring drops

Instructions:

Prepare Chocolate Mixture: In a heatproof bowl, combine the white chocolate chips and unsalted butter.

Heat Cream: Bring the heavy cream to a simmer in a small saucepan.

Combine Cream and Chocolate: Pour the hot cream over the chocolate and butter mixture. Stir until the chocolate and butter have melted completely and the mixture is smooth.

Add Flavor: Mix in the lemon zest and lemon juice until thoroughly blended.

Incorporate Powdered Sugar: Gradually add the powdered sugar to the chocolate mixture, stirring until smooth. If you wish to enhance the color, mix in a few drops of yellow food coloring.

Chill: Allow the mixture to chill in the refrigerator for about 2 hours, or until it’s firm enough to handle.

Form Truffles: Once chilled, use a spoon or a melon baller to scoop the mixture and roll it into small balls. Coat each truffle in powdered sugar to prevent sticking and add an extra layer of sweetness.

Final Chill: Place the coated truffles on a baking sheet and refrigerate for at least 30 minutes before serving to ensure they set properly.

Serving Suggestions:

Presentation: Dust with additional powdered sugar or garnish with lemon zest for a beautiful presentation.

Pairing: Serve alongside lemon sorbet or whipped cream for a delightful contrast in flavors and textures.

Gifting: Package these truffles in a decorative box or tin for a thoughtful and homemade gift.