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Lemon truffles seeds

White Chocolate Lemon Truffles

These white chocolate lemon truffles are full of rich and velvety white chocolate and bright lemon — delightfully delicious!

Our easy white chocolate lemon truffles are bursting with sweet white chocolate and tart lemon flavor covered in a dusting of powdered sugar. These delicious confections are like happy little balls of sunshine.

WHITE CHOCOLATE LEMON TRUFFLES INGREDIENTS

  • 1 cup white chocolate chips
  • ¼ cup butter
  • zest of 1 lemon (roughly 1 tablespoon of zest)
  • 3 tablespoons heavy whipping cream
  • ½ teaspoons lemon extract
  • ¼ teaspoons vanilla extract
  • 2 to 3 drops yellow food coloring, optional
  • ¼ cup powdered sugar

Pro Tip: You can use 3 to 4 drops of lemon oil if you do not have the lemon extract.

SUBSTITUTIONS AND ADDITIONS

Nuts: Instead of the powdered sugar, you could roll these in crushed walnuts or pistachios for an added crunch.

Filling: You could change up the flavor of the truffles entirely. Try orange or lime by replacing the zest and extract flavors. If you want to try these with white chocolate only, you can just skip the lemon extract and zest.

Alcohol: For a grown-up twist on these treats, add a bit of limoncello instead of the extract.

HOW TO MAKE THIS WHITE CHOCOLATE LEMON TRUFFLES RECIPE

STEP ONE: Add the white chocolate chips to a medium mixing bowl. Set aside.

STEP TWO: In a small saucepan, melt butter and add the lemon zest.

STEP THREE: Stir in the heavy cream and let it come up to temperature until just before it is boiling.

PRO TIP: Make sure you take this off the heat as soon as it starts to simmer, or the butter and cream will begin to separate.

STEP FOUR: Pour the hot cream mixture through a fine-mesh sieve over the white chocolate chips to melt chocolate.

STEP FIVE: Add the lemon and vanilla extract. Add the optional food coloring if you are using it, then stir until the mixture is smooth.

STEP SIX: Cover with plastic wrap and refrigerate the melted white chocolate mixture until it is firm enough to handle, about 30 minutes.

PRO TIP: If the lemon truffle mixture is too warm, it will not form into balls properly. Make sure you don’t skimp on the time in the fridge for this step. I know it’s hard to wait for the yummy outcome, but it’s important!

STEP SEVEN: Scoop 1 to 1 ½ tablespoons of the white chocolate mixture, form into small balls, and then roll the balls in the icing sugar. The balls should be about a 1 inch diameter.

PRO TIP: Using a small cookie scoop would give you uniform balls and the size you want for these truffles.

STEP EIGHT: Refrigerate the truffles on a baking sheet lined with parchment paper for at least 1 hour before enjoying them.

HOW TO SERVE

Make this lemon white chocolate truffles recipe and wrap them up in pretty packaging for gift giving. Add some Italian cookies and snowball cookies, and you will have a lovely selection of treats to share for a special occasion.

Or you can save this tasty treat all for yourself and enjoy them with a latte or some iced tea. We have lots of ideas such as iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea.

Truffles are such an elegant, and often a surprisingly simple, delicacy to make. Try our cookies and cream truffles for another spin on these treats.

For all those lemon lovers, try lemon bars and lemon lush.

STORAGE

IN THE FRIDGE: Store these easy lemon truffles in an airtight container for up to 5 days.

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IN THE FREEZER: For longer storage, these lemon chocolate truffles can be stored in the freezer for up to 1 month.

White chocolate and tangy lemon are such a perfect marriage of flavors. These little creamy truffles are so fresh and brimming with flavor. They are perfect all year round.

This lemon truffle recipe freezes well and can be stored for up to 1 month.

This lovely treat could be made with orange or lime as well. Simply replace all the lemon components with equal lime or orange ingredients.

Lemon truffles seeds

Welcome to my blog. I document my adventures in travel, style, and food. Hope you have a nice stay!

Jun 26 Lemon Poppy Seed Mandelbread

YAY! Mandelbread! Or mandel bread! Or mandelbrot! The Jewish version of the Italian biscotti. Or biscotto.

But these lemon poppy seed mandelbread are not biscotti. Because, unlike biscotti, which are thin and are baked and re-baked until crispy and crunchy and dry, these mandelbread are thicker and are soft and tender and will practically melt-in-your-mouth.

And will definitely melt within seconds if you dip one into a hot coffee or tea. Like 3 seconds. And about 12 seconds if the mandelbread is dunked into a cold glass of milk.

Also. Mandelbread = WAY less baking time than biscotti. And easier on the molars. Mandelbread coming in hotttttt.

Now. If you grew up with mandelbread, those mandelbread probably contained some variation of chocolate chips and nuts and dried fruit. The classic mandelbread add-ins.

Not these. These mandelbread skip those classic add-ins and boast teeny, woodsy poppy seeds and fresh, bright, tangy lemon flavor instead.

What I’m saying is, being the tender, flavorful, uncommon, perfect-tea-accompaniment cookies that they are, these lemon poppy seed mandelbread may just become your newest countertop staple.

Outta here, Craisins and almonds and chocolate chips. Commere, lemon poppy seed goodness.

And also. These lemon poppy mandelbread are suuuuper easy to whip up. Maybe because there’s no actual whipping involved. These mandelbread contain oil instead of butter, making them dairy-free and a one-bowl recipe with no machine involved.

You basically just mix together the wet ingredients, add in the dry, shape the loose dough into two logs (wet yo hands, people, or the dough will stick like cray), bake the logs for 20 minutes, slice the logs into mandelbread, place the tray back into to the oven for bout 5 minutes, and they’re done.

And then the poppy seed mandelbread are glazed, if you’d like. Which we shall get to in a second.

Easy. Simple. Quick. And so much fancier than regular cookies, knowhatimsaying.

It’s confectioners sugar, lemon juice, and water. Das it.

Whisk it together, drizzle it (or just dunk the mandelbread into it) over the cooled mandelbread, and you’ve got yourself a new level of tart lemon flavor with each tender bite.

Yes, the lemon glaze is an extra step. Yes, it’s highly recommended if you’re after that burst of bright lemon tang. Yes, it can be omitted if you’re pressed for time or lazy or not into glazes in general.

So delicate and airy and soft and tender and melt-in-your-mouth and easy and packed with lemon flavor and studded with poppy seeds and such a nice, unique variation of your classic mandelbread, these lemon poppy seed mandelbread are.

Get out a bowl. Turn on your kettle. Turn on your oven. Cuz you’re making these mandelbread. And tea. Thank me later.

Lemon Poppy Seed Mandelbread

Yield: 25-30 mandelbread

1 cup oil (canola, vegetable)
4 large eggs
1 cup granulated sugar
Zest of one large lemon
1 tablespoon lemon extract
1 teaspoon vanilla extract
3 ¼ cups packed flour
5 teaspoons poppy seeds
¼ teaspoon salt

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Glaze:
1 cup confectioners sugar
2 tablespoons lemon juice
1-2 tablespoons water

1. Preheat the oven to 375°F. Line a large baking sheet with parchment paper.

2. In a large bowl, vigorously whisk together the oil, eggs, sugar, lemon zest, and extracts until mixture is smooth.

3. Pour the flour, poppy seeds, and salt over the wet ingredients and stir everything together until just combined. The dough will be loose and slightly wet.

4. Drop the dough into 2 portions spaced out on the prepared baking sheet. Wet your hands and shape the portions into logs that are about 12×6”.

5. Bake logs for 20 minutes and then remove sheet from the oven. Slice logs into mandelbread of desired thickness. Place the mandelbread cut side up onto the sheet. Return sheet to the oven and bake mandelbread until the tops and bottoms are just golden brown, about 5 to 8 minutes. Let the mandelbread cool before glazing.

6. In a small bowl, whisk together the glaze ingredients until a thick yet pourable consistency forms. Drizzle glaze over the cooled mandelbread.

Lemon truffles seeds

As you can see on my homepage, I suddenly shared three different chocolate truffles because I was in the mood for stuffing my face with a lot of sugar that day. The other chocolate truffles are; raspberry coconut and dark chocolate truffles and creamy date fudge chocolate truffles with peanuts – check them out as well!

Because I wanted to try and make vegan white chocolate myself I thought it would be fun to use this white chocolate in a recipe. But let me tell ya; making your own vegan white chocolate ain’t easy! You actually need plant based milk powder which is quite hard to find around here in the Netherlands. I’ve made it with protein powder, because that’s the closest I could come to milk powder – still good, but a little more heavy. When making chocolate you also need a stabilizer like lecithin, because no ingredient will mix well with cacao butter without mister lecithin. Mister lecithin attracts both fatty and water substances and that’s why it’ll make sure your white chocolate will not seize. Lecithin is all natural and you can find a lot of organic plant based options of this stuff on the internet. You can also just buy vegan white chocolate, but I haven’t really found a good one yet (always way too sweet) so recommendations are very welcome!

The inside is made out of pecans, because they’re the bomb and I love them and they give the perfect forresty taste. I sweetened the truffles with medjool dates, I added some lemon juice and zest for some extra tang and vanilla seeds from a vanilla pod to balance out all the different flavours. Let’s get to the recipe shall we!

Total Time ± 60 min

Course snack / dessert

16 dates medjoul dates, pitted

110 g / 1 C pecans

88 g /1 cup almond flour

1 tsp lemon zest

4 tbsp lemon juice

2 1/2 Tbsp poppy seeds

½ seeds of vanilla pod

1 tsp sunflower lecithin

2 tbsp almond protein

½ seeds of vanilla pod

1 tsp lemon zest

Add the pecans, almond flour and lemon zest to a food processor. Blend until the pecans are completely fine, like flour.

Add the lemon juice and the dates to the food processor. First pulse and then blend until a dough forms.

Transfer the dough to a bowl, add the vanilla- and poppy seeds and mix it into the dough with a spoon or fork.

The filling is ready to use. Roll even little balls with your hands (about 20 grams / 0,7 oz. each). You can keep them round, but you can also form them in any shape you like – I made squares.

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Place all the formed balls / squares in a big enough container, every layer separated by parchment paper or cling wrap. Place the container in the freezer to let them set while preparing the white chocolate coating.

Grab a thermometer if you have one; this is necessary for tempering* the chocolate. You don’t have to temper the chocolate if you think it’s way too much work – totally get it. Just melt the cacao butter and add the ingredients if this is the case.

If you already have small cacao butter pieces you don’t have to do anything, otherwise make sure to chop up the cacao butter into small pieces – this will make your life a lot easier.

Place a big heat resistant bowl onto a deep pan filled with water. First on high heat until the water starts to boil, then bring the heat down to it lowest setting.

Add 2/3 of the cacao butter to the bowl and wait until it’s all melted down.Keep an eye on the thermometer. Take the bowl off the boiling water when the cacao butter reaches a temperature of 46 °C or 114 °F.

Whisk in the sunflower lecithin

Whisk in the soy or any other plant based protein and agave.

Add a handful a time of the other 1/3 of cacao butter to the white chocolate. Stir every time until the cacao butter is completely melted, then add the next handful of cacao butter. When the white chocolate reaches a temperature of 29 – 30 °C or 84 – 85 °F stop adding cacao butter and place the bowl on top of the simmering water again. If there are still pieces of cacao butter in the white chocolate, take them out. (you’ll develop the feeling of noticing when to stop adding cacao butter)

Wait until the temperature of the white chocolate reaches 31,5 °C or 88.7 °F and take it off the boiling water again.

Mix in the poppy seeds, vanilla seeds and lemon zest.

Now your white chocolate is tempered and you can use it to coat your truffles.

Take the filling out of the freezer. Add the little filling balls / squares to the tempered white chocolate, turn them with a fork. When the whole truffle is coated, take it out with a fork, tap off some excess white chocolate and place them on a big plate covered with parchment paper or cling wrap. Add some toppings/garnish if you’d like (while the chocolate is still liquid).

Store the truffles out of the fridge otherwise condense will form on your chocolate and that doesn’t look nice (I’ve made this mistake way too often).

If the white chocolate gets too hard again which makes it hard to manage when dipping the filling into it, place it back over the heat again and do not let it reach a temperature above 31,5 °C / 88,7 °F.

* Tempering chocolate is necessary because when you melt the chocolate the molecular structure will change. When you buy chocolate in the store it’s also tempered, that’s why it’s glossy and it doesn’t melt instantly when you touch it with you fingers. This is the structure you also want to have when making your own chocolate truffles. When you melt your chocolate you have to get the molecular structure back by adding in already tempered chocolate. Tempering is done with a thermometer.