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  • Kathleen Cranmer

    white chocolate lemon truffles. Good Link w/Recipe, 01/13/13... CAH #kitchensimplicity, #recipe, #lemon, #chocolate, #truffle

  • Sarah Hodo

    White Chocolate Lemon Truffles 1 cup white chocolate 5 Tbsp. unsalted butter 3 Tbsp. heavy cream pinch salt 1 tsp. lemon extract icing sugar, for dusting Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth. Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle. With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat. Store covered in the fridge for up to one week. Freeze for longer storage. Makes: 24 * Using unsalted butter allows you to control the salty flavour of these truffles. The pinch of salt helps to cut through the sweetness of the white chocolate. If you decide to use salted butter make sure to omit the pinch of salt called for in the recipe or they will be far too salty. * If you want to amp up the yellow color, stir in some yellow food coloring

  • Shannon Liedes

    White Chocolate Lemon Truffles & 2 other easy no bake cookies.

  • Madison Martin

    White Chocolate Lemon Truffles------ Vegan Soy free substitute for heavy cream: Almond Cream (Vegan, Gluten-Free, Soy-Free) Submitted by Gizmo - I found agar-agar flakes in both Wild Oats and Whole Foods. This is a great sub for heavy cream or whipped cream for topping desserts... Ingredients: 3 cups water, divided 1 cup whole almonds 1/4 cup maple syrup 3 T. agar-agar flakes 1/8 t. salt 1/2 t. vanilla 1/8 t. almond extract In a saucepan, place 2 cups water, and bring to a boil. Add the almonds, boil for 1 minute, remove the pan from the heat, and set aside for 5 minutes. Drain and discard the water. Using your fingers, squeeze the almonds out of their skins and discard the skins. Transfer the almonds to a food processor and process for 1-2 minutes or until a fine meal. While the machine is running, drizzle in the remaining 1 cup water, and process an additional 1 minute. Line a colander or strainer with a double thickness of cheesecloth (or coffee filters) and pour the almond milk mixture through the cheesecloth to strain. In a saucepan, combine the almond milk, maple syrup, agar-agar flakes, and salt, and bring to a boil while stirring with a whisk occasionally. Reduce heat to low, simmer for 5 minutes while whisking occasionally, or until the agar-agar flakes are dissolved completely. Whisk in the vanilla and almond extract, and transfer the mixture to a glass container. Place a piece of waxed paper on top to prevent a skin from forming. Chill until firm, or overnight. When the mixture is firm, place in the food processor, and process for 1-2 minutes or until light and creamy. Taste and add additional vanilla or almond extract, if desired.

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White Chocolate Lemon Truffles. The list of ingredients is minimal and the final product will dazzle you. The texture of these truffles are silky smooth. Hints of lemon ooze out of this velvety white chocolate. The best part is they are so easy to make. Melt all the ingredients together and cool for about two hours and you have yourself a delectable dessert that will impress everyone.

White chocolate lemon truffles. So easy to do and they sound delicious.

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