White Chocolate Limoncello Truffles
These delightful white chocolate limoncello truffles combine the creamy richness of white chocolate with refreshing lemon zest and limoncello liqueur, perfect for special occasions or indulgent treats.
Ingredients
For the Filling
- 12 oz finely chopped white chocolate
- 3 tbsp unsalted butter
- ¼ cup heavy cream
- ¼ cup limoncello Can be swapped for another flavored liqueur or a non-alcoholic essence.
- 1 tsp lemon zest
- ½ tsp vanilla extract
- a pinch salt
For the Coating
- 12 oz melted white chocolate
For the Drizzle
- 2 oz melted white chocolate Optional: candied lemon zest or powdered sugar for garnish.
Instructions
Melt the Chocolate Base
- In a heatproof bowl, combine the finely chopped white chocolate and unsalted butter. Heat the heavy cream in a saucepan until it just simmers. Pour the cream over the chocolate mixture and let it sit for 2 minutes to soften.
Mix in the Flavor
- Gently stir until the chocolate and butter melt completely and become smooth. Add in the limoncello, lemon zest, vanilla extract, and a pinch of salt. Mix well until everything is combined.
Chill the Mixture
- Cover the bowl with plastic wrap and refrigerate for about 2 hours or until it's firm enough to scoop.
Form the Truffles
- Using a small cookie scoop or teaspoon, portion out the chilled mixture. Roll into smooth balls and place on a parchment-lined tray. Freeze for 30 minutes to set.
Dip in White Chocolate
- Melt the 12 oz of white chocolate in a heatproof bowl over a double boiler or in short bursts in the microwave, stirring until smooth. Use a fork or dipping tool to coat each truffle in melted chocolate, allowing the excess to drip off before placing back on the tray. Let the coating set completely.
Drizzle and Decorate
- Melt the remaining 2 oz of white chocolate, and drizzle it over the truffles in thin lines. Optionally, sprinkle with candied lemon zest or a light dusting of powdered sugar.
Let Them Set
- Allow the truffles to sit at room temperature until the drizzle is firm, or refrigerate for 10-15 minutes to speed up the process.
Notes
These truffles pair excellently with coffee, dessert wine, or herbal tea. Store them in an airtight container in the refrigerator for up to two weeks, or freeze for up to three months.