Tart Lemon Raspberry White Chocolate Truffles
Tart Lemon Raspberry White Chocolate Truffles
Get ready for a flavor explosion with these Tart Lemon Raspberry White Chocolate Truffles! These little bites of heaven combine the creamy goodness of white chocolate with the zesty tang of lemon and the burst of juicy raspberries for a taste bud party. And the best part? No tempering chocolate. Just simple, melt-in-your-mouth deliciousness.
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- Author
- Olivelle
- Prep Time
- 3.5 hours
- Cook Time
- 5 minutes
- Servings
- 10
- Category
- Cuisine
Ingredients
- 8 oz High Quality White Chocolate
- 2 Tbsp Unsalted Butter
- 2 Tbsp Brown Butter Infused Olive Oil
- 2 tsp Lemon Raspberry Sugar Shaker, plus more for coating
- 1 Lemon, zested
- 2 Tbsp Lemon Juice
- 1 Tbsp Meyer Lemon White Barrel Aged Balsamic
- 2 Tbsp Heavy Cream
- Shredded Coconut
- Vanilla Bean Infused Sea Salt, for finishing
Directions
- Chop white chocolate and add to a small bowl, set aside.
- In a small saucepan, whisk together butter, Brown Butter Infused Olive Oil, Lemon Raspberry Sugar Shaker, lemon zest, lemon juice, Meyer Lemon White Barrel Aged Balsamic, and heavy cream. Scald mixture by bringing ingredients to barely boiling then remove from heat.
- Pour hot cream mixture over the white chocolate and stir continuously to melt.
- Cover chocolate mixture and refrigerate for 2 hours or until firm enough to handle.
- Scoop mixture out with a small spoon and roll into balls.
- Roll truffles in shredded coconut, Lemon Raspberry Sugar Shaker, or a mixture of both! Finish with a pinch of Vanilla Bean Infused Sea Salt.
- Place chocolate truffles back in the fridge and let sit for at least 1 hour before serving.