Ingredients for Lemon Poppy Seed Truffles
- 8 ounces neufchatel cheese
- Poppy Seeds
- Lemon Zest
- 2 tablespoons lemon juice
- 1 ½ cups icing sugar
- White Chocolate Chips
- Hundreds And Thousands
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How to Make Lemon Poppy Seed Truffles
- In a medium bowl, cream together 8 ounces of neufchatel cheese, 2 tablespoons of poppy seeds (ground or whole), 2 tablespoons of lemon juice, and the zest of 1 lemon until smooth and creamy.
- Gradually add 1 ½ cups of icing sugar, mixing until the mixture thickens to a firm, pliable consistency.
- Cover the bowl and refrigerate for at least 2 hours, or until firm enough to handle.
- Line a baking sheet with wax paper.
- Using a small cookie scoop or spoon, roll the chilled mixture into small balls (approximately 1 inch in diameter).
- Place the truffles on the prepared baking sheet and refrigerate for 15 minutes to firm up before dipping.
- Melt 8 ounces of white chocolate in a double boiler or microwave-safe bowl in 30-second intervals, stirring until smooth. Prepare a bowl of sprinkles.
- Using a fork, dip each truffle into the melted white chocolate, then immediately into the sprinkles. Return the dipped truffles to the baking sheet.
- Refrigerate the truffles for at least 30 minutes to allow the chocolate to set completely.
- Once set, arrange the truffles in foil candy cups and place them on a serving tray or in a gift box.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
19g
Fat
4g
Carbs
1g
