Ingredients for White Chocolate Limoncello Truffles
- Heavy Cream
- Lemon, Zest Of
- White Chocolate
- 1/4 cup Limoncello
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How to Make White Chocolate Limoncello Truffles
- In a small saucepan, gently heat heavy cream over medium-low heat until it just begins to simmer. Add the lemon zest and stir gently.
- Remove from heat and let the mixture steep for 10 minutes to infuse the cream with lemon flavor.
- Strain the cream through a fine-mesh sieve to remove the lemon zest. Discard the zest.
- In a heatproof bowl set over a pan of simmering water (double boiler), melt the white chocolate, stirring occasionally until smooth and melted.
- Remove the bowl from the heat and whisk in the infused cream and limoncello until completely smooth and combined.
- Cover the bowl and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
- Once firm, use a small spoon or melon baller to scoop out rounded portions of the truffle mixture.
- Roll each truffle into a ball between your palms.
- Roll the truffles in the grated white chocolate or shredded coconut.
- Using a fork, create a textured pattern on each truffle by gently pressing the tines into the coating.
- Refrigerate the truffles for at least 30 minutes before serving to allow the coating to set.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
17g
Fat
9g
Carbs
1g
