Lemon Truffles (Print Version)
# Ingredients:
01 -
3 oz white chocolate chips (optional)
02 -
3 tbsp erythritol or powdered sugar
03 -
4 oz of softened cream cheese or coconut butter
04 -
2 tbsp softened butter or extra coconut butter
05 -
A drop of natural yellow food dye or a tiny pinch of turmeric (optional)
06 -
Zest from one whole lemon
# Instructions:
01 -
Let butter and cream cheese sit until they're soft to the touch. If they're straight from the fridge, leave them out for about half an hour to warm up.
02 -
Whip the cream cheese, butter, lemon zest, and powdered sugar together until it's nice and smooth. Use a hand mixer if you can, but a good fork mix will do in a pinch.
03 -
If you'd like a brighter yellow hue, stir in a little turmeric or a natural food color drop until fully blended.
04 -
Chill the mixture in the freezer briefly to firm it up, then scoop into small balls using a mini cookie scoop. Alternatively, flatten the mixture in a small dish. Place the balls or dish on a plate lined with parchment and freeze until set.
05 -
For the pan method, slice the frozen treat into bite-sized pieces. You can dip these in melted white chocolate for a polished look. To coat them easier, mix a little oil into the melted chocolate. To get half-coated truffles, cut them after the chocolate solidifies.
# Notes:
01 -
Use coconut butter instead of dairy items to make these completely dairy-free.
02 -
Erythritol is a sweet swap if you need these to be sugar-free.
03 -
They'll stay fresh for longer if you keep them in the fridge or freezer.