Lemon Cream Cheese Truffles

Lovely springtime lemon truffles that are perfectly creamy and sweet. You can get fancy and do them in molds with white chocolate, or just form them into balls and coat with white chocolate or roll them in powdered sugar. Either way, you’re going to love these lovely sweet tart lemon bites of goodness.

If you have ever had lemon cream cheese frosting, you know how well these two things pair together. Lemons and cream cheese (with sugar, of course) are simply a heavenly combination. I needed to make some truffles for our big spring event that my yoga friends and I do together. One of my friends owns a furniture store so she is the host, and the rest of them bring art and I bring the food.

I remember the first event we did … my friends encouraged me to bring food, so I brought some bars and left them and went on my merry way. Over the years our event has grown and my food offerings have morphed into a full-blown affair, once I realized that we need to serve dinner, not just a few treats. This year, I offered my Pork Banh Mi sandwiches (or lettuce wraps!), Hawaiian Shrimp Street Tacos, a Fruit & Marinated Cheese Plate, BBQ Cheddar Pulled Pork Sandwiches (because hey, I’ve got the pork and some people just want a simple BBQ pork sandwich) and my beloved Modern Taco Salad with Sriracha Ranch dressing. And lots and lots of dessert options, because everyone wants a little dessert.

This year, I wanted a couple new truffles that remind us of the joy, warmth and color of spring (even if the temperatures outside don’t feel very springlike where we are), and lemon was one of the flavors I seriously wanted to feature. So I concocted this lovely lemon truffle that is seriously competing with my beloved dark chocolate truffles. I’ve always been a “if I’m going to have sweets, it’s gotta be chocolate … and by that I mean, it’s gotta be damn good chocolate” kinda girl, but these lemon truffles, they are winning me over.

Lemon Cream Cheese Truffles

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Total Time: 1 hour 10 minutes
• Yield: varies, depending on the size of the truffles

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Ingredients

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Filling:

• 8 oz. Greek cream cheese (or Neufchatel), softened
• Zest of 1 large lemon
• 2 Tablespoons lemon juice
• 2 teaspoons lemon extract
• 6 oz. white chocolate, melted
• 1 cup (about 4 oz.) crushed animal crackers (or crushed gluten free vanilla cookies)

For the outside:

• About 1 lb. white chocolate, melted or powdered sugar

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Instructions

1. In a small mixing bowl, mix together all the filling ingredients until well mixed. Put the filling in the fridge until chilled and hardened.
2. If you are using a mold, melt some white chocolate and pour a spoonful into each spot. Tap the mold firmly on the table a few times on the table to release any air bubbles.
3. Using a new paintbrush (one that has not been used for paint), “paint” the white chocolate up the sides of the mold so that the sides are coated well. Set in the refrigerator to cool. When the chocolate is set, make a small ball of the cooled filling and smush it into each spot of the mold, filling the candy mold almost all the way to the top, but leaving a little space to “seal” the truffles.
4. Pour a little more melted white chocolate over the top of each spot in the mold and tap again to smooth out the chocolate, Use the paintbrush if needed to cover the bottom completely with chocolate. Again, set the truffles in the fridge for a bit to firm up the white chocolate. When the chocolate is completely set, release the truffles from the mold by pressing upwards on the bottom of each truffle.
5. If not using a mold: form the truffle filling into a ball and dip each ball in chocolate (or powdered sugar), rolling around to coat it completely. Grab with a small fork and tap a little to let some of the excess chocolate fall back into the bowl. Set each truffle on a silicon baking mat or a baking sheet covered with waxed paper and set in the fridge until the white chocolate is set.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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This recipe was shared at Weekend Potluck.