Lemon Poppy Seed Truffles
Indulge in the zesty elegance of Lemon Poppy Seed Truffles, a sophisticated treat that combines creamy white chocolate with the vibrant tartness of fresh lemon. Infused with fragrant lemon zest, a hint of vanilla, and the delightful crunch of poppy seeds, these bite-sized delights are as visually stunning as they are delicious. Coated in silky white chocolate and garnished with a poppy seed sprinkle, they make the perfect dessert for entertaining or gifting. With a preparation time of just 15 minutes (plus chilling), this no-bake recipe is both quick and impressive, offering a gourmet touch to any occasion. Perfect for lemon lovers, these truffles are a refreshing twist on classic confections, delivering a burst of citrus in every velvety bite!
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Recipe Information
Ingredients
- 225 grams White chocolate
- 60 ml Heavy cream
- 1 tablespoon Lemon zest (from 1 large lemon)
- 2 tablespoons Lemon juice (freshly squeezed)
- 1.5 teaspoons Poppy seeds
- 1 tablespoon Unsalted butter
- 1 teaspoon Vanilla extract
- 50 grams Powdered sugar
- 200 grams White chocolate (additional, for coating)
- 1 teaspoon Poppy seeds (for garnish)
Instructions
Finely chop the white chocolate (225 grams) and place it in a heatproof bowl.
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Do not let it boil.
Pour the hot cream over the chopped white chocolate. Let it sit for 2 minutes, then stir until the chocolate is fully melted and smooth.
Add the lemon zest, lemon juice, poppy seeds (1.5 teaspoons), unsalted butter, and vanilla extract to the chocolate mixture. Stir until all ingredients are incorporated and the mixture is glossy.
Cover the bowl with plastic wrap and refrigerate for 2-3 hours, or until the mixture is firm enough to scoop.
Using a small spoon or melon baller, scoop out portions of the mixture and roll them into balls (approximately 1 inch in diameter). Place them on a baking sheet lined with parchment paper.
Once all the truffles are shaped, refrigerate them for another 30 minutes to firm up.
While the truffles are chilling, melt the additional white chocolate (200 grams) in a microwave or double boiler until smooth.
Using a fork or dipping tool, dip each truffle into the melted white chocolate, coating it completely. Let the excess chocolate drip off before placing the truffle back on the parchment-lined baking sheet.
While the coating is still wet, sprinkle a pinch of poppy seeds (for garnish) on top of each truffle.
Allow the truffles to set at room temperature or in the refrigerator until the chocolate coating firms up.
Store the truffles in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature and enjoy!
Nutrition Facts
Calories |
2851 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.2 g | 221% | |
| Saturated Fat | 100.9 g | 504% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 185 mg | 62% | |
| Sodium | 324 mg | 14% | |
| Total Carbohydrate | 306.9 g | 112% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 301.8 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 943 mg | 73% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1322 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
