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Article: Tart Lemon Raspberry White Chocolate Truffles

Tart Lemon Raspberry White Chocolate Truffles

Tart Lemon Raspberry White Chocolate Truffles

This recipe is super easy to make, no tempering chocolate required! Sweet and tart, the Lemon Raspberry Sugar Shaker coating is sure to make you pucker!

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Directions

  1. Chop white chocolate and add to a small bowl; set aside.
  2. In a small saucepan, combine butter, Sweet Cream Butter Infused Olive Oil, Lemon Raspberry Sugar Shaker, lemon zest, lemon juice, Crème Brûlée White Barrel Aged Balsamic, and heavy cream. Scald by bringing to a near boil, then remove from heat.
  3. Pour the hot cream mixture over the white chocolate and stir continuously until melted.
  4. Cover and refrigerate the mixture for 2 hours or until firm enough to handle.
  5. Scoop out small spoonfuls and roll into balls.
  6. Roll truffles in shredded coconut, Lemon Raspberry Sugar Shaker, or a mixture of both. Finish with a pinch of Vanilla Bean Sea Salt.
  7. Refrigerate truffles for at least 1 hour before serving.

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