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!
- 8 oz High Quality White Chocolate
- 2 Tbsp Unsalted Butter
- 2 Tbsp Sweet Cream Butter Infused Olive Oil
- 2 tsp Lemon Raspberry Sugar Shaker, plus more for coating
- 1 Lemon, zested
- 2 Tbsp Lemon Juice
- 1 Tbsp Crème Brûlée White Barrel Aged Balsamic
- 2 Tbsp Heavy Cream
- Shredded Coconut and Lemon Raspberry Sugar Shaker, for coating
- Vanilla Bean Sea Salt, for finishing
Directions
- Chop white chocolate and add to a small bowl; set aside.
- 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.
- Pour the hot cream mixture over the white chocolate and stir continuously until melted.
- Cover and refrigerate the mixture for 2 hours or until firm enough to handle.
- Scoop out small spoonfuls and roll into balls.
- Roll truffles in shredded coconut, Lemon Raspberry Sugar Shaker, or a mixture of both. Finish with a pinch of Vanilla Bean Sea Salt.
- Refrigerate truffles for at least 1 hour before serving.