ADVERTISEMENT
Instructions:
1. Make the Lemon White Chocolate Ganache:
-
In a heatproof bowl, combine the chopped white chocolate and heavy cream.
-
Place the bowl over a pot of simmering water (double boiler method), stirring until the chocolate is completely melted and smooth.
-
Remove the bowl from the heat and stir in the champagne, lemon zest, lemon juice, vanilla extract, and a pinch of salt.
-
Mix well until everything is thoroughly combined, and you have a silky ganache.
2. Chill the Ganache:
-
Let the ganache come to room temperature. Then, cover it with plastic wrap and refrigerate for about 2-3 hours or until firm enough to roll into truffles.
3. Shape the Truffles:
-
Once the ganache has firmed up, use a small spoon or melon baller to scoop out small portions of the ganache.
-
Roll the ganache between your hands to form smooth balls, about 1 inch in diameter.
4. Coat the Truffles:
-
Roll the truffles in powdered sugar or crushed graham crackers for a festive touch. Alternatively, you can roll them in extra lemon zest to enhance the lemony flavor.
-
If you prefer, you can dip the truffles in a thin layer of melted white chocolate for a smoother, more indulgent finish. Let them set until the chocolate hardens.
5. Serve and Enjoy:
-
Place the truffles on a tray and chill them in the refrigerator until ready to serve.
-
Garnish with a bit of extra lemon zest just before serving for a burst of fresh citrus aroma.
Optional Tips:
-
Champagne: You can use a sweet sparkling wine or even a non-alcoholic sparkling drink if you prefer to skip the alcohol.
-
Storage: Store these truffles in an airtight container in the refrigerator for up to one week. Let them come to room temperature before serving for the best flavor and texture.
These Lemon White Chocolate Mimosa Truffles are the perfect bite-sized indulgence with the refreshing taste of citrus and a hint of bubbly celebration. Enjoy! 🍋🍾🍫
