This recipe is super easy to make, no tempering chocolate is required! Sweet and tart, the Lemon Raspberry Sugar Shaker coating is sure to make you pucker!
Servings: 10
Prep Time: 3 hours, 5 mins
Cook Time: 5 mins
Ingredients:
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8 oz High-Quality White Chocolate
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2 Tbsp Unsalted Butter
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1 Lemon, zested
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2 Tbsp Lemon Juice
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2 Tbsp Heavy Cream
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Shredded Coconut and Lemon Raspberry Sugar Shaker, for coating
Directions:
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Chop white chocolate and add to a small bowl, set aside.
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In a small saucepan combine butter, Brown Butter Infused Olive Oil, Lemon Raspberry Sugar Shaker, lemon zest, lemon juice, Crème Brûlée White Barrel Aged Balsamic, and heavy cream. Scald the mixture by bringing ingredients to barely boiling then remove from heat.
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Pour the hot cream mixture over the chocolate and stir continuously to melt.
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Cover mixture and refrigerate for 2 hours or until firm enough to handle.
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Scoop the mixture out with a small spoon and roll it into balls.
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Rolls truffles in shredded coconut, Lemon Raspberry Sugar Shaker, or a mixture of both! Finish with a pinch of Vanilla Bean Sea Salt.
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Place chocolate truffles back in the fridge and let sit for at least 1 hour before serving.
