Description
These Limoncello Truffles are creamy, elegant white chocolate delights infused with the bright and zesty flavor of limoncello liqueur. With a smooth ganache center coated in powdered sugar, grated white chocolate, or crushed lemon candies, they make a perfect sophisticated treat or gift that balances citrus freshness with rich sweetness.
Ingredients
Ganache
- 8 oz white chocolate (roughly 225g, finely chopped)
- ¼ cup heavy cream (about 60ml)
- 2 tbsp limoncello
- 1 tbsp unsalted butter (softened)
- ½ tsp lemon zest (optional, for extra citrus flavor)
Coating (optional)
- Powdered sugar
- Crushed lemon candies
- Grated white chocolate
Instructions
- Prepare the Ganache: Place the finely chopped white chocolate in a heatproof bowl to prepare melting.
- Heat the Cream: In a small saucepan over medium heat, warm the heavy cream until it just begins to steam, avoiding boiling.
- Melt Chocolate: Pour the hot cream over the chopped white chocolate. Let sit for 2-3 minutes to allow the chocolate to soften and melt.
- Combine Smoothly: Stir gently until the mixture is smooth and fully combined. If needed, gently reheat in 10-second microwave increments or use a double boiler until fully melted.
- Infuse with Limoncello: Stir in limoncello, softened butter, and optional lemon zest until the ganache is smooth and shiny. If the ganache separates, whisk in 1 teaspoon of warm cream to bring it back together.
- Chill Ganache: Cover the bowl with plastic wrap and refrigerate for 2-3 hours until firm enough to scoop.
- Form Truffles: Using a small cookie scoop or teaspoon, portion the ganache into 1-inch balls. Roll each between your palms to form smooth, even spheres.
- Chill Truffles: Place the formed balls on a parchment-lined baking sheet and refrigerate for 30 minutes to set firmly.
- Coat or Dust: Lightly dust the truffles with powdered sugar using a fine-mesh strainer, or roll them in grated white chocolate or crushed lemon candies for extra texture and flavor.
- Final Chill: Return the coated truffles to the baking sheet and refrigerate for an additional 15 minutes to firm up.
- Serve and Store: Serve the truffles chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to 1 week.
Notes
- Use good quality white chocolate that contains cocoa butter rather than compound chocolate for best texture and flavor.
- Finely chopping the chocolate allows it to melt more evenly with the hot cream.
- Heat the cream gently just to steaming point, not boiling, to prevent the ganache from breaking.
- Limoncello adds a bright lemon flavor and a touch of sweetness; adjust amount to taste but don’t exceed 2 tbsp to maintain texture.
- Lemon zest enhances the citrus aroma and flavor but is optional if you prefer a milder taste.
- Rolling the ganache quickly between hands prevents melting and helps form smooth balls.
- Coating the truffles adds a decorative touch and a complementary texture.
- Stored properly in an airtight container refrigerated, the truffles keep well for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Italian
