Lemon Cream Cheese Truffles

Lemon Cream Cheese Truffles

Lovely springtime lemon truffles that are perfectly creamy and sweet. You can get fancy and do them in molds with white chocolate, or just form them into balls and coat with white chocolate or roll them in powdered sugar. Either way, you’re going to love these lovely sweet tart lemon bites of goodness.

Ingredients

Filling:

• 8 oz. Greek cream cheese (or Neufchatel), softened
• Zest of 1 large lemon
• 2 Tablespoons lemon juice
• 2 teaspoons lemon extract
• 6 oz. white chocolate, melted
• 1 cup (about 4 oz.) crushed animal crackers (or crushed gluten free vanilla cookies)

For the outside:

• About 1 lb. white chocolate, melted or powdered sugar

Instructions

1. In a small mixing bowl, mix together all the filling ingredients until well mixed. Put the filling in the fridge until chilled and hardened.
2. If you are using a mold, melt some white chocolate and pour a spoonful into each spot. Tap the mold firmly on the table a few times on the table to release any air bubbles.
3. Using a new paintbrush (one that has not been used for paint), "paint" the white chocolate up the sides of the mold so that the sides are coated well. Set in the refrigerator to cool. When the chocolate is set, make a small ball of the cooled filling and smush it into each spot of the mold, filling the candy mold almost all the way to the top, but leaving a little space to "seal" the truffles.
4. Pour a little more melted white chocolate over the top of each spot in the mold and tap again to smooth out the chocolate, Use the paintbrush if needed to cover the bottom completely with chocolate. Again, set the truffles in the fridge for a bit to firm up the white chocolate. When the chocolate is completely set, release the truffles from the mold by pressing upwards on the bottom of each truffle.
5. Source sumptuousspoonfuls.com for full instructions.

Lemon Cream Cheese Truffles