Cookie preparation:
Finely chop the dried lemon cookies until crumb-like. You can do this using a food processor or by placing them in a bag and crushing them with a rolling pin.
Cookie preparation:
In a large bowl, combine the crushed cookies with the cream cheese, lemon zest, lemon juice and icing sugar. Mix well until smooth.
Truffle formation:
With damp hands, roll the prepared dough into balls about 2-3 cm in diameter. Place the balls on a baking sheet lined with baking paper.
Cooling and setting:
Place the truffles in the freezer for about 30 minutes to harden.
Cover preparation:
Melt the white chocolate in a bain-marie or in the microwave in 30-second intervals, stirring well until smooth and free from lumps.
Dip the truffles:
Dip each truffle in the melted chocolate, making sure it is completely covered. Use two forks to drain excess chocolate.
Garnish (optional):
Before the chocolate has completely set, garnish the truffles with freshly grated lemon zest or sprinkle lightly with confectioners’ sugar.
Final cooling:
Place the decorated truffles on a baking sheet lined with parchment paper and leave to cool completely at room temperature or in the refrigerator until the chocolate has completely hardened.
Work:
Once cooled and set, the lemon truffles are ready to serve! Store in an airtight container in the refrigerator and eat within 4-5 days.
Tips:
Make sure the cream cheese is at room temperature so it is easier to mix with the other ingredients.
You can further enhance the flavor by adding a dash of lemon liqueur or limoncello to the truffle mixture.
If you prefer a lighter frosting, you can use dark or milk chocolate instead of white chocolate.
These lemon truffles are perfect as a dessert after a meal or as a sophisticated snack to serve at parties and special occasions. They are fresh, aromatic and are sure to please lovers of sparkling lemon flavor! Enjoy your meal!
