What are white chocolate lemon truffle cups?

They are creamy, rich truffles made with white chocolate and lemon zest, set in mini cupcake liners for easy serving.

How do you make white chocolate lemon truffle cups?

Start by melting white chocolate, mix it with cream, lemon zest, and juice, then chill in liners with a graham cracker base.

What ingredients are needed for white chocolate lemon truffle cups?

You need white chocolate chips, heavy cream, lemon zest, lemon juice, vanilla extract, and crushed graham crackers.

Can I substitute regular chocolate for white chocolate in truffle cups?

Yes, you can use regular chocolate, but the flavor and texture will differ significantly from the original recipe.

How long do white chocolate lemon truffle cups last?

They can be stored in the refrigerator for up to a week, or frozen for longer storage.

Are white chocolate lemon truffle cups gluten-free?

Yes, as long as you use gluten-free graham crackers for the crust, they can be gluten-free.

Can I use a different fruit flavor instead of lemon for truffle cups?

Absolutely! You can substitute with other fruits like orange or raspberry for a delicious twist.

Delicious White Chocolate Lemon Truffle Cups Recipe

Name: White Chocolate Lemon Truffle Cups
Prep time: 20 min
Total time: 2 h
Ingredients: 1 cup white chocolate chips; 1/2 cup heavy cream; 1 tablespoon lemon zest (about 1 lemon); 2 tablespoons fresh lemon juice; 1/2 teaspoon vanilla extract; 1/4 cup crushed graham crackers (for the base); Optional: additional white chocolate for drizzling

Ingredients

Scale

1 cup white chocolate chips
1/2 cup heavy cream
1 tablespoon lemon zest (about 1 lemon)
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla extract
1/4 cup crushed graham crackers (for the base)
Optional: additional white chocolate for drizzling

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Instructions

Start by melting the white chocolate chips. You can do this in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
In a separate bowl, combine the heavy cream, lemon zest, lemon juice, and vanilla extract. Gently fold the melted chocolate into this mixture until well combined.
Take your mini cupcake liners and place them in a muffin tin. Spoon a bit of the crushed graham crackers into the bottom of each liner to create a crust.
Pour the lemon chocolate mixture over the graham cracker crust, filling each liner about 3/4 full.
Chill the truffles in the refrigerator for at least 2 hours, or until set.
If you like, melt a little extra white chocolate to drizzle over the top for a decorative touch. Let it cool before serving.

Prep Time: 20