This recipe calls for citric acid, which accentuates the tartness of the lemon flavor. Citric acid can be found online, in many specialty baking stores and large grocery stores—I found mine in the bulk spices section of a nearby grocery store. It can be omitted, but the candies will be missing an extra tartness.
Yield: 20 truffles
- 6 ounces (about 1 cup) chopped white chocolate or white chocolate chips
- 2 ounces (4 tbsp) butter, cubed
- 1/4 cup heavy cream
- Zest of 1 lemon, finely minced
- 1 tsp lemon extract
- 1/4 tsp citric acid (optional)
- 12 oz white candy coating
- 2/3 cup poppy seeds
1. Combine the chopped white chocolate, the butter, and the heavy cream in a medium bowl. Microwave the bowl for 30 seconds, then stir everything together. If the white chocolate does not readily melt, microwave it for an additional 30 seconds, then whisk until the mixture is smooth.
2. Add the lemon zest, the lemon extract, and the citric acid if you're using it, and whisk everything in. When everything is whisked together, the mixture should have a thickened texture that holds the tracks of the whisk for a few seconds. It should not be thin like milk, but sometimes, depending on the white chocolate used, the truffle mixture takes a little bit of finessing to get it right. If it is thin after you whisk everything together, continue to let it come to room temperature and whisk occasionally as it cools. You can speed up the cooling process by putting it in the refrigerator and whisking after 4-5 minutes, until it changes from a thin liquid to a thicker truffle mixture. Once mixed, press a layer of cling wrap on top and refrigerate it until it is firm enough to scoop and roll.
3. Once it has firmed up, use a small candy scoop to form 1-inch balls of truffle mixture. Dust your palms with powdered sugar, then roll the balls between your hands to get them round. Refrigerate them while you prepare the coating.
4. In a microwave-safe bowl, melt the white chocolate candy coating, and stir until it is smooth and free of lumps. Pour the poppy seeds into a shallow bowl.
5. Scoop a spoonful of melted coating into the palm of your hand. Drop a truffle into the coating and use your other hand to roll it around your palm, until it's covered by a thin layer of coating on all sides. Tilt your hand to roll the truffle down your fingertips into the bowl of poppy seeds, then immediately toss it around in the seeds to cover it completely. Using this method, instead of dipping the truffles, is faster and results in a thinner white chocolate shell.
6. Repeat this process until all of the truffles have been dipped and covered in poppy seeds.
7. Store Lemon Poppy Seed Truffles in an airtight container in the refrigerator for up to two weeks. For the best taste and texture, bring them to room temperature before serving.