Lemon Shortbread Truffles

I saw these intriguing Lemon Truffles on Sue's blog

Munchkin Munchies.  They looked so fantastic

that I had to try making them.  Sue is always making up

gorgeous treats.  Check out her blog.

After chocolate, lemon has to be one of my next favorites.

These truffles are easy and elegant.  When you bite through

the crisp white chocolate coating you find a smooth, creamy

and tangy center - just perfect for spring.

Lemon Shortbread Truffles

8 oz. cream cheese, softened

1 C. white chocolate, melted

1/2 C. lemon curd

zest of 1 large or 2 small lemons

1 T. fresh lemon juice

(Sue didn't add this but I wanted more

lemon flavor in mine.)

3/4 C. crushed shortbread cookies

(I used Pepperidge Farm's Chessman Cookies

as they are the only ones I found using real butter.)

1 lb. white chocolate coating

yellow food coloring gel

In a mixer bowl, beat the cream cheese until

fluffy on medium, then beat in the white chocolate

on low until mixed in.  Add the lemon curd, zest, juice

and crushed shortbread cookies.  Cover and place in

the fridge until firm (at least one hour).

Place parchment paper on cookie sheet.  Remove

the lemon truffle filling from fridge.  Dust hands with

flour to keep the filling from sticking to your hands

and roll the filling into small balls, placing on the

cookie sheet.  When finished rolling, place the cookie

sheet in the freezer to harden the balls for 20-30 minutes.

You want them hard enough to hold their shape when

you dip.

Meanwhile melt the white chocolate coating in the

microwave in 30 second intervals, being sure to stir

in between even if it doesn't look like it needs to be

stirred.  This will prevent the chocolate from scorching

on the bottom.  Let the white chocolate cool for a

few minutes so it isn't too hot when you dip.  I colored

the chocolate just a bit to make it more yellow.

To dip, place a firm ball into the chocolate and scoop

out with your first two fingers, shaking and scraping off

the excess.  Turn the dipped center over and let it fall

off of your fingers onto a parchment lined pan.  Top with

crushed shortbread cookies, or I used crushed Lemonheads,

while the chocolate is still wet.  When you have the pan

dipped, place it back into the fridge for about 10 minutes

to set the chocolate.

The cool centers will help the chocolate coating set up

quickly, but it may cool down your bowl of dipping

chocolate.  If that happens, place the chocolate back

into the microwave for 10 seconds and stir.  Add

additional time if needed but don't overheat.

Hope you give these lucious springtime morsels a try.

They received rave reviews from our tasters here

at

Purple Chocolat Home.

I will be posting these with

Tasty Tuesdays

Foodie Fridays

Sweet Tooth Friday

Sweets For A Saturday

Favorite Things

This Week's Cravings - Chocolate