How to Make lemon trufles
- blend cream cheese in mixer, till soften. Add pkg lemon jello. mix to well blended. set aside.
- beat whipped cream till stiff peaks form, add lemon extract. Fold in cream cheese. Shape mixture into bite size balls, ( I use a melon baller) place on cookie sheet lined with parchment paper or waxed paper. Chill till balls are firm enough to dip.
- Once balls are firm, dip each ball into melted white choc. Chocolate can be melted in a double boiler pan, ( I use a Wilton choc pro pot) dip each ball till well coated, sprinkle yellow sugars or lemon zest on top to dress them up.
- Chill about 1/2 hour, allow chocolate to dry. Makes 2 to 3 doz depending on size of truffle. Store covered in the fridge, to keep truffles from getting too soft.