Lemon Poppy Seed Truffles

“I grew up having a lot of poppy desserts, so I thought of it right away! You don’t have to grind the poppy, but it’s just the texture I prefer – you can do it easily in a coffee grinder or buy it already ground! Cooking time is really the chilling time.”
READY IN:
3hrs
YIELD:
36 truffles
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream together the Neufchatel cheese, poppy seed, lemon juice, and zest. Add the icing sugar to thicken up the mixture (add 1 more tbsp if you want it sweeter). Put in the fridge to set – about 2 hours.
  2. Line a cookie tray with wax paper. Using small scoop (about 1 tbsp), make small balls of the truffle mixture (or you can just scoop out 1 tbsp at a time and roll into a ball between your palms).
  3. As you finish the tray, put it in the fridge for about 15 minutes to be ready for dipping.
  4. Melt the chocolate in a double boiler or the microwave and have the sprinkles in a bowl. Using a fork, dip each truffle into the white chocolate and then the sprinkles and return to tray to set (I like to dip just the top half and have the bottom half “naked”, with the chocolate kind of running down it).
  5. To serve, put the truffles in little foil candy cups and put on a serving tray or in a gift box to give away!

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