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
- Ingredients:
- 7
- Yields:
-
36 truffles
ingredients
- 2 cups neufchatel cheese
- 2 tablespoons poppy seeds, ground
- 1 1⁄2 tablespoons lemon zest (from 1 med lemon)
- 1 tablespoon lemon juice, fresh squeezed
- 3 tablespoons icing sugar
- 1 cup white chocolate chips
- 1⁄2 cup hundreds and thousands (sprinkles)
directions
- 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.
- 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).
- As you finish the tray, put it in the fridge for about 15 minutes to be ready for dipping.
- 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).
- 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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Reviews
-
A really nice twist on the whole truffles theme. Really, really good! I love the blend of the cheese and poppy seeds.
RECIPE SUBMITTED BY
<p>Picture taken just for Zaar - mmmm milkshake...</p>
<p>I'm a brand new single mommy to my tiny perfect human, so thank you to everyone who takes the time to make and review my recipes - I try to send a zmail to each of you, but baby girl has a different idea.</p>
<p>I'm a good ol' prairie girl from Canada with one side of the family being Ukrainian/Slovakian and the other side is German/Russian. In other words, when we cook we take carbs, cover them in more carbs, fry'em and serve it smothered in onions and cream. <br />No pro chefs in my family, just grandmas and aunts and cousins and a mom that had me pinching perogies and stuffing strudel before I could form a complete sentence. <br />The most dreaded / laughed at phrase I say is, So last night, I invented this thing for supper... - I would probably publish more recipes if I actually remembered everything I put in or had an idea of how much I added!!</p>
