If you’re craving something that feels like sunshine in a bite, these Lemon White Chocolate Truffles are pure magic. They’re silky, rich, and melt-in-your-mouth creamy with the perfect balance of sweetness and citrusy zing. Every bite delivers that bright lemon flavor wrapped in smooth white chocolate, making them ideal for spring gatherings, homemade gifts, or just a quiet night-in treat.
They look elegant, taste luxurious, and come together with just a few simple steps, no baking required!
Servings: About 24 truffles
Prep Time: 20 minutes
Chill Time: 1–2 hours
Step-by-Step Instructions
Step 1: Prepare the Chocolate Base
Finely chop your white chocolate and place it in a heat-safe bowl along with a bit of butter. This helps the truffles stay smooth and rich once they set.
Step 2: Heat the Cream
In a small saucepan, gently warm the heavy cream over medium heat until it just begins to simmer — don’t let it boil. Remove it from the heat and stir in lemon zest and lemon extract. The steam will instantly release that fresh lemon aroma.
Step 3: Combine and Melt
Pour the hot cream mixture over the chopped chocolate and butter. Let it sit for a minute to soften, then stir slowly until it turns glossy and completely smooth. If you want that pretty lemony color, add a drop or two of yellow food coloring and mix it in evenly.
Step 4: Chill the Mixture
Cover the bowl and refrigerate for about 1 to 2 hours, or until the mixture is firm enough to scoop. This step is where the magic happens, the ganache thickens into that perfect truffle texture.
Step 5: Shape the Truffles
Once chilled, use a small spoon or cookie scoop to form 1-inch balls. Roll them gently between your palms until smooth.
Step 6: Coat and Set
Roll each truffle in powdered sugar to coat it evenly. Place them on a parchment-lined baking sheet and pop them back into the fridge to set until firm. Serve chilled or at room temperature either way, they’re irresistible!
Notes & Tips
- Boost the Lemon Flavor: For a stronger citrus punch, add an extra ¼ teaspoon of lemon extract.
- Too Soft to Roll? If your mixture feels sticky, refrigerate for another 30 minutes before shaping.
- Storage: Keep your truffles in an airtight container in the refrigerator for up to 1 week.
- Mix It Up: Try rolling the truffles in finely chopped nuts, coconut, or even crushed shortbread cookies instead of powdered sugar.
- Make Ahead: You can prepare the mixture a couple of days in advance just roll them out right before serving for the freshest texture.
FAQ
1. Can I use white chocolate chips instead of baking bars?
You can, but baking bars tend to melt more smoothly. If you use chips, choose a high-quality brand and make sure they’re finely chopped for the best texture.
2. Do I have to add food coloring?
Not at all! It’s purely optional, the truffles will taste just as delicious without it.
3. How do I keep them from melting when serving?
Serve them slightly chilled. They hold their shape best when kept cool, especially in warm weather.
4. Can I freeze the truffles?
Yes! Place them in a single layer on a baking sheet, freeze until solid, then store in an airtight container for up to 2 months. Thaw in the refrigerator before serving.
5. What’s the best way to gift these truffles?
Arrange them in mini paper cups or candy boxes, tie with a ribbon, and add a little tag they make the sweetest homemade gift!
Place the chopped white chocolate and butter in a heat-resistant bowl. Set aside. Calories: Approximately 120 per truffle (estimated)
Protein: 1g (estimated)
Carbs: 12g (estimated)
Fat: 8g (estimated)
Ingredients
Instructions
In a saucepan, heat the heavy whipping cream over medium-high heat, whisking occasionally, until it just begins to simmer.
Remove the cream from the heat and stir in the lemon extract and lemon zest. Whisk until well combined.
Pour the hot cream mixture over the white chocolate and butter. Stir with a wooden spoon until the chocolate is completely melted and the mixture is smooth.
Add a drop or two of yellow food coloring, if desired, and stir until evenly distributed.
Cover the bowl and refrigerate for 1-2 hours, or until the mixture is firm enough to handle.
Remove the chilled chocolate mixture from the refrigerator. Using a spoon or cookie scoop, form the mixture into 1-inch balls.
Roll each truffle in powdered sugar until fully coated.
Place the coated truffles on a baking sheet lined with parchment paper.
Refrigerate the truffles until ready to serve. Enjoy!Nutrition