October 25, 2023Review Recipe
Table of Contents
Our easy lemon truffles are bursting with sweet white chocolate and tart lemon flavor covered in a dusting of powdered sugar. These delicious confections are like happy little balls of sunshine.
White Chocolate Lemon Truffles Ingredients
These lemon truffles are a delightful blend of creamy white chocolate, zesty lemon, and a hint of vanilla.
The lemon zest and lemon extract provide a tangy and refreshing citrus flavor, while the white chocolate and butter create a rich and velvety texture.
A dusting of powdered sugar adds a sweet finish to these irresistible, bite-size treats.
- 1 cup of white chocolate chips
- ¼ cup of butter
- zest of 1 lemon (roughly 1 tablespoon of zest)
- 3 tablespoons of heavy whipping cream
- ½ teaspoon of lemon extract
- ¼ teaspoon of vanilla extract
- 2 to 3 drops of yellow food coloring, optional
- ¼ cup of powdered sugar
Substitutions And Additions
NUTS: Instead of powdered sugar, you could roll these in crushed walnuts or pistachios for an added crunch.
FILLING: You could change up the flavor of the truffles entirely. Try orange or lime by replacing the zest and extract flavors.
If you want to try these with white chocolate only, you can just skip the lemon extract and zest.
ALCOHOL: For a grown-up twist on these treats, add a bit of limoncello instead of the extract.
LEMON EXTRACT: You can use three to four drops of lemon oil if you do not have the lemon extract.
How To Make This White Chocolate Lemon Truffles Recipe
This truffle recipe is as easy as melting the chocolate and combining the ingredients to form the treats. Once they are ready, roll them in powdered sugar and dig in!
STEP ONE: Add the white chocolate chips to a medium mixing bowl. Set aside.
STEP TWO: In a small saucepan, melt butter and add the fresh lemon zest.
STEP THREE: Stir in the heavy cream and let it come up to temperature until just before it is boiling.
Make sure you take this off the heat as soon as it starts to simmer, or the butter and cream will begin to separate.
STEP FOUR: Pour the hot cream mixture through a fine-mesh sieve over the white chocolate chips to melt the chocolate.
STEP FIVE: Add the lemon and vanilla extract. Add the optional food coloring if you are using it, then stir until the mixture is smooth.
STEP SIX: Cover with plastic wrap and refrigerate the melted white chocolate mixture until it is firm enough to handle, about 30 minutes.
If the lemon truffle mixture is too warm, it will not form into balls properly. Make sure you don’t skimp on the time in the fridge for this step. It’s hard to wait for the yummy outcome, but it’s important!
STEP SEVEN: Scoop 1 to 1½ tablespoons of the white chocolate mixture, form into small balls, and then roll the balls in the icing sugar.
The balls should be about a 1-inch diameter.
Using a small cookie scoop or melon baller would give you uniform balls and the size you want for these truffles.
STEP EIGHT: Refrigerate the truffles on a baking sheet lined with parchment paper for at least one hour before enjoying them.
How To Serve
Make this lemon white chocolate truffles recipe and wrap them up in pretty packaging for gift-giving.
Or you can save this tasty treat all for yourself and enjoy them with a latte or some iced tea.
Truffles are such an elegant, and often a surprisingly simple, delicacy to make. Try our cookies and cream truffles for another spin on these treats.
Whether you want to plan ahead, store leftovers, or simply savor them over a few days, here’s what you need to know:
MAKE AHEAD: These truffles can certainly be prepared in advance, making them a convenient option for parties and special occasions.
After rolling them into bite-sized bliss, arrange them on a baking sheet and pop them in the freezer for about an hour until they’re firm.
Then, transfer them into an airtight container, placing parchment paper between layers to prevent sticking.
Stored this way, they’ll stay fresh for up to a month. Just remember to take them out of the freezer a few minutes before serving to allow them to soften slightly.
IN THE FRIDGE: Store these easy lemon truffles in an airtight container for up to five days.
IN THE FREEZER: For longer storage, these lemon chocolate truffles can be stored in the freezer for up to one month.
Why We Love This Recipe
There are plenty of reasons to adore these little bites of sweetness:
CITRUS BURST: The lemon zest and lemon extract infuse these truffles with a refreshing, tangy citrus flavor, providing a delightful contrast to the sweetness of white chocolate.
CREAMY INDULGENCE: The combination of white chocolate chips and butter creates an irresistibly creamy and rich texture that melts in your mouth, making each bite a truly indulgent experience.
White chocolate and tangy lemon are such a perfect marriage of flavors. These little creamy lemon truffles are so fresh and brimming with flavor. They are perfect all year round.
FREQUENTLY ASKED QUESTIONS
This lemon truffle recipe freezes well and can be stored for up to one month.
This lovely treat could be made with orange or lime as well. Simply replace all the lemon components with equal lime or orange ingredients.
These truffles should be stored in the fridge in an airtight container.
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- 1 cup white chocolate chips
- ¼ cup butter
- 1 lemon zest (roughly 1 tablespoon of zest)
- 3 tablespoons heavy whipping cream
- ½ teaspoons lemon extract
- ¼ teaspoons vanilla extract
- 2 to 3 drops yellow food coloring, optional
- ¼ cup powdered sugar
- Add the white chocolate chips to a medium mixing bowl. Set aside.
- In a small saucepan, melt the butter and add lemon zest. Stir in the heavy cream and let it come up to temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
- Scoop 1 to 1½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
- Refrigerate the truffles for at least 1 hour before enjoying them.
- You can use 3 to 4 drops of lemon oil if you do not have the lemon extract.
- Make sure you take this off the heat as soon as it starts to simmer, or the butter and cream will begin to separate.
- If the lemon truffle mixture is too warm, it will not form into balls properly. Make sure you don’t skimp on the time in the fridge for this step. I know it’s hard to wait for the yummy outcome, but it’s important!
- Using a small cookie scoop or melon baller would give you uniform balls and the size you want for these truffles.