May 17, 2023
Review RecipeWhite Chocolate Lemon Truffles

Table of Contents
Our easy white chocolate 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.

MORE LEMON RECIPES:
Lemon Brownies | Lemon Poke Cake
White Chocolate Lemon Truffles Ingredients

You’ll need:
- 1 cup white chocolate chips
- ¼ cup butter
- zest of 1 lemon (roughly 1 tablespoon of zest)
- 3 tablespoons heavy whipping cream
- ½ teaspoons lemon extract
- ¼ teaspoon vanilla extract
- 2 to 3 drops of yellow food coloring, optional
- ¼ cup powdered sugar
PRO TIP: You can use 3 to 4 drops of lemon oil if you do not have the lemon extract.
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.
How To Make This White Chocolate Lemon Truffles Recipe
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.
PRO TIP: 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.
PRO TIP: 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!
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.
PRO TIP: 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 1 hour before enjoying them.
How To Serve
Make this lemon white chocolate truffles recipe and wrap them up in pretty packaging for gift-giving. Add some Italian cookies and snowball cookies, and you will have a lovely selection of treats to share for a special occasion.
Or you can save this tasty treat all for yourself and enjoy them with a latte or some iced tea. We have lots of ideas, such as iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet 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.
For all those lemon lovers, try lemon bars and lemon lush.
Storage
IN THE FRIDGE: Store these easy lemon truffles in an airtight container for up to 5 days.
IN THE FREEZER: For longer storage, these lemon chocolate truffles can be stored in the freezer for up to 1 month.

White chocolate and tangy lemon are such a perfect marriage of flavors. These little creamy white chocolate 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 1 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.
More Recipes You’ll Love
- Lemon Sugar Cookies
- Lemon Poppy Seed Bread
- Starbucks Lemon Loaf
- Lemon Lasagna
- Lemon Curd
- Chocolate Orange Truffles
- Strawberry Truffle
- Orange Truffles
- Coconut Chocolate Balls
- Pumpkin Truffles
- Mint Oreo Truffles

White Chocolate Lemon Truffles
Ingredients
- 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
Instructions
- 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.
Video
Notes
- 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.
Comments
Rita C at Panoply says
OHMYGOSH. Pinned. I can’t wait to make these. I love anything lemon, and prefer white chocolate over milk or dark. Saw your feature on My Family Thyme blog.
Laurie says
These look delicious!
Thanks for sharing your recipe at the Homestead Blog Hop 401
Laurie
Ridge Haven Homestead
Susan says
Can real lemon juice be used instead of extract?
Layne Kangas says
Hi, Susan – we would recommend sticking with the lemon extract for this recipe. Enjoy!