March 22, 2024
Review RecipeLemon Truffles
These creamy lemon truffles are full of rich and velvety white chocolate and bright lemon -- delightfully delicious!
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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.
You’ll need:
- 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.
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. 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 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.
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.
MORE LEMON RECIPES
Storage
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
Can I freeze these homemade truffles?
This lemon truffle recipe freezes well and can be stored for up to one month.
Can I use a different citrus flavor in these creamy truffles?
This lovely treat could be made with orange or lime as well. Simply replace all the lemon components with equal lime or orange ingredients.
Should I store truffles in the fridge?
These truffles should be stored in the fridge in an airtight container.
More Recipes You’ll Love
- Lemon Sugar Cookies
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- Starbucks Lemon Loaf
- Lemon Lasagna
- Lemon Curd
- Chocolate Orange Truffles
- Strawberry Truffle
- Orange Truffles
- Coconut Chocolate Balls
- Pumpkin Truffles
- Mint Oreo Truffles
- Cookie Dough Truffles
- How to Make Chiffon Cake
- Orange Pretzel Salad
- Lemon Sour Cream Cake
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Lemon Truffles
These creamy lemon truffles are full of rich and velvety white chocolate and bright lemon — delightfully delicious!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 2 hours 15 minutes
Servings 12
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.
Nutrition
Calories: 138kcal | Carbohydrates: 12g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 48mg | Fiber: 1g | Sugar: 11g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
Comments
Gloria says
So delicious and creamy, what a wonderful treat!
Charlene says
These are delicious! How long will they keep in the refrigerator?
Layne Kangas says
Hi, Charlene – these are our recommendations:
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.
Edna says
Looks yummy
Nicole says
Looks so good! Do you think I could use a lemon curd for this?
Layne Kangas says
Hi, Nicole – we’ve never tested that so I’m not sure how it would turn out or impact the consistency. Please let me know if you try it.
Lisa A Stebbins says
LOVE ANYTHING LEMON, YUMMY
Tammy says
Lemony goodness!! Always my choice for a refreshing summer dessert!
Laura Nott says
Omgoodness!!! And with Lemincello 👌👌❤❤
Carol Baughman says
I would add limoncello
Maureen says
I have made truffles in the past. They were rich. This recipe seems less rich. I definitely would try these in the lemon but would also try them in the lime flavor. And definitely add limoncello to these.
I would have a nice luncheon for some friends and serve them for dessert.
Cynthia says
While I have never made them before looks so good! I would also try to make them using the orange or lime flavorings, nuts.
Ann Dagani says
I will make these for the ladies at our monthly tea!
Maureen says
I have made am in the past. They were rich. This recipe seems less rich. I definitely would try these in the lemon but would also try them in the lime flavor. And definitely add limoncello to these.
I would have a nice luncheon for some friendts and serve them for dessert.
Kathy Greer says
It looks delicious. I have never tried to make truffles, but I will now.
Karen says
Limoncello would be fantastic in these!
Stephanie says
These truffles look very delicious & I look forward to making them & it will be my first time to make truffles😋😋
Bonnie Dutting says
These truffles sound delicious! I’ve never made truffles from scratch!!
Kelly Kardos says
I do make truffles from scratch-these look so refreshing
Susan DeBerardinis says
These sound delicious. I have made chocolate truffles before and love them. I would also try it with orange, ots one of my favorite candles.
yvonne nicholls says
I have never made truffles before but will be going to soon thank you Yvonne
yvonne nicholls says
They look great but I would like to try different flavour strawberries and lime
Dani says
Gonna make this for the holiday weekend. Sounds very refreshing!
Suzi Ebarb says
I am excited to try these! I’ve never made homemade truffles before, but my sister LOVES lemon AND white chocolate so I’m going to give these a try.
Suzi
Judy says
I will roll my truffles in crushed walnuts when I make them again. The ones with confectionary sugar were great, but I really like crunch. Thanks for the recipe.
Lorraine Mossman says
I like the idea that the recipe is fairly simple and flexible as far as using varied ingredients. I have never made truffles from scratch, but this recipe inspires me to try. Thank you.
Shannon says
Sounds yummy although I would not add nuts, not my thing with lemon.
Dana Suter says
Love lemon! Can’t wait to make these!
Jennifer Louden says
I have never made truffles but these look delicious. I will definitely give them a try. And also add Limoncello! Yummy!
Joyce Cooper says
These look amazing! I doubt I would include nuts though.
Carol Reilander says
My all-time favorite flavor! I will definitely be making these. The only issue I have is, I may not be able to stop eating them! LOL!
Laura Yarzebinski says
I believe my adult sons would love these and they seem so easy to make!
Doris McCann says
This looks so good. Could use Orange zest in this or omit zest and use maple flavoring or any other flavor you like instead. Either way they would be really good.
Tricia Spears says
This recipe is so delicious! I will be taking it to our monthly ladies meeting at church and also as a dessert at our monthly church fellowship meal! Thanks so much for this yummy recipe!
Heather says
I love truffles and lemon, to me they are the perfect sweet, but not too sweet confection.
I usually stick to chocolate but have tried others. Lemon is always such a bright flavor. It really brings a nice balance to the sweetness of white chocolate.
Nuts are a nice combination and add a visibly nice touch when rolled onto the outside. However, I think these are fine as is. It might be fun to toy around with the amount of lemon zest and add some to your powdered sugar with a zip of zest on top.
Suzanna says
I have not made truffles of any kind, but I am a lemon flavored anything-almost-fiend! So glad will be making these!! Excited to make and savor the lemony goodness!!
Suzanna
Sandy says
Well I have to admit I love lemon and truffles so this is a dream! I personally wouldn’t add nuts because I love the creamy texture.
Jennifer says
These sound yummy! I would love to try them with some limoncello added!
Catherine Sokolowski says
I love white chocolate and I love anything that has lemon in it! This looks like a perfect treat for me! I’m not sharing!
Natasha Mairs says
These look so good!! I am pinning this so I can have a go at making them myself
Cindy@CountyRoad407 says
No way! I’m making these for my daughter. I bet she chooses these for her wedding! Thanks for sharing the recipe at Farmhouse Friday!
Lynne Zemaitis says
I love white chocolate and anything lemon, so these look like a perfect treat for me! I can’t wait to give these a try! I am excited to feature your recipe at this week’s Tuesday Turn About link party. Thank you so much for sharing!
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!