Lemon White Chocolate Truffles Recipe
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Try this easy Lemon White Chocolate Truffles recipe and enjoy better-than Lindt truffles that taste like lemon tart or pie and are the perfect simple bite-sized summer treat. They also make for a great edible gift and look so pretty on a Christmas cookie tray.
If you are a fan of all things lemon tart, lemon curd or lemon pie you MUST make this Lemon White Chocolate Truffles recipe! The homemade chocolate truffles make a great homemade edible gift for the lemon lovers amongst us. Such a tasty treat – be it for Mother’s Day, a birthday, or your Christmas cookie tray! They taste like lemon pie or lemon tart. People will be asking you for the recipe – guaranteed!
I admit I don’t usually like citrus and chocolate together. Orange and dark chocolate? NOPE, thanks! But let’s be real, white chocolate is not chocolate because it doesn’t contain chocolate solids SO these are the best things ever!
How to make Lemon White Chocolate Truffles
I know the word “truffles” sounds intimidating and all, but I assure you that these chocolate balls are easy to make!
Pace the white chocolate chips in a medium mixing bowl and set aside.
In a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips.
Add the lemon extract and optional food coloring, then stir until the mixture is smooth. Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.
Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar. Refrigerate the truffles for at least 30 minutes before enjoying.
Melt-in-your-mouth and ridiculously easy to make. Lemon White Chocolate Truffles guys – try them!
Recipe Tips
- This recipe works with limes, clementines, grapefruit, kumquats, and oranges.
- You could add some essential oils to these – think rosemary, lavender, cardamom or wild orange essential oil. The options and combinations are limitless. Make sure to sample the chocolate “batter” to test and perfect the flavor you desire before you let it firm up in the fridge. A good rule of thumb is about 1-2 drops of essential oil. Don’t go too crazy and make sure your essential oil is safe for culinary use.
- You could also roll these in shredded coconut or glaze them with melted hot chocolate.
- Choose a good quality white chocolate. As an alternative to chips, you can use a block of chocolate or chocolate melts. If you like eating chocolate by itself, you are good to go.
- Use thickened or heavy cream – it shouldn’t be whipped, use it straight from the carton. It should have a high fat content (a least 35%).
- Depending on the chocolate and the cream you use your truffles may need a little longer to set. Once you can easily roll them into a ball using your hands, you are good to go. If the mixture is too soft, leave it in the fridge for longer or transfer to the freezer for 15-30 minutes before rolling.
More easy chocolate truffles recipes from the blog:
★ Did you make and love this chocolate truffles recipe? Give it your review below! And make sure to share your creations by tagging me on Instagram!
Lemon White Chocolate Truffles
Ingredients
- 1 cup white chocolate chips - 180 g
- 1/4 cup butter - 60 g
- 1 big pinch salt
- 2 tbsp lemon zest 2 lemons
- 3 tbsp. heavy whipping cream
- 1 tsp vanilla paste or extract optional
- 2-3 drops yellow food coloring optional
- 1/4 cup powdered sugar for rolling
Instructions
-
Place the white chocolate chips in a medium mixing bowl and set aside.
-
In a small saucepan, melt the butter and salt with the lemon zest. Stir in the heavy cream and heat the mixture until almost boiling. Pour the hot cream mixture through a fine-mesh sieve directly over the white chocolate chips. Add the vanilla paste or essence and optional food coloring, then stir until the mixture is smooth.
-
Cover the truffle mixture and refrigerate until the mixture is firm enough to shape into balls, about 30 minutes to 1 h.
-
Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar. Refrigerate the truffles for at least 30 minutes before enjoying.
Recipe Notes
- This recipe works with limes, clementines, grapefruit, kumquats, and oranges.
- You could add some essential oils to these - think rosemary, lavender, cardamom or wild orange essential oil. The options and combinations are limitless. Make sure to sample the chocolate “batter” to test and perfect the flavor you desire before you let it firm up in the fridge. A good rule of thumb is about 1-2 drops of essential oil. Don't go too crazy and make sure your essential oil is safe for culinary use.
- You could also roll these in shredded coconut or glaze them with melted hot chocolate.
- Choose a good quality white chocolate. As an alternative to chips, you can use a block of chocolate or chocolate melts. If you like eating chocolate by itself, you are good to go.
- Use thickened or heavy cream – it shouldn’t be whipped, use it straight from the carton. It should have a high fat content (a least 35%).
- Depending on the chocolate and the cream you use your truffles may need a little longer to set. Once you can easily roll them into a ball using your hands, you are good to go. If the mixture is too soft, leave it in the fridge for longer or transfer to the freezer for 15-30 minutes before rolling.
Schönes Rezept. Vielen Dank. Schmeckt sie auch außergewöhnlich lecker wie diese Pralinen aus Lübeck?
Ich bin immer noch verwirrt von Schritt Nummer 4. Wie bildet man Pralinen? Mit zwei Händen oder Kugelform?
These turned out amazing! Thanks so much – added some dried lavender to them. SO good!
These truffles are absolutely incredible! I rolled them, put them in the freezer and dipped them in white chocolate. I didn’t have cream so I used 2 tbsp half and half and it worked beautifully!
Can you freeze these?
Im Rezept wurde vergessen zu erwähnen wann der Vanillezucker reinkommt.
hi, your instructions say lemon extract, but the ingredients list vanilla extract. can you clarify which to use?
Can these be left out at room temperature once made for an extended period of time?
Can these be frozen
Can they be made in multiple batches at the same time?
Hi! I don’t know if you’re still responding to this post, but I wondered if you’ve experimented with adding lemon juice rather than extract? I much prefer real lemon juice, but worry it won’t set if it’s too much liquid….id love to hear your thoughts!
How long can these be stored in the fridge?
My husband ate one at a party I brought them to and he started asking everyone who made them because he loved them so much! He was passing them around insisting everyone try them 😂. They were a hit! They are melt in your mouth goodness.