These Lemon Truffles are a burst of citrusy delight in a creamy, melt-in-your-mouth treat. Perfectly balanced between tangy lemon flavor and sweet white chocolate, they are an indulgent dessert that’s surprisingly easy to make at home.
Why You’ll Love This Recipe
- Bright and tangy flavor: The zesty lemon pairs beautifully with creamy white chocolate.
- Quick and simple: With minimal ingredients and no baking required, this recipe is fuss-free.
- Perfect for any occasion: These truffles are elegant enough for parties and easy enough for everyday indulgence.
- Customizable: Easily adapt the recipe with variations to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- White chocolate
- Heavy cream
- Lemon zest
- Lemon juice
- Powdered sugar (for rolling)
Directions
- Prepare the chocolate mixture: Melt the white chocolate with heavy cream until smooth. Stir in lemon zest and lemon juice.
- Chill: Cover the mixture and refrigerate until firm, about 2-3 hours.
- Shape the truffles: Scoop small portions of the chilled mixture and roll into balls.
- Coat: Roll each truffle in powdered sugar to coat evenly.
- Set: Refrigerate the truffles for an additional 30 minutes to firm up before serving.
Servings and Timing
- Servings: This recipe yields approximately 12-15 truffles.
- Prep Time: 15 minutes
- Chill Time: 2-3 hours
- Total Time: About 3 hours and 15 minutes
Variations
- Coconut Lemon Truffles: Roll the truffles in shredded coconut instead of powdered sugar.
- White Chocolate Drizzle: Drizzle melted white chocolate over the truffles for an elegant finish.
- Lime Twist: Substitute lime zest and juice for a tropical variation.
- Add Crunch: Mix in crushed graham crackers or nuts for a textural twist.
Storage/Reheating
- Storage: Store the truffles in an airtight container in the refrigerator for up to one week.
- Freezing: These truffles can be frozen for up to 2 months. Thaw them in the refrigerator before serving.
- Reheating: Not applicable as these are served chilled.
FAQs
How do I keep the truffles from melting while rolling?
Chill your hands with cold water and dry them thoroughly before rolling. This helps prevent the truffles from softening too quickly.
Can I use dark chocolate instead of white chocolate?
Yes, but the flavor will differ significantly, and it will lose its signature lemon-cream profile.
Can I make these truffles dairy-free?
Use dairy-free white chocolate and coconut cream as substitutes.
Can I add food coloring for a vibrant look?
Absolutely! Add a few drops of yellow food coloring to the mixture for a bright lemony hue.
How can I make the truffles sweeter?
Adjust the powdered sugar coating or drizzle additional white chocolate over the truffles.
Are these truffles gluten-free?
Yes, as long as all ingredients used are certified gluten-free.
Can I double the recipe?
Yes, simply double the ingredients while keeping the method and timing the same.
What type of white chocolate works best?
Use high-quality white chocolate bars instead of chips for better melting and flavor.
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice is recommended for the best flavor, but bottled juice can work in a pinch.
What if the mixture is too soft to roll?
Chill it longer in the refrigerator or briefly in the freezer until it firms up enough to shape.
Conclusion
These Lemon Truffles are a delightful combination of citrusy brightness and creamy indulgence. Whether you’re preparing them for a special occasion or a sweet snack, their simple yet sophisticated flavor makes them a crowd-pleaser. With easy-to-find ingredients and straightforward steps, these truffles are a must-try for any lemon lover.
PrintLemon Truffles
These Lemon Truffles are a burst of sunshine in every bite! With their creamy, tangy flavor and smooth white chocolate coating, they make the perfect treat for lemon lovers. Whether for a party, gift, or just a sweet indulgence, these truffles are easy to make and always a hit.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 20 truffles 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the Truffle Filling:
- 1 cup (240ml) heavy cream
- 2 tablespoons lemon juice (freshly squeezed)
- 1 tablespoon lemon zest (finely grated)
- 2 cups (340g) white chocolate chips or chopped white chocolate
- 2 tablespoons unsalted butter
- For the Coating:
- 2 cups (340g) white chocolate chips or candy melts
- Yellow sprinkles or powdered sugar (optional, for garnish)
Instructions
- Make the Truffle Filling:
- Heat the heavy cream in a small saucepan over medium heat until it just starts to simmer (do not boil).
- Remove from heat and stir in the lemon juice and lemon zest. Let sit for 1-2 minutes.
- Add the white chocolate and butter to the saucepan, stirring until the mixture is smooth and fully melted.
- Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for 2-3 hours or until firm enough to scoop.
- Form the Truffles:
- Use a small cookie scoop or spoon to form the chilled mixture into 1-inch balls. Roll between your palms to smooth. Place on a parchment-lined baking sheet.
- Freeze the truffle balls for 30 minutes to firm them up for coating.
- Coat the Truffles:
- Melt the white chocolate chips or candy melts in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Using a fork or dipping tool, dip each truffle ball into the melted chocolate, allowing excess to drip off.
- Place the coated truffles back onto the parchment-lined sheet and decorate with sprinkles or dust with powdered sugar if desired.
- Set and Serve:
- Let the truffles set at room temperature or in the refrigerator for about 30 minutes.
- Store in an airtight container in the fridge for up to 1 week.
Notes
- You can add a few drops of yellow food coloring to the melted chocolate for a fun lemony look.
- For an extra tangy kick, dust the finished truffles with a mixture of powdered sugar and citric acid.