Lemon White Chocolate Truffles Recipe
These easy Lemon White Chocolate Truffles combine the tangy brightness of lemon zest with smooth white chocolate for a rich, creamy treat reminiscent of lemon tart or cream pie. Perfect as bite-sized summer snacks or elegant edible gifts, they can also add a beautiful touch to holiday cookie trays.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes plus chilling time (30 minutes to 1 hour for firming, plus 30 minutes after rolling)
- Yield: 15 truffles 1x
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Truffle Mixture
- 1 cup white chocolate chips (180 g)
- 1/4 cup butter (60 g)
- 1 big pinch salt
- 2 tbsp lemon zest (from 2 lemons)
- 3 tbsp heavy whipping cream (at least 35% fat)
- 1 tsp vanilla paste or extract (optional)
- 2–3 drops yellow food coloring (optional)
- A couple drops lemon extract
Finishing
- 1/4 cup powdered sugar for rolling
Instructions
- Prepare White Chocolate Base: Place white chocolate chips in a medium mixing bowl and set aside.
- Heat Cream Mixture: In a small saucepan, melt butter with salt and lemon zest over medium heat. Stir in heavy cream and heat until the mixture is almost boiling.
- Combine Mixtures: Pour the hot cream mixture through a fine-mesh sieve directly over the white chocolate chips. Add vanilla paste or extract and optional yellow food coloring. Stir until the mixture is fully smooth and incorporated.
- Chill Mixture: Cover the bowl and refrigerate for 30 minutes to 1 hour, until the mixture is firm enough to shape.
- Form Truffles: Scoop heaping teaspoonfuls of the chilled chocolate mixture and roll into balls using your hands.
- Coat Truffles: Roll each truffle ball in powdered sugar until evenly coated.
- Final Chill: Refrigerate the truffles for at least 30 minutes before serving to set them.
Notes
- This recipe works well using other citrus like limes, clementines, grapefruit, kumquats, or oranges.
- You can add culinary-safe essential oils such as rosemary, lavender, cardamom, or wild orange, starting with 1-2 drops. Adjust flavor before chilling.
- Alternative coatings include shredded coconut or a drizzle of melted chocolate glaze.
- Use good quality white chocolate; blocks or melts work if chopped finely.
- Use heavy cream straight from the carton (not whipped) with a fat content of at least 35% for best texture.
- If the mixture is too soft to roll, refrigerate longer or freeze for 15-30 minutes before shaping.
Keywords: lemon balls, lemon truffles, white chocolate truffles recipe
Find it online: https://foodbylina.com/lemon-white-chocolate-truffles-recipe/
