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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 containchocolatesolids 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:
- Vegan Rum Truffles
- Passionfruit Cheesecake Truffles
- Carrot Cake Truffles
- Homemade Ferrero Rocher
★ 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
These easy Lemon White Chocolate Truffles taste just like a lemon tart or lemon cream pie and are the perfect simple bite-sized summer treat but also make for a great edible gift! They look so pretty on a Christmas cookie tray.
CourseDessert, Snack
CuisineAmerican
Keywordlemon balls, lemon truffles, white chocolate truffles recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 15
Calories 100 kcal
Ingredients
- 1cupwhite chocolate chips - 180 g
- 1/4cupbutter - 60 g
- 1big pinch salt
- 2tbsplemon zest2 lemons
- 3tbsp.heavy whipping cream
- 1tspvanilla paste or extractoptional
- 2-3drops yellow food coloringoptional
- 1/4cuppowdered 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.
