Have you ever wanted to eat a whole jar of lemon curd? Enjoy the amazing flavor of lemon curd without feeling guilty by trying our white chocolate lemon truffles.
Want to try more truffle flavors? Enjoy our delicious Strawberry Truffle and the mouthwatering Coconut Truffles.
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Ingredients
These easy lemon truffles require only a few ingredients! If you're a home baker, you may already have a lot of these ingredients in your pantry.
- Chocolate: make sure to use chopped baking bars rather than chips, as white chocolate chips contain stabilizers that can ruin a ganache.
- Cream: use heavy whipping cream, which has a higher fat content than regular whipping cream. Do not use half-and-half, as it is too watery.
- Butter: a tablespoon of unsalted butter adds extra richness, thins out the ganache, and encourages the ganache to set well in the fridge.
- Lemon Extract: use real extract, not artificial, for extra flavor.
- Lemon Zest: this is an easy and subtle way to add a burst of fresh flavor.
How to Make
- Finely chop the white chocolate bars with a sharp knife, then heat the cream and add the butter, stirring until it's melted.
- Add the white chocolate and stir until it is fully melted and smooth. Add the lemon extract, zest, and the yellow food dye.
3. Chill uncovered until firm and scoopable, about 2 hours.
4. Drop teaspoon-sized blobs of the chilled ganache mixture onto a wax paper-lined cookie sheet.
5. Roll each ball in icing sugar and roll it between your palms to shape it into a round truffle.
6. Enjoy these delicious lemon truffles right away or store in the fridge.
Recipe FAQs
These lemon truffles have a delightfully creamy texture with a refreshing flavor, and a hint of sweetness from the powdered sugar coating. They remind me of eating a spoonful of lemon curd! Even white chocolate haters will enjoy these, as they don't taste like white chocolate at all; the lemon flavor is dominant.
If you're thinking that truffles are only that expensive fungus, think again! Truffles are a bite-sized chocolate dessert made from ganache, a mixture of melted chocolate and cream that's been chilled and rolled into balls. They can be made with any kind of chocolate, and can be made in many different flavors.
Fortunately, these treats are quite dainty, so they're low in calories. Each one only contains 71 calories, 4.8g of fat, 7.1g of carbs, and 7g of sugar.
Yes, they can easily be frozen. Seal them in a zip-top freezer bag and freeze for up to 3 months. I recommend separating layers of truffles with parchment or wax paper to prevent sticking.
Make sure to defrost them at room temperature, not in the microwave. The microwave's heat is too intense, and will cause them to melt rather than defrost.
Expert Tips
- Be sure to use high quality baking bars, not chips, for the ganache. The stabilizers in chips will cause the ganache to be too thick.
- Don't skip the lemon extract; it's the main way that these truffles get their lemon flavor. Use a real extract, not an artificial one, to prevent the truffles from tasting fake.
- Adding the lemon zest will provide an extra burst of fresh flavor.
- Don't want to add food coloring? Simply leave it out, or substitute with a couple pinches of turmeric or an all-natural food dye.
- Sticky ganache? Chill it a little longer, or roll them in more icing sugar.
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Recipe
White Chocolate Lemon Truffles
Ingredients
- 8 ounces good-quality white chocolate, chopped
- ⅓ cup heavy whipping cream
- 1 tablespoon unsalted butter
- ½ teaspoon lemon extract
- 1/16 teaspoon yellow gel food coloring
- 1 tablespoon finely grated lemon zest, from 1 lemon
- ¼ cup icing sugar
Instructions
- Finely chop the white chocolate bars with a sharp knife. Rinse, dry, and zest the lemon with a microplane.
- Fill a 2-quart saucepan with two inches of water and bring to a gentle simmer. Pour the cream into a heatproof bowl and set it over the simmering water. Heat the cream until it reaches about 110-115 F, then whisk in the butter until it’s fully melted.
- Remove the cream mixture from the heat and add the chopped white chocolate and stir until it is fully melted. Then stir in the lemon zest, lemon extract, and enough yellow food coloring to tint the mixture a lemon color.
- Chill uncovered for 2 hours, or until the mixture is firm enough to scoop.
- Scoop the chilled ganache mixture into rounded teaspoon-sized balls, each one weighing about 12g. Roll the balls in icing sugar, placing them on a parchment or wax paper-lined cookie sheet as you go.
- Enjoy the truffles right away or store in the fridge.
Notes
- Be sure to use high quality baking bars, not chips, for the ganache. The stabilizers in chips will cause the ganache to be too thick.
- Don't skip the lemon extract; it's the main way that these truffles get their lemon flavor. Use a real extract, not an artificial one, to prevent the truffles from tasting fake.
- Adding the lemon zest will provide an extra burst of fresh flavor.
- Don't want to add food coloring? Simply leave it out, or substitute with a couple pinches of turmeric or an all-natural food dye.
- Sticky ganache? Chill it a little longer, or roll them in more icing sugar.
Alex
This is creamy, delicious treat! The truffles are soft, and the icing sugar adds a light touch of sweetness.
Emma
Glad you enjoyed the truffles, Alex!
Beth
These soft truffles look wonderfully springy and smell divine. They taste like lemon, and I especially enjoy the zest inside. These creamy truffles are the perfect tangy treat.
Emma
I'm glad you enjoyed the truffles, Beth!