These easy white chocolate lemon truffles are a tasty dessert that everyone will love! They have the refreshing flavor of lemon curd all in one bite-sized treat. Make these truffles for the holidays, and they’ll be gone in a flash!
- Prep: Finely chop the white chocolate bars with a sharp knife. Rinse, dry, and zest the lemon with a microplane.
- Heat the cream: 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.
- Make the ganache: 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: Chill uncovered for 2 hours, or until the mixture is firm enough to scoop.
- Shape: 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.
- Serve: Enjoy the truffles right away or store in the fridge.
- Use white chocolate baking bars that are finely chopped, not chocolate chips. Chips contain stabilizers that can ruin a ganache.
- Is the ganache sticking to your hands as you roll it into balls? Coat your hands with icing sugar or chill the truffles for 10 minutes.
- Are you making these truffles for those with food dye sensitivities? You can leave out the dye, use an all-natural alternative, or substitute it with a couple pinches of turmeric.
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: lemon curd truffles, lemon white chocolate truffles