Our White Chocolate Lemon Truffles are an irresistible, smooth, and creamy bite-size dessert made with zesty lemon and rich white chocolate. The simple no-bake truffles are so easy to prepare with just 7 ingredients and a 10-minute prep!
Easy Lemon and White Chocolate Truffles
These homemade truffles are so simple, with a short list of ingredients. Butter, lemon, white chocolate chips, heavy cream, and powdered sugar is all you will need. Better yet, these are no-bake! So, you don’t even need to turn on the oven. Which makes these a perfect refreshing springtime or summer dessert.
These lemony, white chocolate truffles are also the perfect dessert option for holidays like Easter, Mother’s Day, or Father’s Day. But, since they are so simple you can even make them just because! If you love lemon recipes like Lemon Bars or Lemon Cookies, you are going to love these.
We were inspired to create our own version of this recipe from Love Bakes Good Cakes!
Why We Love This No-Bake Truffles
- Quick and easy to make
- Can be made ahead of time
- Store in the freezer for up to 3 months
- Delicious springtime or summer dessert
- Refreshing, light lemon flavor
- Different flavor variations available
- Simple prep that only takes 10 minutes
- Short list of ingredients
- Bite-size treat makes for easy portions
- Easy to double or triple batch for a crowd
Ingredients/Shopping List
- 1 cup white chocolate chips
- ¼ cup butter
- Zest of 1 lemon
- 3 tbsp heavy whipping cream
- ½ tsp lemon extract
- ¼ tsp vanilla extract
- 2-3 drops yellow food coloring (optional)
- ¼ cup powdered sugar
SEE FULL PRINTABLE RECIPE CARD BELOW
How to Make Lemon Truffles
The prep for your truffle recipe will come together so simply. In just about 10 minutes you’ll be ready to pop your mix in the fridge to chill. Then, just roll into balls and you’re ready to serve!
Melt butter in a saucepan and add in lemon zest. Stir in heavy cream.
Pro-tip: When you are heating the cream and butter together, be sure to only let it simmer for a couple of seconds, not longer. You definitely don’t want to let it boil. If this happens the ingredients will begin to separate and you will have to throw it out and start over.
Pour mixture through mesh sieve over top of the white chocolate chips in a bowl.
Pro-tip: The hot mixture poured over top of the chocolate chips will melt them. It’s important to work quickly on these steps so that you can get everything mixed while the ingredients are still warm and melted.
Add lemon extract and optional food coloring, then stir ingredients together.
Cover and place in the fridge for about 30 minutes.
Roll the mixture into balls and coat them in powdered sugar.
Pro-tip: The balls should be about 1 inch in diameter. It usually works to use a 1-1 ½ tablespoon size scoop to measure out the correct amount of batter.
Variations / Options / Add-ins
- FOOD COLORING: The yellow food coloring listed in the ingredients is completely optional. Adding this will enhance the overall look of your truffles by giving them a nice, bright yellow color!
- LIME TRUFFLES: If you prefer lime flavor instead of lemon, you can make these with lime extract instead. In this case I would recommend using a green food coloring to dye them. This flavor is almost a bit like a key lime pie type of truffle!
- ORANGE TRUFFLES: You can use orange extract instead of lemon extract to make orange truffles to make a dreamsicle inspired treat. I would use orange food coloring if you choose to do this variation.
- CHOCOLATE: For an added chocolate flavor and pretty final touch, you can melt extra chocolate chips and drizzle over the top of your finished truffles!
Frequently Asked Questions
If you just want to go for white chocolate flavored truffles you can totally leave out the lemon extract all together. They would be delicious this way as well. Since the batch is super easy to double, you could even do half with lemon and half without.
Yes! Since your truffles will keep in the fridge and should be stored there in between serving, you can definitely make them ahead of time. However, I wouldn’t recommend making them too far in advance 24-48 hours is the longest I have gone!
Store truffles in an airtight container in the fridge for up to 5 days. Be sure to serve these chilled and store them in the fridge in between serving. They are most firm when they are fresh from the fridge. They can also be stored in the freezer for up to 3 months.
More Easy No-Bake Desserts
Peppermint Oreo Truffles| Easy Icebox Cake| Chocolate Lasagna Recipe | Banana Split Cake | No Bake Ice Cream Cake | No Bake Peanut Butter Balls | Cheesecake Stuffed Strawberries | Peanut Butter Truffles | Lemon Puppy Chow | Strawberry Shortcake Truffles
White Chocolate Lemon Truffles
Video
Ingredients
- 1 cup white chocolate chips
- ¼ cup butter
- Zest of 1 lemon
- 3 tbsp heavy whipping cream
- ½ tsp lemon extract
- ¼ tsp vanilla extract
- 2-3 drops yellow food coloring (optional)
- ¼ cup powdered sugar
Instructions
- Add white chocolate chips to a medium mixing bowl. Set aside.
- In a small saucepan melt the butter and add lemon zest. Stir in heavy cream and let it come up In temperature until just before it is boiling.
- Pour the cream mixture through a fine-mesh sieve over the white chocolate chips. Add the lemon and vanilla extract. Add the food coloring, then stir until the mixture is smooth.
- Cover and refrigerate the chocolate chip mixture until it is firm enough to handle, about 30 minutes.
- Scoop 1 – 1 ½ tablespoons of the chocolate chip mixture and form into balls, then roll the balls in the powdered sugar.
- Refrigerate the truffles for at least 1 hour before enjoying.
Jenn’s Notes
- When you are heating the cream and butter together, be sure to only let it simmer for a couple of seconds, not longer. You definitely don’t want to let it boil. If this happens the ingredients will begin to separate and you will have to throw it out and start over.
- The hot mixture poured over the top of the chocolate chips will melt them. It’s important to work quickly on these steps so that you can get everything mixed while the ingredients are still warm and melted.
- The balls should be about 1 inch in diameter. It usually works to use 1-1 ½ tablespoon size scoop to measure out the correct amount of batter.
I tried this recipe and it was a failure.
Can I microwave the cream, butter and zest? Or does this have to be done on a stovetop?
10
Can you use Silk milk alternative whipping cream
I haven’t tried that! Please report back if you do!
If I wanted to use fresh lemon juice instead of extract, would I need the same amount?
In reading over your recipe, I thought you were suppose to use white chips and you’ve got it chocolate chips, I’m confused. Also what do you mean when you say let it come up to temperature, never heard that expression before. What does it mean? Thank you.
Lyn
Yes, it is only white chocolate chips. I adjusted the wording in the post. Regarding “up in temperature”, just increase the temperature just short of boiling. Enjoy!