These easy lemon truffles are smooth, sweet, and full of citrusy flavor! Made with just a few ingredients for the perfect no-bake lemon treat.
Why You’ll Love White Chocolate Lemon Truffles
You will love White Chocolate Lemon Truffles for their irresistible texture—smooth, creamy chocolate with a slight crunch from the powdered sugar coating. They’re the perfect summertime treat that tastes like a little bite of sunshine in every piece!
Ingredients for Lemon Truffles
- White chocolate chips
- Butter
- Fresh lemon zest
- Heavy whipping cream
- Lemon extract: You can use lime extract for a key lime pie tasting truffle or orange extract to make a dreamsicle inspired treat.
- Vanilla extract
- Yellow food coloring (optional)
- Powdered sugar
See the recipe card for full information on ingredients and quantities.
Can You Use Bottled Lemon Juice for Lemon Truffles?
While you can use certainly bottled lemon juice in this Lemon Truffles recipe, lemon extract or fresh lemon juice is typically preferred for its more concentrated, vibrant citrus flavor. Bottled lemon juice may have a milder taste, so using freshly squeezed juice or extract ensures a stronger, fresher lemon flavor.
How to Make Lemon Truffles
- Make The Cream Mixture: Melt the butter in a small saucepan then add lemon zest. Stir in heavy cream and bring it to a simmer, just before boiling.
- Make The Truffle Mixture: Pour the cream mixture through a fine-mesh sieve over the bowl of white chocolate chips. Add the lemon, vanilla extract, and optional food coloring, then stir until the melted chocolate mixture is smooth.
- Chill: Cover with plastic wrap and chill in the refrigerator until firm (at least 30 minutes).
- Roll Round: Use a cookie scoop to scoop ganache mixture and roll into round balls (balls should be about 1 inch in diameter). Dip in powdered sugar and place on a parchment paper lined baking sheet.
- Serve: Refrigerate the truffles for at least 1 hour before serving. Enjoy!
Recipe Tips
- Chill in the Fridge or Freezer: If your truffles are too soft, chill them longer or freeze them for 10-15 minutes before rolling. You can also adjust the consistency by adding more dry ingredients like cookie crumbs or coconut for added stability.
- Firm Before Forming: After mixing the cream and chocolate, chill the mixture in the fridge for at least 1-2 hours until it firms up enough to scoop and roll. If it’s too soft, the truffles will be difficult to shape.
- Avoid Melting the Mixture: Work with the truffle mixture in a cool environment. If it starts to soften while rolling, return it to the fridge for a quick chill to prevent melting and help maintain its shape.
- Decorating Your Truffles: For a classic finish, roll your white chocolate truffles in powdered sugar. For added texture and flavor, try using crushed cookies, coconut flakes, or even a white chocolate drizzle for a decorative touch.
Why Are My Lemon Truffles Too Soft or Sticky?
- Too Much Moisture: If the cream mixture has excess liquid, the truffles may not firm up properly. Reduce the cream or chill the mixture longer to help it set.
- Temperature Timing: If the mixture wasn’t chilled long enough, it might be too soft to roll. Chill the truffle mixture for at least an hour to ensure it firms up before rolling.
- Correct Coating: If the truffles are too sticky to handle, add a little extra powdered sugar or a thicker coating of shredded coconut, chopped nuts, or crushed cookies, like graham cracker crumbs, golden oreos, or Nilla wafers for more structure.
How to Store Lemon Truffles
- To Store: 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.
- To Freeze: For longer storage, you can freeze them for up to 3 months. Just make sure to layer the truffles with parchment paper to prevent them from sticking together. Allow frozen truffles to thaw in the fridge for a few hours before serving!
More Delicious Lemon Dessert Recipes
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Lemon Truffles
Serves — 12
Lemon Truffles are a smooth, and creamy bite-size treat made with white chocolate ganache and lots of lemon flavor. A no bake dessert with a bright summertime taste!
Prep Time 10 minutes
Chill Time 1 hour 30 minutes
Total Time 1 hour 40 minutes
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
Pro-Tips:
- 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.
Nutrition Info
Calories: 138kcal | Carbohydrates: 11g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 49mg | Potassium: 47mg | Fiber: 1g | Sugar: 11g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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!