- white chocolate chips 1 cup
- lemon extract 1 teaspoon
- yellow food coloring 2 drops
- Unsalted butter 1/4 cup
- Lemon 1, zested
- Heavy Cream 3 tablespoons
- Powdered sugar, for dusting, optional
White Chocolate Lemon Truffles are sweet citrusy dessert balls made with dense lemony flavors and coated in powdered sugar. Make these for a light and refreshing afternoon treat, or dessert for springtime meals. They’re especially appropriate for Easter, Mother’s Day, or Father’s Day, when the weather is warm and everyone’s craving a bright hit of sweetness.
Make this recipe by combining melted white chocolate with lemon, butter, and whipping cream for a dense and moist cookie ball you won’t be able to stop eating.
How to make White Chocolate Lemon Truffles
To make these adorable desserts, start by setting up the white chocolate, lemon extract, and a bit of yellow food coloring, if you like, in a heat-proof bowl.
Next, melt butter in a small saucepan over medium heat. Add the zest from one lemon and stir until the butter is fully melted.
Stir heavy cream into the melted butter, whisking constantly and bringing to a simmer. As soon as you see many bubbles on the surface of the liquid, turn off the heat and pour the hot cream over the white chocolate chips in the bowl. The heat from the cream will melt the chocolate. Stir until the chocolate is totally melted and creamy.
Now, let this mixture cool fully in the fridge. It should harden and becom firm. You’ll use this firm mixture to scoop out small truffle-sized balls. Roll them in your hands to make the balls smooth on all sides. If you like, dust them with confectioner’s sugar and chill them again before serving for another hour.
Here are some tips before you start making lemon truffles:
The truffles will soften very easily, so serve them cold. If you’re serving them to a crowd, keep them on ice to avoid a melt-down. Be sure the truffles are very cold before dusting them in powdered sugar, as the sugar melts easily and can cause a big mess if it gets warm. Use unsalted butter for the best results. Feel free to omit the yellow food coloring. The truffles will be white with a few yellow specks from lemon zest, but just as delicious.
You can have fun mixing and matching the flavors for this recipe. Some recipe variations to try include:
Add orange zest and juice instead of lemon zest Use dark chocolate chips instead of white Add raspberry extract instead of lemon and use pink food coloring. Dust the truffles in cocoa powder instead of powdered sugar.
How to store Lemon Truffles
This is a great make-ahead dessert recipe. You can store the truffles in the fridge for up to 4 days. Or keep them fresh in the freezer for up to three months in an airtight container.
Place the white chocolate chips, lemon extract, and food coloring (if using) to a heat-proof bowl.
In a medium sauce pan, melt the butter and lemon zest over low heat, stirring until the butter is melted.
Whisk in the heavy cream. Increase the heat and bring the cream to a simmer. Immediately pour the hot cream over the white chocolate chips in the bowl.
Whisk the chocolate until it is totally melted.
Cover the bowl with plastic wrap and place in the fridge until the mixture is totally cooled and very firm, about 2 hours.
Use a melon baller to scoop the ganache into truffle-sized balls/ Roll them between your hands to smooth and shape them. Coat each ball in powdered sugar, then place in an airtight container and refrigerate for another hour, until very firm. Serve chilled.