Lemon Truffles
These Lemon Truffles are a bright and refreshing twist on classic truffles, perfect for anyone who loves the sweet and tangy flavor of lemon. Made with creamy white chocolate and infused with fresh lemon zest and juice, these bite-sized treats are smooth, zesty, and melt-in-your-mouth delicious. They’re perfect for gifting, serving at parties, or simply enjoying as an indulgent treat.
I first made these Lemon Truffles for a family gathering, and they were an instant hit! My husband, who typically leans toward chocolatey desserts, was surprised at how much he loved the zesty lemon flavor. Even the kids kept coming back for more. Now, these truffles have become a household favorite, especially during spring and summer when we’re craving something light but decadent. They’re not only delicious but also easy to make, and they never fail to impress guests!
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Why You’ll Love Lemon Truffles
- Burst of Flavor: The combination of creamy white chocolate and tangy lemon is both refreshing and satisfying.
- Simple Ingredients: With just a few ingredients, these truffles come together in no time.
- Perfect for Any Occasion: Whether for parties, gifts, or a sweet snack, these truffles are versatile and delightful.
- Make-Ahead Friendly: You can prepare them in advance and store them for whenever the craving hits!
Ingredients Notes for Lemon Truffles
- White Chocolate: High-quality white chocolate ensures a creamy and smooth texture.
- Lemon Zest & Juice: Fresh lemon zest adds a burst of citrus flavor, while lemon juice provides the tanginess.
- Heavy Cream: Creates the rich and creamy filling for the truffles.
- Butter: Adds extra richness and helps the truffle mixture set properly.
- Powdered Sugar: For dusting the truffles, giving them a delicate and sweet coating.
Recipe Steps for Lemon Truffles
- Melt the White Chocolate: In a heatproof bowl, combine the white chocolate, heavy cream, and butter. Melt gently over a double boiler or in the microwave in 30-second intervals, stirring in between, until smooth and fully melted.
- Add the Lemon: Stir in the lemon zest and fresh lemon juice until fully combined.
- Chill the Mixture: Transfer the mixture to the fridge for 2-3 hours, or until firm enough to scoop.
- Form the Truffles: Once chilled, use a small scoop or spoon to form balls of the mixture. Roll them between your hands to create smooth truffles.
- Coat the Truffles: Roll the truffles in powdered sugar or white chocolate shavings to coat.
- Chill and Serve: Place the truffles back in the fridge for another 30 minutes to set before serving.
Storage Options
- Refrigerate: Store the truffles in an airtight container in the fridge for up to a week.
- Freeze: You can freeze the truffles for up to a month. Just thaw them in the fridge before serving.
Variations & Substitutions
- Lemon-Lime Twist: Add a bit of lime zest and juice for a citrus blend.
- Coating Options: Try rolling the truffles in crushed graham crackers, shredded coconut, or white chocolate shavings for a different texture.
- Vegan Version: Use dairy-free white chocolate and coconut cream instead of heavy cream.
Lemon Truffles
Ingredients
- 1/2 lb 8 oz white chocolate, chopped (or white chocolate chips)
- 1/4 cup heavy cream
- 2 tablespoons unsalted butter
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 cup powdered sugar for coating
- Extra lemon zest for garnish optional
Instructions
- Prepare the Lemon Truffle Mixture:
- Melt Chocolate: In a heatproof bowl, combine the chopped white chocolate and butter. Set aside.
- Heat the Cream: In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer (don’t let it boil). Remove from heat and pour the hot cream over the white chocolate and butter mixture.
- Stir: Let the mixture sit for 1-2 minutes, then stir gently until the chocolate and butter are completely melted and smooth.
- Add Lemon and Flavorings: Stir in the fresh lemon juice, lemon zest, and vanilla extract. Mix until well combined.
- Chill: Cover the bowl with plastic wrap and refrigerate the mixture for about 1 hour, or until firm enough to scoop and roll into balls.
- Shape the Truffles:
- Form the Truffles: Once the mixture is firm, use a spoon or small cookie scoop to form small balls (about 1-inch in diameter). Roll them between your hands to shape them into smooth balls.
- Coat with Powdered Sugar: Roll each truffle in powdered sugar until fully coated. You can garnish with extra lemon zest for a pop of color and flavor.
- Serve:
- Chill and Serve: Place the coated lemon truffles in the refrigerator to set for another 15-20 minutes before serving.
