These Lemon Truffles are a super easy no bake treat made with a creamy white chocolate ganache flavored with a burst of lemon. Perfect for parties or Holiday gifts!
The Best White Chocolate Lemon Truffles
Truffles are always one of my favorite treats, but these White Chocolate Lemon Truffles might just be my new favorite! They were so easy to make using white chocolate ganache flavored with fresh lemon zest and some lemon extract. You let the mixture chill in the fridge then scoop out the truffles and roll them in powdered sugar.
If you love truffles as much as I do, you’ll also want to check these out: Buttercream Truffles, Nutter Butter Truffles, White Chocolate Orange Truffles, Margarita Truffles, Brownie Truffles with Cherries and Baileys Irish Cream Truffles.
Why You’ll Love This Lemon Truffle Recipe
- Quick and Easy: With only 7 ingredients and 15 minutes of prep, this ends up being an impressive dessert with hardly any effort.
- Flavor: these truffles have the perfect amount of lemon flavor that compliments the white chocolate. A lemon lovers dream!
- Perfect for parties: this is a great dessert for any gathering. You’ll love how simple these are to prepare and it’s always the first thing to go at special occasions.
Ingredients Needed
Just a handful of ingredients are needed to make these easy Lemon Truffles (exact measurements and full recipe instructions are below in the printable recipe card below):
- White chocolate chips
- Butter – unsalted.
- Heavy whipping cream
- Lemon: Fresh lemon zest & lemon extract
- Yellow food coloring
- Powdered sugar – for coating.
How to Make Lemon Truffles
- Begin by pouring the white chocolate chips into a heat-safe bowl. Add the food coloring and lemon extract. Set this aside and have a strainer next to the bowl, ready for when it is needed.
- Next, heat the butter and lemon zest in a medium saucepan over low heat, just until the butter is melted. Add the heavy cream and increase the heat to medium. Cook just until the mixture begins to simmer.
- As soon as the cream and butter mixture begins to simmer, remove it from the heat and pour it through a strainer into the bowl of white chocolate chips. Immediately whisk until the chocolate is melted and smooth. Discard the lemon zest that you strained off of the cream and butter.
- Cover the bowl and refrigerate for at least 30 minutes, or until firm and cold. Scoop the chilled lemon white chocolate ganache into small balls using a small cookie scoop and roll between your hands until smooth.
- Roll each truffle in powdered sugar.
- Chill the truffles for about 1 hour before serving.
Tips & Variations
Important: do not let the cream and butter simmer more than a couple of seconds or it will get too hot and separate. If the cream and butter begin to separate, you’ll need to throw it out and start over because it will ruin the white chocolate. The result would be a chunky, oily goo instead of a smooth and creamy ganache. If this happens, there is no way to fix it other than starting over with new ingredients.
Variations
- Lime – to make white chocolate lime truffles, use green food coloring and key lime extract.
- Cherry – to make white chocolate cherry truffles, use red food coloring and cherry extract.
- Plain white chocolate – if you’d like a plain white chocolate truffle, simply skip adding any zest or flavor extract.
Storing Lemon Truffles
Keep the truffles in an airtight container in the refrigerator and serve chilled. They are most firm when cold and do get very soft at room temperature. The truffles will keep in the refrigerator for up to five days.
Freeze: Lemon truffles can be placed in the freezer in an airtight container for up to three months. Defrost before serving.
More Lemon Desserts
- Magic Lemon Cobbler
- Lemon Tiramisu
- Lemon Pound Cake
- Homemade Lemon Cupcakes
- Lemon Icebox Cake
- Lemon Gooey Butter Cake
White Chocolate Lemon Truffles
Ingredients
- 1 cup white chocolate chips
- 1/2 teaspoon lemon flavor extract
- 2 drops yellow food coloring
- 1/4 cup butter
- zest of 1 lemon
- 3 tablespoons heavy whipping cream
- 1/4 cup powdered sugar
Instructions
- Pour the white chocolate chips into a medium, heat-safe bowl. Add the lemon extract and food coloring. Set aside and have a fine mesh strainer ready next to the bowl.
- In a medium sauce pan, heat the butter and lemon zest over low heat until the butter is melted.
- Increase the heat to medium and add the heavy whipping cream. Whisk to combine. Cook just until the mixture begins to simmer. Do not allow it to simmer for more than a couple of seconds. Immediately remove the pan from the heat and pour the liquid through the strainer (to catch the lemon zest) and over top of the white chocolate.
- Immediately whisk until the chocolate is melted and the mixture is smooth and creamy.
- Cover the bowl and refrigerate until the white chocolate lemon ganache is chilled and firm.
- Scoop the chilled ganache into 12 small balls and roll between your hands until smooth. Roll each ball in powdered sugar.
- Chill the truffles in the refrigerator until firm, or about 1 hour.
Last Step:
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14 comments on “White Chocolate Lemon Truffles”
Can I coat the chilled truffles in white chocolate coating so I can use them as party favors at room temperature?
Hi Christl. I haven’t tried that with these truffles, but yes I think you could use white chocolate to coat them with good results.
Very good but not lemony enough for my taste. I added a little fresh lemon juice and it made it the perfect truffle!
looks yummy will have to try.
I just made these lemon truffle and let me tell you something they are so easy to make and deliciou. The only thing I I changed because my family loves anything right lemon. I added about 1/2 a tsp of fine grated zest into the mixture before creating my truffle. So fresh and Devine!!
I made these 3 ways a couple weeks ago. The 3rd batch the cream & butter did separate when stirring in the white chocolate. I was able to save by warming an addl tbsp or 2 of cream, added and stirred into perfect ganache. Don’t toss out!!
Loved these. We served at Bridal tea party and friend get together. Loved by all
such a big hit at our bridal shower tea party and friend get together
I made these today exactly according to the recipe, and they are delicious. However, they are extremely soft at room temperature, almost like a medium ganache or icing. They have to be served chilled. I’m wondering if less butter, less whipping cream, or less of both would make these more firm.Â
Curious as to how many this recipe makes?
I made these yesterday and it made about 22 truffles using my 1 1/8 inch melon baller.Â
Have you ever used lemon curd for these?
Just mixed it all together now sitting in refrigerator to chill. Tasted the whip and it was good very easy to do in a matter of minutes.
Eager to give several of these a try.