White Chocolate Lemon Truffles
White Chocolate Lemon Truffles are a delightful treat made with creamy white chocolate and sweet lemon flavor. So simple to make and only 7 ingredients, you can make a batch for a snack or dessert, to give as a gift, or for a special occasion, but without a lot of time and effort.
White Chocolate Lemon Truffles
Chocolate truffles are always a favorite treat, but these White Chocolate Lemon Truffles might just be our new favorite! They were so easy to make from a white chocolate ganache flavored with fresh lemon zest and some lemon extract. You’ll just let the ganache chill in the refrigerator then scoop out the truffles and roll them in powdered sugar. So simple!
Make sure you don’t miss the great recipes: Lemon Thumbprint Cookies | Baileys Chocolate Truffles with Nuts | Easy Lemon Cheesecake Bars | Watermelon Fudge
The Ingredients
Here’s what you’ll need to make the White Chocolate Lemon Truffles (the exact measurements and full recipe instructions are below in the printable recipe card):
- White chocolate chips
- Butter
- Heavy whipping cream
- Fresh lemon zest
- Lemon extract
- Yellow food coloring
- Powdered sugar
How to Make White Chocolate 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.
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.
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.
Your ganache should be smooth and creamy, like this:
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 and roll between your hands until smooth.
Roll each truffle in powdered sugar.
Chill the truffles for about 1 hour before serving.
Variations
- Lime – to make white chocolate lime truffles, use green food coloring and key lime extract.
- Orange – to make white chocolate orange creme truffles, use orange food coloring and orange extract.
- Plain white chocolate – if you’d like a plain white chocolate truffle, simply skip adding any zest or flavor extract.
How to Store the 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.
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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.
Eager to give several of these a try.
Have you ever used lemon curd for these?
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
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
such a big hit at our bridal shower tea party and friend get together
Loved these. We served at Bridal tea party and friend get together. Loved by all
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!!