These easy white chocolate lemon truffles are a stunning fusion of tangy citrus and velvety sweetness.
From the melt-in-your-mouth texture to the refreshing flavor, these no-bake treats are perfect for any occasion. And they couldn’t be easier to make!
Whether you’re an avid baker or a kitchen novice, this truffle recipe is a straightforward way to bring a touch of elegance to your after-dinner table.
Why You’ll Love These White Chocolate Lemon Truffles
There’s so much to love about creamy white chocolate ganache infused with lemon!
Rich & Creamy. The hallmark of any good truffle recipe is a creamy center. And these understood the assignment! They’re so buttery and creamy that they melt in your mouth.
Zesty Twist. Adding lemon provides a light zing that pairs so well with white chocolate. It also makes them smell amazing.
Simple Ingredients. You only need four main ingredients, plus some powdered sugar for coating. Bonus points: you don’t even need to turn on the oven!
Ingredients
If you have white chocolate and lemons, you’re halfway to a batch of homemade truffles.
Here’s everything you need:
- White chocolate chips. Since white chocolate is the backbone of this recipe, reach for a quality brand. If you don’t use decent chocolate, the truffles won’t be as smooth or rich.
- Unsalted butter. For added richness and to guarantee the best mouthfeel.
- Heavy whipping cream. Make sure the cream has at least 35 percent milk fat. Otherwise, the truffles won’t set properly.
- Lemon. You’ll need lemon juice and lemon zest. So, of course, that means fresh fruit!
- Powdered sugar. After the truffles cool, you’ll toss them in powdered sugar. It’s technically optional, but it adds a pop of sweetness and looks so pretty.
- Yellow food coloring. Without food coloring, these truffles will be white, which isn’t a bad thing. But if you want them lemon yellow, add a touch of food coloring.
How to Make White Chocolate Lemon Truffles
The only baking ‘skill’ required for these truffles is melting the chocolate.
After that, all you need to do is roll them and let them cool. How easy is that?
1. Make the white chocolate ganache. Heat the butter, cream, and lemon zest, then pour over the white chocolate. Let it sit for a couple of minutes and stir until smooth.
2. Add the lemon juice and chill. Cover the bowl with plastic wrap, and chill in the fridge for 1-2 hours. Be sure to press the plastic onto the surface of the ganache to keep a ‘skin’ from forming.
3. Roll, coat, and devour. When the ganache is set, roll it into balls. Toss them in the powdered sugar and chill again. Then, serve and enjoy!
Recipe Tips and Variations
Before you bust out the chocolate, take a look at these quick tips and variations. They’ll take your truffles over the top!
- Use quality white chocolate. I know I said it before, but quality matters. Cheap white chocolate doesn’t melt as easily and seizes up faster than you can blink. So, go for a brand like Ghriadelli for the best results.
- Let the ganache sit at room temperature. If the truffle mix is too hard after chilling, let it sit on the counter for 15 minutes before rolling.
- Skip the powdered sugar. Try crushed nuts like pistachios or walnuts. They look pretty and add warm, nutty flavors.
- Make ‘em boozy. Think of it like summery rum balls. Replace the lemon juice with limoncello for a potent boozy kick. They’re not for the little ones- which means more for you!
- Flavorful fillings. Lemon zest delivers a summery pop, but you can experiment with different flavors. Try other citrus fruits like limes and grapefruit to switch up the flavor.
How to Store
These white chocolate truffles are easy to store, so feel free to make a big batch! You’ll thank me later.
Here’s everything you need to know about storing these creamy sweet treats.
To Store: Place the truffles in an air-tight container and pop them in the fridge. They will stay fresh for up to 5 days.
To Freeze: Flash-freeze rolled, uncoated truffles on a baking sheet until solid. Then, transfer them to a freezer bag for up to 1 month.
Thaw frozen truffles in a single layer on a plate with a paper towel underneath. Leave them in the fridge overnight, then roll them in powdered sugar before serving.
Note: The cream used will affect the shelf life of these truffles.
For example, if the cream’s best-by date is the day after making the truffles, they won’t last as long, even in the fridge. So be sure to get cream with a best-by date that is well in the future.
More No-Bake Desserts
Homemade Reese’s Bars
Scotcharoos
Kool-Aid Pie
Haystack Cookies
No Bake Cherry Cheesecake
White Chocolate Lemon Truffles
12
servings30
minutes10
minutes2
hoursThese white chocolate lemon truffles have a sweet and creamy ganache filling with a delightful pop of lemon. As a no-bake dessert, they’re perfect for summer!
Ingredients
10 ounces white chocolate chips (1.25 cups)
3 tablespoons unsalted butter
3 tablespoons heavy whipping cream
1 lemon, zested and juiced
1/4 cup powdered sugar
2-3 drops yellow food coloring, optional
Instructions
- Place the white chocolate in a medium, heat-proof bowl. Set aside.
- In a medium saucepan, combine the butter, cream, and lemon zest. Warm over medium heat until the butter melts. Stir until a few small bubbles appear around the edges, then remove the pan from the heat.
- Immediately pour the cream mixture through a fine-mesh strainer over the chocolate. Stir once, leave it for 1-2 minutes, then whisk gently until the chocolate melts. Add 1 tablespoon of lemon juice and food coloring, if using, and mix until smooth. Cover and refrigerate until firm, about 1 to 2 hours.
- Use a tablespoon scoop, or small spoon to scoop portions of the chilled ganache from the bowl. Roll between your hands to form a small ball. Then roll in the powdered sugar to coat.
- Place the coated truffles onto a baking tray or plate and place in the fridge to chill for at least 30 minutes. Then serve and enjoy!
Notes
- Use top-quality white chocolate for the best taste and texture.
- Place the coated truffles in mini paper liners for easy storage and a pretty decoration.
- Replace the lemon zest and juice with 3-4 drops of lemon oil or 1/2 teaspoon of lemon extract.
Is it possible to coat the frozen truffles with the sugar after thawing from the freezer? I’d like to make them ahead for the holidays.
They sound delicious 😋
Hi Mary!
Yes, you can add the coating after they’ve thawed.
Thaw frozen truffles in a single layer on a plate with a paper towel underneath to absorb any excess moisture. Be sure to thaw them in the fridge overnight, then roll them in powdered sugar before serving.
If you thaw them too quickly, the chocolate might bloom/turn gritty.
Hope this helps. Enjoy!!