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.
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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
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.
29 Comments
wow, this was an epic fail! Lemon juice doesn’t not blend with chocolate. It all separated…. I do know how to melt chocolate etc and wondered as I was making it how it would blend.
Made these for our church coffee hour and they were a big hit. I will try adding an extra tablespoon of lemon juice to amp up the lemon flavor and reduce the sweetness a bit. These were lemony and creamy and melted in your mouth. The recipe was simple, but delicious and I’ve gotten multiple requests to make them again. The Bailey’s truffles were also really good.
OMG!! Sooo very god and easy! I can’t wait to make more for the holidays!!! Thank you
Love lemon anything. Can’t wait to make these!
I’m eager to make these. Very simple recipe; thank you for sharing it. My family LOVES lemon! We are Greek & grew up with lemon in many of our dishes and pastries
I have to make these. We love anything lemon. They look delish!
I and my grandchildren love lemon pastries. Always looking for a good recipe. Thank you so much. Really did enjoy. They want to know when I’ll make more!!!
Love love love lemon snacks !!!!
If I use lemoncello, do I skip lemon zest? How much lemoncello do I use?
Hi, Nancy!
No, you don’t have to skip the lemon zest. One of the earlier comments mentioned making these with Limoncello and adding lemon zest without straining it. She said they turned out great.
As for the amount, that will depend largely on your tastes. Due to the concentrated flavor of lemon juice vs. Limoncello, the recommended ratio is 1 1/2 tablespoons Limoncello for 1 tablespoon of lemon juice. However, Limoncello’s flavor is strong, so you may want to start small (1 tablespoon) and increase from there to suit your tastes.
I love lemon so I look forward to trying this recipe minus powder sugar.
Lemon is always good!!
Will the chips actually completely melt by just pouring cream mixture over them?
Hi Billie.
Yes, the mix of hot butter and milk will melt the chocolate. Pour it over the top and let it sit for a few minutes before stirring.
If you’re finding the chocolate isn’t smooth, you can warm in 10-second intervals in the microwave until fully melted 🙂
I made these a few days ago. I used the full zest and did not strain it out. I also substituted the lemon juice with Lemoncello. They turned out fantastic! Everyone that tried them loved them! I’ll definitely be making them again!
<3
I love truffles and I haven’t ever tried lemon, so I’m definitely going to make these, thank you!!
These sound wonderful! Can the recipe be doubled or tripled?
Of course!
Make as many as you like! 🙂
Please make it printable … recipe only. Not all of 23 pages!
Hi, Alyce!
If you scroll down to the bottom of the page where the recipe is streamlined, you’ll see an image above the ingredients. There’s a “print” button in the lower righthand corner that will simplify the recipe down to just the ingredients and steps (about 2 pages). Hope that helps!
Do you use the juice of a whole lemon or just 1 tablespoon? I would love to try this. Thank you
Hey, Sandra! I always stick to the recipe and add just a tablespoon. Most lemons yield between 2 and 3 tablespoons. If you wanted a really intense lemon flavor, I suppose you could add all the juice from the lemon, but it might be too overpoweringly tart if you did. Hope that helps!
I doubled the lemon juice for more flavor with no ill effects. I also added 2T extra cream and mixed over double boiler after simmering the zest mixture.
Kim, I made these truffles yesterday using limes because that’s what I had. They were amazing! In fact, they disappeared so fast, I just now made another batch for our Father’s Day get-together tomorrow. We love the zest, so instead of straining it out, I just left it and added the white chocolate to the pot and let it melt with the heated ingredients. It saved a step and added even more flavor. Thanks for a great and easy recipe!
Hi Gena, I’m so happy to hear you liked the truffles so much, you made a second batch! Forgoing straining the zest sounds like a great trick. I’ll have to try it! 🙂
Like this version a lot!!
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!!