I made these one spring afternoon when I just needed something light, creamy, and full of citrus. The sun was out, I had leftover white chocolate in the pantry, and this was the result. These lemon truffles are smooth, sweet, and melt-in-your-mouth good. No baking, no fuss—just a chilled tray of sunshine you can share or sneak straight from the fridge.
Table of Contents
Why You’ll Love These Lemon Truffles
There’s a lot to love here.
- The ganache base is rich and smooth
- The lemon flavor is sweet, not sharp
- You only need a handful of pantry-friendly ingredients
- There’s no baking involved—just chilling
- They store beautifully and freeze well
- Great for gifts, holidays, or just a treat-yourself moment
Ingredients You’ll Need
Core Ingredients
- 14 ounces white chocolate (high-quality like Ghirardelli or Lindt), chopped
- 1 tablespoon unsalted butter (room temperature)
- ¾ cup heavy cream
- 1 teaspoon lemon extract
Coatings & Finishings
- Powdered sugar, or
- Sprinkles (nonpareils or sanding sugar)
Ingredient Tips
- Use real white chocolate bars, not chips or candy melts. Chips often have stabilizers that keep them from melting properly.
- Lemon extract is key here. Fresh juice or zest adds too much moisture and makes the ganache too soft.
How to Make Lemon Truffles
1. Make the Ganache
Start by placing the chopped white chocolate and butter in a large, heatproof bowl. Don’t stir.
In a small saucepan, heat the heavy cream over medium heat until it just begins to boil.
Take it off the heat and whisk in the lemon extract (watch for a quick bubble reaction).
Pour the hot cream over the chocolate and butter. Stir gently in one direction only using a wooden spoon. This helps everything melt evenly into a silky ganache.
2. Chill the Ganache
Cover the ganache with plastic wrap, pressing it directly against the surface to prevent a skin.
Let it cool on the counter for 1 hour. Then transfer to the fridge for at least 6 hours—overnight is best.
3. Roll and Coat
Once the ganache is firm, scoop out small portions using a melon baller or spoon. Roll them quickly into smooth balls.
Wipe your hands between each one to keep things clean.
Roll each truffle in powdered sugar or sprinkles. Set them on a parchment-lined tray and chill again until ready to serve.
Expert Tips for Success
- Don’t double the recipe. Large batches can mess with the texture.
- If your ganache is too soft, add a little more melted white chocolate and chill again.
- These are best served chilled—keep them in the fridge for up to 2 weeks, or freeze for up to 6 months.
- Always use a wooden spoon when stirring ganache—it distributes heat evenly.
- Fresh juice or zest will ruin the texture. Stick with lemon extract for the cleanest flavor.
Nutrition Information (per truffle, approx.)
- Calories: 92
- Fat: 6g
- Sugar: 8g
- Protein: 1g
- Carbs: 8g
- Calcium: 30mg
Note: Values vary based on your chocolate and toppings.
Lemon Truffles Recipe
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Lemon Truffles Recipe | Easy White Chocolate Treat
- Total Time: 6 hours 40 minutes
- Yield: 30 truffles 1x
Description
Creamy, citrusy, and sweet lemon truffles made with white chocolate and lemon extract. A no-bake treat that’s perfect for gifting, holidays, or keeping chilled in the fridge for a quick bite.
Ingredients
14 oz white chocolate (Ghirardelli or Lindt), chopped
1 tbsp unsalted butter, room temperature
¾ cup heavy cream
1 tsp lemon extract
Powdered sugar or sprinkles (nonpareils or sanding sugar), for coating
Instructions
1. Place chopped white chocolate and butter in a large heatproof bowl.
2. In a small saucepan, heat heavy cream over medium heat until just boiling.
3. Remove from heat and whisk in lemon extract (it may bubble slightly).
4. Pour the hot cream over the chocolate and butter.
5. Stir gently in one direction with a wooden spoon until completely smooth.
6. Cover ganache with plastic wrap directly touching the surface.
7. Let it cool at room temperature for 1 hour, then chill for at least 6 hours or overnight.
8. Scoop firm ganache with a melon baller or spoon and roll into balls.
9. Roll each ball in powdered sugar or sprinkles and place on a parchment-lined tray.
10. Chill until ready to serve.
Notes
Use only real white chocolate bars, not chips or candy melts.
If ganache is too soft to roll, add more melted white chocolate or chill longer.
Wipe your hands between rolling to keep truffles smooth.
Best served chilled. Store in fridge for 2 weeks or freeze up to 6 months.
- Prep Time: 6 hours 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 92
- Sugar: 8g
- Sodium: 14mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.03g
- Protein: 1g
- Cholesterol: 10mg
More Such Recipes
Love creamy, easy desserts? Try these too:
- No-Bake Desserts With Creamy Fruit Flavors
- Easy Halloween Cookie Ideas Like Cauldron Cookies
- The Best Chewy Brookies Recipe For Dessert Platters
- Lemon and Garlic Infused Pasta Dishes
FAQ
Can I use lemon juice or zest instead of extract?
No. Juice and zest add too much moisture and prevent the ganache from setting properly.
How long do lemon truffles last?
Keep them in an airtight container in the fridge for 2 weeks or freeze for up to 6 months.
Can I coat these in melted chocolate instead?
You can, but you’ll need to temper the chocolate. That adds more steps. Powdered sugar or sprinkles are much easier.
Final Thoughts
These lemon truffles are smooth, sweet, and gently citrusy—like little bites of sunshine. They’re simple enough for beginners but elegant enough to share.
Try a batch this week. Chill a few for yourself, wrap the rest for a friend, and don’t forget to snap a photo. Tag me on Pinterest or Facebook—I’d love to see what you made!