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Lemon truffles coated in powdered sugar and yellow sanding sugar on parchment paper

Lemon Truffles Recipe | Easy White Chocolate Treat


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  • Author: kai
  • Total Time: 6 hours 40 minutes
  • Yield: 30 truffles

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

Scale

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