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Lemon White Chocolate Truffles Recipe

★★★★★

4.6 from 127 reviews
  • Author: Harper
  • Total Time: 25 minutes plus chilling time
  • Yield: 24 servings 1x
  • Diet: Vegetarian

Description

These luscious Lemon Truffles combine the creamy sweetness of white chocolate with the bright zest of fresh lemon. Coated in smooth tempered chocolate and lightly dusted with vanilla wafers or graham crumbs, these bite-sized treats offer a refreshing twist on classic truffles, perfect for springtime celebrations or any lemon lover’s indulgence.

Ingredients

Scale

Truffle Filling

  • 10 ounces white chocolate, chopped (about 1 2/3 cups chips)
  • 3 tablespoons heavy cream, warmed (hot, not boiling)
  • 1 tablespoon unsalted butter, softened
  • 2 tablespoons powdered sugar
  • 2 teaspoons finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/8 teaspoon fine salt
  • Optional: 1–2 drops natural lemon oil (only if lemons smell weak)

Coating and Toppings

  • 8 ounces chocolate for coating (white or dark, chopped)
  • Optional: 1/2 teaspoon neutral oil (if coating thickens)
  • 1/3 cup crushed vanilla wafers or graham crumbs
  • Optional: toasted coconut, chopped pistachios, or crushed freeze-dried raspberries
  • Optional: flaky salt for dark-coated pieces

Instructions

  1. Prepare the Work Surface: Line a baking sheet with parchment paper to place and chill the truffles once formed.
  2. Chop Chocolate: Finely chop 10 ounces of white chocolate and transfer it into a heatproof bowl for melting.
  3. Warm Cream: Heat 3 tablespoons of heavy cream until hot but not boiling to properly melt the chocolate.
  4. Combine Cream and Chocolate: Pour the warm heavy cream over the chopped white chocolate and wait for 1 minute to soften the chocolate.
  5. Stir Until Smooth: Slowly stir the mixture until it becomes smooth, glossy, and fully combined.
  6. Add Butter: Stir in 1 tablespoon of softened unsalted butter until completely melted and incorporated.
  7. Incorporate Flavorings: Add 1/8 teaspoon fine salt and 1/2 teaspoon vanilla extract, stirring until evenly combined.
  8. Fold in Lemon Zest: Gently fold 2 teaspoons of finely grated lemon zest into the mixture ensuring it is evenly distributed.
  9. Cool Mixture: Let the mixture cool for 2 minutes to slightly thicken.
  10. Add Powdered Sugar: Stir in 2 tablespoons of powdered sugar until the mixture is smooth again.
  11. Mix in Lemon Juice: Gently stir in 1 tablespoon of fresh lemon juice until incorporated.
  12. Taste and Adjust: Taste the mixture and add 1 drop of natural lemon oil if the lemon flavor is weak; taste once more before adding more.
  13. Chill Filling: Cover the bowl and refrigerate for 45 to 60 minutes, or until the filling is firm enough to scoop.
  14. Scoop Portions: Using a tablespoon measure, scoop portions of the chilled filling onto the parchment-lined baking sheet.
  15. Roll into Balls: Quickly roll each portion between your hands into a smooth ball shape.
  16. Chill Rolled Centers: Place the rolled truffle centers back into the fridge for 20 minutes to firm up before coating.
  17. Melt Coating Chocolate: Melt 8 ounces of coating chocolate (white or dark) in short bursts, stirring frequently until smooth and fully melted.
  18. Adjust Coating Consistency: If the coating chocolate thickens while working, stir in up to 1/2 teaspoon of neutral oil to thin it out.
  19. Dip Truffles: Submerge the cold truffle centers into the melted coating chocolate, ensuring complete coverage.
  20. Remove Excess Coating: Tap the truffles gently to let excess chocolate drip off.
  21. Add Toppings: Immediately sprinkle crushed vanilla wafers or graham crumbs over the coated truffles. Optionally, add toasted coconut, chopped pistachios, crushed freeze-dried raspberries, or flaky salt if using dark chocolate coating.
  22. Set the Coating: Allow the truffles to set at cool room temperature or chill for 10 minutes until the coating is firm.
  23. Rest Before Serving: Let the finished truffles sit for 10 minutes before serving to enhance flavor and texture.

Notes

  • Use high-quality white chocolate for the best flavor and texture.
  • Ensure the heavy cream is hot but not boiling to avoid seizing the chocolate.
  • Natural lemon oil enhances the lemon flavor but use sparingly to avoid overpowering tastes.
  • Coating chocolate can be white or dark, depending on your preference or the chosen toppings.
  • If coating dark chocolate thickens during use, a small amount of neutral oil helps maintain a smooth consistency.
  • Store truffles in the refrigerator in an airtight container for up to one week.
  • Let truffles sit at room temperature for a few minutes before serving for the best taste experience.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: lemon truffles, white chocolate truffles, lemon desserts, no-bake truffles, citrus truffles, lemon candy

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Find it online: https://harperellington.com/lemon-white-chocolate-truffles-recipe/