Lemon White Chocolate Truffles Recipe

Introduction

Lemon truffles are a delightful twist on classic white chocolate truffles, combining creamy sweetness with a bright citrus zing. These bite-sized treats are perfect for parties or a special homemade gift. Easy to make and wonderfully smooth, they are sure to impress.

Ingredients

• 14 ounces (398g) quality white chocolate, coarsely chopped
• 1 tablespoon (14g) unsalted butter, softened to room temperature
• ¾ cup (180mL) heavy cream
• 1 teaspoon lemon extract
• Powdered sugar or sprinkles for coating

Instructions

1. Step 1: Place the white chocolate in a large heatproof bowl and set the softened butter on top without mixing. Set aside.
2. Step 2: Pour the heavy cream into a small saucepan and heat over medium heat, whisking occasionally, until it just begins to boil. Remove from heat and carefully whisk in the lemon extract, as it may bubble up.
3. Step 3: Pour the hot cream mixture over the white chocolate and butter. Gently stir in one direction with a wooden spoon until the mixture is completely smooth.
4. Step 4: Cover the bowl with plastic wrap pressed directly onto the surface of the ganache. Let it sit at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight until firm but still soft enough to handle.
5. Step 5: When ready to form truffles, line two baking sheets with parchment paper or silicone mats. Pour powdered sugar or sprinkles into a bowl for coating.
6. Step 6: Scoop the ganache using a melon baller or teaspoon, roll between your hands into balls, then roll in the powdered sugar or sprinkles. Place on the prepared baking sheets.
7. Step 7: Serve immediately or cover tightly and refrigerate until ready to enjoy.

Tips & Variations

• Use fresh lemon zest along with the extract for a more intense citrus flavor.
• Try rolling the truffles in crushed pistachios or toasted coconut for a different texture and taste.
• Ensure the butter is softened to room temperature for smooth mixing with the chocolate.
• If ganache is too soft to roll, chill it a bit longer in the refrigerator.

Storage

Store lemon truffles in an airtight container in the refrigerator for up to 1 week. Allow them to sit at room temperature for about 10 minutes before serving to soften slightly. For longer storage, freeze in a sealed container for up to 3 months and thaw in the refrigerator overnight.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of lemon extract?

Yes, you can substitute vanilla extract if you prefer a classic white chocolate truffle flavor, but it will lose the bright citrus note that defines lemon truffles.

Why did my ganache turn grainy?

Graininess usually happens if the chocolate was overheated or if it comes into contact with moisture while melting. Make sure to stir gently and melt the white chocolate slowly for a smooth finish.

Lemon White Chocolate Truffles Recipe

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★★★★★

4.9 from 90 reviews

Delightfully creamy and zesty, these Lemon Truffles combine smooth white chocolate ganache infused with fresh lemon extract, coated in powdered sugar or colorful sprinkles for a refreshing twist on a classic treat. Perfect for a light dessert or elegant party favor.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 7 hours 20 minutes
• Yield: About 40 truffles 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Truffle Base

• 14 ounces (398g) quality white chocolate, coarsely chopped
• 1 Tablespoon (14g) unsalted butter, softened to room temperature
• ¾ cup (180mL) heavy cream
• 1 teaspoon lemon extract

Coating

• Powdered sugar or sprinkles for coating

Instructions

1. Prepare the Chocolate and Butter: Place the coarsely chopped white chocolate in a large heatproof bowl and add the softened unsalted butter on top without mixing. Set aside to prepare the cream mixture.
2. Heat the Cream and Add Lemon Extract: Pour the heavy cream into a small saucepan and heat over medium heat, whisking occasionally, until it just begins to boil. Remove from heat carefully and whisk in the lemon extract—it will bubble up, so add slowly to avoid spills.
3. Create the Ganache: Pour the hot cream and lemon mixture over the white chocolate and butter. Gently stir with a wooden spoon in one direction until the mixture is completely smooth and glossy. Avoid stirring vigorously to prevent seizing.
4. Chill the Ganache: Cover the ganache tightly with plastic wrap pressed directly against the surface to prevent a skin from forming. Let it sit at room temperature for 1 hour, then transfer it to the refrigerator to chill for at least 6 hours or overnight until firm but pliable.
5. Prepare for Rolling: Line two large baking sheets with parchment paper or silicone baking mats. Pour powdered sugar or sprinkles into a shallow bowl for coating the truffles.
6. Shape and Coat the Truffles: Using a melon baller or teaspoon, scoop the chilled ganache and roll it between your hands into smooth balls. Immediately roll each ball in powdered sugar or sprinkles, then place on the prepared baking sheets. Repeat until all ganache is used.
7. Serve or Store: Serve the truffles immediately or cover tightly and refrigerate until ready to enjoy. They can be brought to room temperature before serving for best texture.

Notes

• Use only high-quality white chocolate for the best flavor and texture.
• Softened unsalted butter helps add richness and smoothness to the ganache.
• Adjust the lemon extract quantity to taste for a stronger or milder lemon flavor.
• Chilling the ganache overnight yields firmer truffles that are easier to roll.
• Powdered sugar gives a classic finish, while sprinkles add a fun decorative element.
• Store truffles in an airtight container in the refrigerator for up to one week.

Keywords: lemon truffles, white chocolate truffles, citrus dessert, lemon ganache, no-bake truffles, homemade candy