White Chocolate Lemon Truffles
Are you tired of desserts yet? I hope not because this one I’m sharing with you today is one of my new obsessions. I love making truffles, and when I saw a truffle recipe combining white chocolate and lemon, I knew it had to go on my springtime menu.
I’m always surprised by how simple truffles are to make – the combination of cream, chocolate, and some sort of flavoring can produce a very elegant dessert. These white chocolate lemon truffles are deliciously sweet and creamy with a pronounced lemon flavor. They have a melt-in-your-mouth texture, and the addition of the sugar coating gives a nice texture contrast. Mike and I both loved these, and we actually haven’t shared with anyone else yet – we’re hoarding them in our freezer. 🙂 If you’re looking for something a little more sophisticated for Easter (or any Spring occasion), give these a try – they’ll make a beautiful addition to your dessert table!
White Chocolate Lemon Truffles
Ingredients:
1/3 cup plus 1 Tbsp. heavy cream
Grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
Granulated Sugar, for coating
Directions:
In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.
Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.
Place white chocolate mixture over a pot of warm water on low heat (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.
To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in sugar until well-coated. (If you're having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the sugar until coated.) Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.
from Global Gourmet
Welcome! I'm Megan and it's my hope that here you'll find food that has been made with love and recipes that are shared with joy. Thanks for stopping by! 
Tired of desserts? NEVER.
How did you get those rolled into such perfect little balls? They're beautiful!
White chocolate and lemon must be perfect together! They almost look like lemon heads 😉
I saw the recipe for these truffles before and I so want to make them. They just look like the most delicious things ever.
I love this flavor idea! Your truffles are so pretty.
these sound so light and delicious!
Holy Guacamole!!! These look amazing!! MUST MAKE THEM FOR EASTER! 🙂
Wow! This seems to be such a great recipe!.. I should try it! Have a great weekend, ~ xoxo
Oh wow, these sound terrific! Perfect for spring 🙂
White chocolate and lemon is the perfect combination!
So pretty and yummy looking…great flavor combo!!
These look so good! And I have to agree with everyone else–how did you get such perfect little balls? Gorgeous!
Yum! I love lemon and white chocolate!! These truffles look sooo pretty:)
These are so darn cute and I love the freshness of lemon.
Love these little bitty lemon truffles!
Amazing!
I love this idea!
Your truffles are so wonderful.
Mmm! I made truffles this week too! Super easy you're right!
Those look amazing!! Would they work with white chocolate almond bark?
I can't wait to try these for Ester! I'm a little confused though, the recipe doesn't say when to add the lemon juice??? Did I miss that?
Jake and Jenzi – Sorry! Stir in the lemon juice before refrigerating. I updated the recipe, thanks for pointing that out!
amazing recipe! keep these coming!
What gorgeous truffles! I love the combination of flavors. YUM! 🙂
White chocolate and lemon are perfect together! I love this idea and the truffles are so beautiful. I could definitely see these at a Spring/Summer wedding even.
these sound amazing!!
Yummy! These look delicous!!!
These look suuuper yummy! I'm not a dessert person much at all, so that's a big compliment from me. 🙂
I'd hide them in the freezer, too! 🙂 All for meeee!
Oh my gosh Megan – my mouth is watering! I heart lemon – and these look like addicting little balls of goodness. YUM!
Those look AMAZING — I'm just… yes. Adding these to my “to be baked” file for sure!
I'm not a huge fan of chocolate but am a HUGE fan of white chocolate. These look like a must make for sure!
These look beautiful!!
A bit of crystalised ginger would be lovely in the middle, yum.
I have a feeling you are like me and simply love white chocolate! I think I could eat anything covered with white chocolate. These look wonderful and I see someone suggested ginger. I too think that would be delicious.
These look amazing!
Oh my god Megan – my chops is watering! I spirit lemon – and these look like addicting small ball of decency
Blog with lots of great recipes.
These look really delicious!!!
My kids love to make these with me, they like using powdered sugar to coat for a smooth texture.
great idea on the powdered sugar, I didn’t think of that!
Mmm…look good! I wonder how this combo would be in croissant.
Just saw these on Pinterest … or one like them … they sound SOOO good. I think they are going to make an appearance sometime during the holidays. I am doing a lemon blueberry wedding cake next spring and I think these would be really good with that too.
These looked so amazing I had to try and make them… But I let them chill over night and in the am, the chocolate (some not all…) had separated and made a hard shell on top — any advice on what could have gone awry? Thanks a mil!! Happy new year!
That happened to me once as well! You can stil salvage them. Just re-melt it over a pot of simmering water and then chill again, this time stirring every so often to make sure the chocolate stays incorporated. I don’t know if it’s just some types of white chocolate that separate easier than others, but as long as you stir it fairly frequently while it’s still liquid you should be ok. good luck!
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I have just finished, they are in the fridge chilling for the night…I hope I haven’t mucked them up…also at this point should the mixture still be a bit runny??
Hi Katie, sorry I didn’t get back to you sooner! How did the truffles turn out? And for future reference, yes it should be a little runny before refrigerating. The chilling in the refrigerator is what hardens them up enough so you can roll them. Hope you liked them! 🙂
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Just made these myself and they taste delicious. I was just wondering why mine ended up being more yellow than yours. Was it the butter I used? Which brand/type did you use? Thanks.
I can’t remember for sure, but I’m guessing I used Meijer brand unsalted. That’s usually what I buy unless something else is on sale. I’m glad you liked them! 🙂
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I made a variation of those recipe – roll them in crystal lite lemonade powder and they have z little “zing” to them. That way they’re not so sweet.
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add some large flake sea salt to the outside…YUM!!
Have made these 3 times and i love them. They are addicting and am about to make them for my anniversary
What is the amount that this recipe yields? I would like to make a very large batch for baby shower favors and this recipe sounds great! 🙂
How long can they be stored for? / Can they be frozen? I wanted to make a big batch for my sister’s wedding and wanted not to leave it to the end when there’s so much else to do 🙂
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Butter kept separating!! So disappointed.