These Creamy Lemon Truffles are a burst of bright, zesty sunshine in a single, elegant bite. This easy, no-bake recipe features a rich and silky white chocolate ganache infused with fresh lemon zest and juice, creating a perfectly balanced sweet and tangy treat. Rolled in a delicate coating of powdered sugar, these truffles are a sophisticated and incredibly delicious confection that melts in your mouth.
Perfect for spring gatherings, a special occasion like Easter or Mother’s Day, or as a thoughtful homemade gift, these lemon truffles are surprisingly simple to make. They require just a few ingredients and deliver a truly impressive, gourmet-quality result that will delight any lemon lover.
Why You’ll Love This Recipe
- No-Bake & Easy: A simple, straightforward recipe that requires no oven and minimal effort.
- Bright & Zesty Flavor: The perfect balance of sweet white chocolate and tangy, fresh lemon.
- Elegant & Impressive: Looks and tastes like a luxurious treat from a high-end chocolate shop.
- Perfect for Gifting: These beautiful truffles package wonderfully in a small box for a homemade gift.
Ingredients
- 12 oz High-Quality White Chocolate, finely chopped
- 1/2 cup Heavy Cream
- 2 tablespoons Unsalted Butter, at room temperature
- 2 tablespoons Fresh Lemon Juice
- 1 tablespoon Finely Grated Lemon Zest
- 1/2 cup Powdered Sugar or finely shredded coconut, for rolling
Step-by-Step Instructions
- Prep the Chocolate: Place the finely chopped white chocolate in a medium heatproof bowl.
- Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer around the edges. Do not let it come to a rolling boil.
- Create the Ganache: Pour the hot cream over the chopped white chocolate. Let it sit undisturbed for 5 minutes to allow the chocolate to melt.
- Mix Until Smooth: Gently stir the mixture, starting from the center and working your way out, until the chocolate is completely melted and the ganache is smooth and glossy.
- Add Flavor: Stir in the room temperature butter, fresh lemon juice, and lemon zest until fully incorporated and the ganache is smooth.
- Chill: Cover the bowl with plastic wrap, pressing it directly onto the surface of the ganache to prevent a skin from forming. Refrigerate for at least 2-3 hours, or until the ganache is firm enough to scoop.
- Scoop and Roll: Use a small cookie scoop or a teaspoon to scoop out portions of the chilled ganache. Roll each portion between your palms to form a smooth ball.
- Coat and Serve: Roll each truffle in the powdered sugar or shredded coconut until evenly coated. Place the finished truffles on a parchment-lined plate. Store in the refrigerator until ready to serve.
Tips & Variations
- Pro Tip: Use a high-quality white chocolate bar (like Ghirardelli or Lindt) that you chop yourself, rather than white chocolate chips. Chips often contain stabilizers that can prevent them from melting smoothly.
- Lemon Extract: For an even more intense lemon flavor, add 1/4 teaspoon of pure lemon extract along with the lemon juice.
- Different Coatings: Instead of powdered sugar, try rolling the truffles in finely chopped nuts (like pistachios or almonds), white chocolate shavings, or dipping them in melted white chocolate for a hard shell.
- Don’t Overheat: Be careful not to scorch the cream or the white chocolate, as this can cause the ganache to seize and become grainy.
Frequently Asked Questions (FAQ)
- Why is my ganache too soft to roll?
- It likely just needs more time to chill. If it’s still too soft after 3 hours, you can place it in the freezer for 15-20 minute intervals until it firms up.
- How do I store lemon truffles?
- Store the truffles in an airtight container in the refrigerator. They will keep for up to 2 weeks. They are best served chilled.
- Can I use bottled lemon juice?
- Freshly squeezed lemon juice is highly recommended for the best, brightest flavor. You will also need a fresh lemon for the zest, which is essential to the recipe.
Serving Suggestions
- Serve these lemon truffles chilled as an elegant after-dinner treat with coffee or tea. They are also a beautiful addition to a dessert platter or a cookie box for holidays and special occasions.
Lemon Truffles
Smooth and creamy homemade lemon truffles rolled in sprinkles or powdered sugar. These no-bake candies are bright, tangy, and perfect for spring, Easter, or gifting!
Ingredients
Equipment
Method
- Place the chopped white chocolate in a large heatproof bowl and add butter on top. Do not mix.
- Heat heavy cream in a small saucepan until just boiling. Remove from heat and whisk in lemon extract carefully (it will bubble).
- Pour hot cream mixture over chocolate and butter. Stir gently with a wooden spoon in one direction until smooth.
- Cover the bowl with plastic wrap pressed against the surface. Let sit 1 hour at room temp, then refrigerate at least 6 hours (or overnight).
- Line baking sheets with parchment. Scoop portions of chilled ganache with a melon baller or teaspoon, roll into balls, then coat in powdered sugar or sprinkles.
- Place truffles on prepared sheets and serve immediately or refrigerate until ready to serve.
Notes
🍫 White Chocolate: Use only high-quality white chocolate bars (like Ghirardelli or Lindt). White morsels or candy melts won’t set correctly.
🍋 Lemon Flavor: Use pure lemon extract for the right balance of tart and sweet.
🥄 Wooden Spoon: Stir with a wooden spoon to avoid uneven heat distribution.
✨ Rolling Tips: Clean hands after shaping each truffle to keep them smooth.
🌈 Coating: Nonpareils, sanding sugar, or powdered sugar work beautifully.
⏱️ Storage: Refrigerate in an airtight container for up to 1 week or freeze for 1 month.
🍋 Lemon Flavor: Use pure lemon extract for the right balance of tart and sweet.
🥄 Wooden Spoon: Stir with a wooden spoon to avoid uneven heat distribution.
✨ Rolling Tips: Clean hands after shaping each truffle to keep them smooth.
🌈 Coating: Nonpareils, sanding sugar, or powdered sugar work beautifully.
⏱️ Storage: Refrigerate in an airtight container for up to 1 week or freeze for 1 month.
