Here’s a simple and elegant Lemon Truffles recipe with step-by-step directions. These are creamy, zesty, and perfect for gifting or snacking.
Lemon Truffles
Makes
20–25 truffles
Prep Time
15 minutes
Chill Time
1–2 hours
Ingredients
Truffle Center
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8 oz (225 g) white chocolate, chopped
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¼ cup (60 ml) heavy cream
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2 tsp lemon zest (from 1–2 lemons)
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1 tsp lemon juice
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½ tsp vanilla extract
Coating
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4 oz (115 g) white chocolate, melted (for dipping)
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Optional: extra lemon zest or powdered sugar for rolling
Step-by-Step Directions
Step 1: Make the Truffle Mixture
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Place the chopped white chocolate in a heatproof bowl.
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In a small saucepan, heat the heavy cream until just simmering. Do not boil.
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Pour the hot cream over the chopped chocolate. Let sit for 1–2 minutes.
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Stir gently until smooth and creamy.
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Stir in the lemon zest, lemon juice, and vanilla extract.
Step 2: Chill the Mixture
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Cover the bowl with plastic wrap.
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Refrigerate for 1–2 hours until firm enough to scoop.
Step 3: Form the Truffles
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Using a small cookie scoop or teaspoon, scoop out small amounts of the mixture.
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Roll quickly between your hands to form smooth balls.
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Place the truffles on a baking sheet lined with parchment paper.
Step 4: Coat the Truffles
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Melt the remaining white chocolate in a microwave or double boiler until smooth.
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Dip each truffle into the melted chocolate, allowing excess to drip off.
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Place back on the parchment paper to set.
Step 5: Optional Topping
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Sprinkle with extra lemon zest, or roll lightly in powdered sugar before the chocolate sets.
Step 6: Chill and Serve
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Refrigerate until the chocolate coating is firm, about 30 minutes.
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Serve chilled or at room temperature.
Tips
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Use high-quality white chocolate for best flavor.
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For extra tang, add ½ tsp citric acid or lemon extract.
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Store in an airtight container in the refrigerator for up to 1 week.