Try this easy Lemon White Chocolate Truffles recipe and enjoy better-than Lindt truffles that taste like lemon tart or pie and are the perfect simple bite-sized summer treat. They also make for a great edible gift and look so pretty on a Christmas cookie tray.
If you are a fan of all things lemon tart, lemon curd or lemon pie you MUST make this Lemon White Chocolate Truffles recipe! The homemade chocolate truffles make a great homemade edible gift for the lemon lovers amongst us. Such a tasty treat – be it for Mother’s Day, a birthday, or your Christmas cookie tray! They taste like lemon pie or lemon tart. People will be asking you for the recipe – guaranteed!
I admit I don’t usually like citrus and chocolate together. Orange and dark chocolate? NOPE, thanks! But let’s be real, white chocolate is not chocolate because it doesn’t contain chocolate solids SO these are the best things ever!
How to make Lemon White Chocolate Truffles
I know the word “truffles” sounds intimidating and all, but I assure you that these chocolate balls are easy to make!
Pace the white chocolate chips in a medium mixing bowl and set aside.
In a small saucepan, melt the butter with the lemon zest. Stir in the heavy cream and scald (bring just before boiling) the mixture. Pour the cream mixture through a fine-mesh sieve over the white chocolate chips.
Add the lemon extract and optional food coloring, then stir until the mixture is smooth. Cover and refrigerate the chocolate chip mixture until the mixture is firm enough to handle, about 30 minutes.
Scoop heaping teaspoonfuls of the chocolate chip mixture and form into balls. Roll the balls in the powdered sugar. Refrigerate the truffles for at least 30 minutes before enjoying.
Melt-in-your-mouth and ridiculously easy to make. Lemon White Chocolate Truffles guys – try them!
🍋 Lemon White Chocolate Truffles Recipe Tips
1. Use real white chocolate, not chips.
White chocolate chips have stabilizers that make them a pain to melt smoothly. Go for good-quality white chocolate bars (like Ghirardelli or Lindt)—you want cocoa butter listed in the ingredients.
2. Fresh lemon zest only.
Skip bottled juice or artificial flavorings. Zest from a fresh lemon brings the brightest flavor and a touch of essential oil that really elevates the truffle. You can add a squeeze of juice too, but not too much or your ganache might seize up.
3. Don’t rush the chilling.
After you mix the ganache, let it chill fully—at least 2 hours or overnight. If it’s too soft, shaping them will turn into a sticky nightmare. Cold ganache = easy rolling.
4. Dust your hands.
Rolling truffles can get messy. Lightly dust your hands with powdered sugar or cornstarch to keep the ganache from sticking.
5. Coat options: get creative.
You can roll these babies in:
- Powdered sugar
- Crushed freeze-dried raspberries
- Finely shredded coconut
- Extra white chocolate drizzle
- Yellow sprinkles for a citrusy pop
6. Add a flavor booster (optional):
Try a tiny splash of limoncello or a drop of lemon extract if you want a stronger punch—but just a drop, or it’ll overpower the whole batch.
7. Store ’em cool.
Keep the truffles chilled, especially if your kitchen runs warm. They’ll stay firmer, fresher, and last longer in the fridge (up to a week, if you can resist that long).
Lemon White Chocolate Truffles Recipe
15
servings10
minutes5
minutes100
kcalIngredients
12 oz (340g) high-quality white chocolate, chopped (use bars, not chips – trust me on this)
1/4 cup (60ml) heavy cream
2 tbsp unsalted butter, room temp
1 tbsp fresh lemon zest (about 1 large lemon)
1–2 tsp fresh lemon juice (optional, for extra zing)
(Optional) 1/2 tsp lemon extract or limoncello – if you want an extra citrus punch
Pinch of salt – brings out the flavor
- Coating options
Powdered sugar
Finely shredded coconut
Melted white chocolate for drizzling or dipping
Crushed freeze-dried raspberries or lemon candies
Directions
- Chop the chocolate like it owes you money.
Take your white chocolate bars and chop them up nice and fine—think confetti. Toss it into a heatproof bowl and set it aside like the treasure it is. - Warm the cream and butter.
In a small saucepan over medium heat, combine the heavy cream and butter. Stir gently until the butter melts and the cream just starts to simmer—don’t let it boil like it’s mad at you. Take it off the heat as soon as you see tiny bubbles around the edges. - Pour and wait.
Pour that hot cream-butter magic over the chopped white chocolate. Let it sit untouched for about 1–2 minutes. This is the “let it melt in peace” moment. - Stir it smooth.
After its rest, stir the mixture gently with a spatula or whisk until smooth and glossy. If a few chunks remain, pop the bowl over a pot of simmering water (double boiler style) and stir until silky. - Add the sunshine.
Stir in the lemon zest, lemon juice (if using), a tiny splash of lemon extract or limoncello (optional), and that little pinch of salt. Give it a taste—you want it zesty, not sour. - Chill it good.
Cover the bowl with plastic wrap and refrigerate for 2–3 hours, or until firm enough to scoop. Overnight is even better if you’ve got the patience. - Scoop and roll.
Using a melon baller or teaspoon, scoop out little balls and roll them between your palms. If it’s sticky, lightly dust your hands with powdered sugar or cornstarch. Work fast—they melt like a snowman in July. - Dress them up.
Roll the truffles in powdered sugar, coconut, crushed raspberries, or drizzle them with melted white chocolate. Go wild. You’re the artist here. - Store and serve.
Keep them chilled in an airtight container. Serve cold or let them sit at room temp for 5–10 minutes before eating. Either way? They’re dreamy.
