Creamy white chocolate truffles with a zesty lemon flavour. This delicious no-bake treat can be coated in icing sugar or dipped into melted white chocolate. They are perfect for gift giving and really quick and easy to make.
Buying a box of chocolates or truffles costs a fortune. Especially if you go for the artisan variety. With just 5 or 6 very simple ingredients you can make your own truffles at home and they will be so much nicer than shop-bought!
Fancy something homemade and chocolatey? Try my Raspberry Ruffle Bars.
Made from chocolate and cream, truffles are a chocolate ganache that has been shaped into balls and set in the fridge.
Two of my favourite flavours are white chocolate and lemon. They work so beautifully as a soft and creamy truffle.
These lemon truffles are a lovely treat to have around during the Christmas holidays and they'll last for a week if stored in the fridge (well that's if you don't eat them all in one sitting, that is!).
Homemade truffles are of course, brilliant for giving as gifts. You can bag them up in cellophane wrap with no problems and could easily make a big batch in one afternoon.
I decided to coat half my batch in icing sugar and the other half with melted white chocolate. I really enjoy the texture of lemon truffles coated in icing sugar but the ones dipped in melted white chocolate were an extra special treat.
What you need
- White chocolate - I used the Callebaut White Chocolate Callets. Callebaut chocolate is excellent quality with a very creamy and milky texture. It's also really easy to melt, however, I have also had excellent results using Green and Blacks white chocolate. When making truffles it's important not to skimp on the quality of white chocolate used.
- Double Cream (heavy cream/thickened cream) - You need to use a cream with a high-fat content or you will have problems getting the truffles to set well.
- Butter - butter adds a delicious creamy texture. Use unsalted for this recipe.
- Lemon Zest - the fresh lemon zest is optional but I think it really enhances the overall flavour.
- Lemon Extract - you will find lemon extract on the same shelf in the supermarket as vanilla extract. I use lemon extract instead of fresh lemon juice because it stops the mixture from splitting and has a punchier flavour.
- Icing Sugar (powdered sugar/confectioner's sugar) - coat your finished truffles in icing sugar to stop them from being sticky and to give a professional finish.
- Melted White Chocolate - instead of coating in icing sugar you might opt for coating your lemon truffles in melted white chocolate instead. Or you could always do a mixture of sugar-coated and chocolate-coated.
How to make them (step by step)
Step One: Add the white chocolate, double cream and butter to a saucepan and melt it over a very low heat, stirring so that the ingredients don't catch on the bottom of the pan.
Step Two: When the ingredients have melted, remove the saucepan from the heat and add the lemon zest and lemon extract. Give everything a good mix to combine.
Step Three: Pour the white chocolate and lemon truffle mixture into a small, shallow baking tin. Cover with clingfilm and put it in the fridge until it firms up. This will take 2-3 hours but you can leave it overnight if you want to.
The consistency should be easily scoopable so if it feels too hard when you get it out of the fridge leave it at room temperature until it's softened up a bit.
Step Four: Scoop out heaped teaspoonfuls of the mixture then use your hands to roll the mixture into a ball.
Amy's Tip: You can wear disposable gloves to roll the truffles but if you work quickly enough you shouldn't end up in too much of a sticky mess!
Set the balls onto a baking tray and return them to the fridge for 20 minutes so they firm up a bit before you add the coating. Refrigerating them at this point will also make them less sticky and easier to coat later on.
Step Five: Add the icing sugar to a bowl or if using white chocolate melt it in 20-second bursts in the microwave, stirring each time so it doesn't burn.
Take the rolled truffle balls out of the fridge and roll in icing sugar.
Use a fork to lower the truffles into the white chocolate.
Turn them to coat and then shake off any excess coating and return to the fridge until the chocolate has set.
Stored in an airtight container or cellophane bag in the fridge, white chocolate and lemon truffles will last a week.
Yes, truffles freeze well for one month.
I would not recommend it. I have not had great success using fresh lemon juice and have found it makes the mixture split.
Make sure you weigh your ingredients with a scale otherwise the quantities will be off and this is the likely cause of unset ganache. Also, check you are using cream with a high-fat content.
Yes, you can omit the lemon zest and extract then follow the recipe exactly as written for plain white chocolate truffles with no lemon flavour.
More lemon recipes you'll love
- Lemon Meringue Blondies
- Lemon Drizzle Cupcakes
- Lemon Tart
- Lemon Cake
- Lemon Buttercream
- Lemon Cheesecake
- Lemon Cordial
- Lemon Posset
- Lemon Drizzle Cake
- 250g (1.25 cups) good quality white chocolate, finely chopped
- 100ml (0.25 cup) double cream , (US - heavy/thickened cream)
- 25g (1 tbsp) unsalted butter
- 1 lemon , zest only
- 1.5 tsp lemon extract
- icing sugar, for rolling
- 75g (0.25 cup) good quality white chocolate, melted, for coating
- Line a small, shallow baking tin with baking paper.
- Put the white chocolate, double cream and butter into a saucepan and place over a low heat, stirring, until all the ingredients have melted.
- Remove from the heat and add the lemon zest and lemon extract. Mix to combine. Pour into the baking tin. Refrigerate for 2-3 hours (or overnight) until set.
- Once the ganache has set, scoop out large teaspoonfuls and roll into balls. Place the balls on a lined baking tray and put them back in the fridge for 20 mins.
- Meanwhile, prepare a bowl of icing sugar and melt the white chocolate (if using) in 20 second bursts in the microwave stirring each time.
- Take the truffles out of the fridge and roll them in the icing sugar. Use a fork to lower them into the melted white chocolate, turn to coat them then shake the excess off and put the chocolate-coated truffles back in the fridge until the chocolate has set.
- I haven't given cup measurements for this recipe, because making chocolate ganache requires precise measurements of chocolate to cream.
- A set ganache will not set hard but will be scoopable.
- If your ganache hasn't set it will probably because you haven't measured with scales.
- If you follow the recipe and use the exact quantities stated your ganache will set. This recipe has been triple-checked by me.
- White chocolate and lemon truffles will keep for a week in the fridge if stored in an airtight container or cellophane bag.
- Freeze for up to one month.
Nutrition Information:Yield: 30 Serving Size: 1 grams
Amount Per Serving: Calories: 54Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 9mgCarbohydrates: 7gFiber: 0gSugar: 7gProtein: 0g
Nutrition is an estimate only.