If you love lemon – or know someone who does, you MUST make these White Chocolate Lemon Truffles asap! I know the word “truffles” sounds intimidating and all, but I assure you that they are easy to make! With the holiday season upon us, they make a great homemade gift for the lemon lover on your list. They also make a nice unexpected but tasty treat when added to your Christmas cookie tray! People will be asking you for the recipe!
This may sound strange to you, but one of the things I love about winter is the abundance of fresh citrus! Most people think of chocolate or peppermint during this time of the year, but I think of those, plus CITRUS! Living in Phoenix, lemons, limes, clementines, grapefruit, kumquats, and oranges are easily accessible this time of the year. I can pick them from my own tree or get some from my neighbors! As a matter of fact, when we moved into our house, one of the first things we planted was a lemon tree because I LOVE using lemon for cooking and baking!
Although these White Chocolate Lemon Truffles are great during the holiday season, please don’t limit them to only the holiday season! They’re great in the spring and summer as well! ? And really, with how easy and delicious these little creamy treats are, you’ll want to make them all year long!
Other recipes you may enjoy
White Chocolate Lemon Truffles
These creamy White Chocolate Lemon Truffles will become a new holiday favorite! Perfect for gift giving or including on a cookie tray.
- 1 cup white chocolate chips
- 1/4 cup butter
- Zest of 1 lemon
- 3 tablespoons heavy whipping cream
- 1/2 teaspoon lemon extract
- 2-3 drops yellow food coloring (optional)
- 1/4 cup powdered sugar
- Place the white chocolate chips in a medium mixing bowl and set them 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 them.
Store the truffles in the refrigerator for up to 7 days. Freeze for up to 1 month.
Amount Per Serving: Calories: 122Total Fat: 8gSaturated Fat: 5gCholesterol: 15mgSodium: 12mgFiber: 1gSugar: 11gProtein: 1g
They look absolutely delicious and certainly easy enough! What a fun way to add a little variety to the holiday goodie trays!
Thanks, Carlee! They really are a fun addition!
Nancy | The Bitter Side of Sweet
These look AMAZING Jamie!
ASHLEY - THE RECIPE REBEL
Oh my word — I think I need a batch of these ASAP! LOVE the lemon and white chocolate combo! Thanks Jamie!
Amy @ Little Dairy on the Prairie
Oh my goodness! These are calling my name! They look so yummy!
Two of my son’s favorites, white chocolate and lemon. I will definitely make these for Christmas. Thanks!
I love lemon so these will be a must have for the cookie tray.
These look yummy! Wish they didn’t have to remain refrigerated… I’d like to give them as gifts!
Just what I was thinking!
Could the lemon be replaced with cherry or strawberry or almond extract and leave out the lemon zest?
What type of food coloring are you using here – oil based or water based. I thought you can’t use water based with chocolate?
I have to admit you had me at lemon and white chocolate. Bonus points for an easy-peasy recipe. However, I made these today and they are way too sweet and rich, even for me, and my blood is pure sugar. I think they need to be rolled in crushed nuts instead of powdered sugar to offset some of that sweetness.
Oh yes crushed walnuts or pistachios would be Delish.Great idea.
I loved these! Definitely keep refrigerated or they will melt! Super easy to make too!
Can’t wait to make these amazing truffles❤️
My daughter and I are obsessed with lemon🍋
Thank you for this delicious recipe!
These look so NUMMY! Plan on making some soon. My mom loved all things lemon. I think she would have enjoyed them.
I am just wondering how I can make the Lemon Truffles more sour? My family likes super sour
Although I have never tried it, I would probably try using citric acid to add a sour taste. If you decide to try it that way, I would love to hear back in case anyone else has the same question.
Doesn’t the powdered sugar absorb into the truffle?
On the outside? Some of it might absorb into the truffles, but mostly, it stays powdered looking.
You can buy non melting powdered sugar from King Arthur Online.
thanks for that tip!
Some of the lemons at my local store are huge! Do I really want to use the entire zest or should I start w/ 1/2 a lemon first?
For really large lemons, you could probably use half – or slightly more.
Can you use fresh lemon juice instead of extract?
I’ve never tried it that way so I can’ really give you a definitive answer. If you try it that way, I would love to hear how it turned out should anyone else have the same question.
I’ve made these twice and both times used lemon juice from Meyer lemons, way better than the lemon extract! We make a double batch!
Thanks so much for sharing this! If anyone else has the same question, this might help them!
Did you use 1/2 tbsp of lemon juice, or how much have you used?
I did use fresh squeezed lemon juice and it turned out wonderful! I also made them more diabetic friendly and substituted regular white chips with Lily’s white chocolate chips and powdered swerve. Awesome recipe. We will be making this again and also for a few people on our Christmas list! My husband is a type 1 diabetic and this was a fantastic treat for him. Thank you!!!
Love these! I did make a small change, I x4 the recipe and during the melt butter with lemon zest I threw in about a tbsp of organic lavender buds, all the buds were caught by the sieve! I didnt have yellow but I put in a little purple cake icing color and they came out the perfect lavender color. Lavender Lemon white chocolate truffles will be on my holiday table this year.
Can I use 10% cream instead of 35% cream.
Unfortunately, I don’t think that would work.
Wow, this is so good I ended up having a chunk of my tooth fall off from the sweets I eat. Holy cow!! Must make!
Hi, thank you for sharing your recipes. When making the lemon truffles, are you using salted or unsalted butter? Looking forward to making these.
either or will work fine. Enjoy!
Has anyone tried them rolled in graham cracker crumbs?
As soon as I asked I thought of using vanilla wafers also if anyone has tried either.
Looks amazing! I’ll use Meyer lemons. How can I cover them in dark chocolate?
Since these require refrigeration, i would use just the yolk from 1 fresh brown egg.. the color is fantastic & t would be natural rather than artificial, i know what some of u r thinking & no, u would never taste it. simply add to heated cream. temper yolk prior to adding to prevent the egg for becoming lumpy.& whisk into cream until thoroughly incorporated. i use this method for my lemon pie filling filling & the color is beautiful & u never taste egg. also, i always use some lemon juice along w/ extract. extract alone, is not the same flavor as the actual fruit.
How many grams are 1 cup of chocolate chips?
there are about 240 grams in a cup
This looks so good! What a great blend of flavors!
Thanks for sharing! Does it keep long?