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Lemon Truffles
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!
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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
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Ingredients
- 1 cup white chocolate chips
- ¼ cup butter
- Zest of 1 lemon
- 3 tablespoons heavy whipping cream
- ½ teaspoon lemon extract
- 2 – 3 drops yellow food coloring, optional
- ¼ cup powdered sugar
Instructions
- 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.
Notes
- Store the truffles in the refrigerator for up to 7 days. Freeze for up to 1 month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
TriplEd it A little too buttery tasting but otherwise great! Will use less butter next time!
Roll them in coconut, toasted before or not.
It does make them sweeter but I love coconut.
I also roll them in mini chocolate chips, for chocolate lovers.
What about using orange zest and extract?
I wonder how these would taste with a little sea salt sprinkled on them
Thanks for sharing! Does it keep long?
This looks so good! What a great blend of flavors!
How many grams are 1 cup of chocolate chips?
there are about 240 grams in a cup
I live in Florida and am going to try this with Key lime juice and zest.
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.
Looks amazing! I’ll use Meyer lemons. How can I cover them in dark chocolate?
Thanks!
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.