Lemon Truffles

These creamy, melt-in-your-mouth lemon truffles are made with white chocolate, fresh lemon zest, and a touch of butter for a bright citrus flavor. They’re perfect for parties, gifts, or a quick no-bake dessert.

Ingredients

• 10 oz (285 g) white chocolate, finely chopped
• ¼ cup (60 ml) heavy cream
• 2 tbsp unsalted butter
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• ½ tsp vanilla extract
• Pinch of salt

For Coating

• ½ cup powdered sugar, or
• Finely shredded coconut, or
• Extra white chocolate for dipping

Instructions

1. Place the chopped white chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream and butter over medium heat until just simmering (do not boil).
3. Pour the hot cream over the white chocolate. Let sit for 2 minutes, then stir until smooth.
4. Stir in the lemon zest, lemon juice, vanilla, and salt until fully combined.
5. Cover and refrigerate for 2–3 hours, or until firm enough to scoop.
6. Scoop about 1 tablespoon of mixture and roll into balls using lightly chilled hands.
7. Roll each truffle in powdered sugar or coconut, or dip in melted white chocolate.
8. Chill for 15–20 minutes before serving.

Tips

• Use fresh lemons for the brightest flavor.
• If the mixture is too soft, refrigerate it longer before rolling.
• For extra lemon flavor, add a few drops of lemon extract.
• Keep refrigerated until ready to serve.

Storage

• Refrigerator: Up to 1 week in an airtight container.
• Freezer: Up to 2 months. Thaw overnight in the refrigerator.

Makes: 18–22 truffles
Prep Time: 20 minutes
Chill Time: 2–3 hours
Total Time: About 3 hours
Calories: Approximately 90 per truffle