Bright, zesty, and silky-smooth, lemon truffles are a refreshing twist on classic chocolate confections. Each bite bursts with citrusy goodness wrapped in creamy white chocolate.
Perfect for spring gatherings or as a light, elegant dessert, these lemon truffles balance sweetness and tang with a soft, melt-in-your-mouth texture that’s irresistibly indulgent.
Zesty Stars of the Show: Ingredients for Lemon Truffles
- White chocolate (200g) – The creamy base, rich and sweet, that melts effortlessly into a luxurious truffle.
- Heavy cream (¼ cup) – Adds richness and helps create that signature smooth, meltaway center.
- Unsalted butter (1 tbsp) – Infuses extra creaminess and a velvety mouthfeel.
- Lemon zest (from 3 lemons) – Delivers a fragrant punch of citrus that defines the truffle’s flavor.
- Fresh lemon juice (2 tsp) – Adds a subtle tang, enhancing the brightness of the zest.
- Powdered sugar (¼ cup) – A delicate outer coating for sweetness and a touch of texture.
- Lemon zest (½ lemon, for coating) – Elevates the finish with a final burst of lemon aroma.
How to Make Lemon Truffles: A Bright and Buttery Journey
Start by gently melting white chocolate and cream until smooth and glossy. Stir in the softened butter until fully incorporated, then fold in the fresh lemon zest and juice for a citrus kick.
Chill the mixture until it firms up, then scoop and roll into truffle-sized balls. Mix powdered sugar and a touch of zest, then coat each truffle generously. Let them firm up again before serving to ensure a perfect bite.
Pro Tips & Citrus Twists for Lemon Truffles
For extra depth, try infusing the cream with a sprig of fresh mint before melting it with the chocolate—strain before use. Want a smoother finish? Roll the truffles in finely ground freeze-dried raspberries for a vibrant contrast.
If you’re after a slightly firmer bite, add an extra teaspoon of lemon juice to heighten the tang and balance the sweetness of the white chocolate. You can also dip these in white chocolate instead of rolling in sugar for a more polished, candy-shop finish.
Keeping Your Lemon Truffles Fresh: Storage Tips
Store your lemon truffles in an airtight container in the refrigerator for up to one week. To maintain their shape and texture, keep them chilled until just before serving.
For longer storage, freeze the rolled but uncoated truffles in a single layer, then transfer to a sealed container. Thaw overnight in the fridge and roll in the sugar-zest coating just before enjoying.
Lemon Truffles
Ingredients
- Zest of 3 medium lemons
- 2 teaspoons freshly squeezed lemon juice
- ¼ cup 60 ml heavy cream
- 1 tablespoon 15g unsalted butter, softened
- 200 g 7 oz. high-quality white chocolate, coarsely chopped (avoid chips)
- For the coating: zest of ½ lemon
- For the coating: ¼ cup 30g powdered sugar, sifted
Instructions
- Combine the chopped white chocolate and heavy cream in a heatproof bowl. Gently melt the mixture using a microwave in 20-second bursts, stirring well after each, or alternatively, set the bowl over a saucepan of simmering water and stir occasionally until smooth. Once fully melted, blend in the softened butter until the mixture is unified. Mix in the lemon zest from three lemons along with the fresh lemon juice. Cover and refrigerate for no less than three hours, or until the mixture becomes firm.
- In a small bowl, blend the sifted powdered sugar with the zest of half a lemon, using your fingers or a fork to combine them thoroughly. Remove the chilled chocolate mixture from the refrigerator. With a melon baller, small scoop, or teaspoon, portion out small amounts and shape them into balls by hand (each about 12g or 1 inch in diameter). If they soften, return to the refrigerator to firm up. Roll each formed truffle in the lemon-sugar coating and place on a parchment-lined baking sheet. Chill again until they are set.
