Bright, creamy, and irresistibly smooth, Lemon Cream Truffles are little bites of citrusy heaven! With a luscious lemon-infused white chocolate center coated in a delicate dusting of powdered sugar or a crisp chocolate shell, these truffles melt in your mouth with every bite. They’re perfect for special occasions, edible gifts, or just an indulgent treat to brighten your day.
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Why You’ll Love This Recipe
Bright & Refreshing: The zesty lemon flavor balances beautifully with the rich, creamy filling.
Easy to Make: No complicated techniques—just melt, mix, chill, and roll!
Perfect for Gifting: These elegant truffles make a thoughtful homemade gift.
Customizable: Coat them in white chocolate, dark chocolate, or simply dust them with powdered sugar.
No-Bake Dessert: No need to turn on the oven—just mix and chill!
Ingredients in Lemon Cream Truffles
White Chocolate: The rich, creamy base of the truffle filling.
Heavy Cream: Adds silkiness and smooth texture to the ganache.
Lemon Zest & Juice: Fresh lemon brings a bright, tangy contrast to the sweetness.
Butter: Enhances the creaminess and richness of the filling.
Vanilla Extract: Adds warmth and depth to the flavor.
Powdered Sugar: Used for dusting or mixing into the filling for extra smoothness.
Coating Options: White chocolate, dark chocolate, or even crushed graham crackers for variety.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Melt the White Chocolate: In a heatproof bowl, gently melt the white chocolate and butter together over a double boiler or in short microwave bursts, stirring until smooth.
Mix the Filling: Stir in the heavy cream, lemon zest, lemon juice, and vanilla extract. Mix until well combined and smooth.
Chill the Mixture: Cover and refrigerate for at least 2 hours or until firm enough to scoop.
Shape the Truffles: Using a spoon or small cookie scoop, roll the chilled mixture into small balls. Place them on a lined baking sheet.
Coat the Truffles: Roll in powdered sugar for a soft finish, or dip in melted white or dark chocolate for a smooth shell.
Let Them Set: Place the coated truffles back in the fridge to firm up before serving.
How to Serve Lemon Cream Truffles
With a Dusting of Powdered Sugar: For a delicate, elegant finish.
Drizzled with Chocolate: A thin drizzle of dark or white chocolate makes them look extra fancy.
As a Gift: Pack them in a decorative box for a thoughtful homemade treat.
With Coffee or Tea: These truffles pair beautifully with a cup of espresso or herbal tea.
On a Dessert Platter: Serve alongside other bite-sized treats for variety.
Additional Tips
Use Fresh Lemon Juice: Bottled juice won’t give the same bright flavor.
Chill Before Rolling: The mixture needs to be firm before shaping into truffles.
Work Quickly: Truffle filling softens fast, so roll them quickly or keep your hands cool.
Experiment with Coatings: Try rolling in finely crushed nuts, coconut flakes, or sprinkles for a fun twist.
Store Properly: Keep truffles refrigerated in an airtight container to maintain freshness.
FAQ Section
Q1: Can I use milk or dark chocolate instead of white chocolate?
A1: Yes, but white chocolate complements the lemon flavor best.
Q2: How long do these truffles last?
A2: They stay fresh in the refrigerator for up to a week.
Q3: Can I freeze them?
A3: Yes! Store them in an airtight container in the freezer for up to a month.
Q4: Why is my truffle mixture too soft?
A4: It may need more chilling time. If still too soft, add a bit more white chocolate to firm it up.
Q5: Can I add alcohol for a boozy version?
A5: Absolutely! A splash of limoncello or vanilla vodka would work well.
Q6: What if my chocolate seizes while melting?
A6: Add a small amount of warm heavy cream and stir gently until smooth.
Q7: Can I make these dairy-free?
A7: Yes! Use dairy-free white chocolate and coconut cream instead of heavy cream.
Q8: Do I need a double boiler to melt the chocolate?
A8: No, you can melt it in short bursts in the microwave, stirring between intervals.
Q9: Can I coat them in cocoa powder?
A9: Yes, but it may overpower the lemon flavor—powdered sugar works best.
Q10: How do I prevent chocolate from cracking when dipping truffles?
A10: Let the truffles sit at room temperature for a minute before dipping to reduce temperature shock.
Final Thoughts
Lemon Cream Truffles are the perfect mix of tangy and sweet, offering a burst of citrusy freshness in every bite. Whether you’re making them for yourself or sharing them as a gift, they’re sure to be a hit. Try them today and let their bright, creamy goodness melt in your mouth!
Print
Lemon Cream Truffles
- Prep Time: 7 hours 40 minutes
- Cook Time: 10 minutes
- Total Time: 7 hours 50 minutes
- Yield: 25–30 truffles 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Description
These silky Lemon Cream Truffles are a melt-in-your-mouth treat with a delicate citrus flavor. Coated in powdered sugar or crystal sprinkles, they make the perfect homemade gift or elegant dessert.
Ingredients
- 14 oz white chocolate melting wafers
- 1 tablespoon unsalted butter, room temperature
- 3/4 cup heavy cream
- 1 teaspoon lemon extract
- Powdered sugar or granulated sugar, for coating
Instructions
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Prepare the Chocolate Mixture:
- Add white chocolate to a heatproof bowl. Place butter on top. Set aside.
-
Heat the Cream:
- In a small saucepan, heat heavy cream over medium heat until it just begins to bubble.
- Remove from heat and whisk in lemon extract.
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Combine Ingredients:
- Pour the warm cream over the white chocolate mixture. Stir gently with a wooden spoon or use an immersion blender until smooth.
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Chill the Mixture:
- Cover the surface of the ganache with plastic wrap, pressing it directly onto the surface to prevent a film from forming.
- Let cool at room temperature for 1 hour, then refrigerate for 6-8 hours, or until firm.
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Shape the Truffles:
- Place powdered sugar in one bowl and granulated sugar in another (or choose just one).
- Use a melon baller or sturdy half-round measuring spoon to scoop small portions of the ganache.
- Roll into smooth balls with clean hands.
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Coat and Store:
- Roll each truffle in either powdered sugar or crystal sugar until fully coated.
- Transfer to an airtight container and keep refrigerated until ready to serve.
Notes
- For extra zing, add fresh lemon zest to the truffle mixture before chilling.
- Serve chilled for the best texture.
- Store in an airtight container for up to 1 week in the fridge or freeze for longer storage.
Nutrition
- Serving Size: 1 truffle
- Calories: 87
- Sugar: 8g
- Sodium: 10mg
- Fat: 5g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 5 mg