Spring parties call for something bright, fresh, and sweet. This Homemade Lemon Truffles recipe delivers a burst of sunshine in every single bite.
You will love how the creamy white chocolate balances the tart citrus. These are perfect for your next family gathering or weekend treat.
Why This Recipe Is a Winner
These truffles are a no-bake dessert that feels very fancy. They are wonderful for busy spring afternoons when you want a treat.
Your family will love the smooth, melt-in-your-mouth texture. This recipe uses simple ingredients to create a professional-style confection at home.
Simple Method for Homemade Lemon Truffles
Making these is much easier than you might think. You simply melt white chocolate with warm, creamy heavy cream.
After a quick stir and a chill, you have a firm ganache. Even beginners can master this easy rolling technique with great results.
Ingredients You’ll Need
Gather these few items from your pantry and fridge to get started.
- 12 ounces high-quality white chocolate, finely chopped
- 1/3 cup heavy cream (36% milk fat)
- 2 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup confectioners’ sugar for coating
Step-by-Step
- Place the finely chopped white chocolate into a dry, heatproof glass or stainless steel mixing bowl.
- In a small heavy-bottomed saucepan, heat the heavy cream over medium-high heat until it reaches a simmer (approximately 80°C / 176°F).
- Pour the hot cream immediately over the white chocolate; allow the mixture to sit undisturbed for 5 minutes to facilitate even melting.
- Using a silicone spatula, stir the mixture in small concentric circles from the center outward until a smooth, homogenous ganache forms.
- Add the softened butter, lemon zest, lemon juice, and vanilla extract to the ganache; whisk gently until fully incorporated.
- Press a layer of plastic wrap directly onto the surface of the ganache to prevent oxidation and skin formation; refrigerate for a minimum of 2 hours or until the mass is firm enough to handle.
- Using a small mechanical scoop or teaspoon, portion the chilled ganache into 15g units (approximately 1 tablespoon).
- Roll each portion between chilled palms to form a sphere, then immediately roll in confectioners’ sugar until thoroughly coated.
- Store the finished truffles in an airtight container in the refrigerator.
Best Ways to Enjoy It
Serve these chilled on a pretty dessert platter for your guests. They look beautiful next to fresh berries or a light cake.
Pair them with a cup of hot tea for a relaxing afternoon. These are the ultimate Homemade Lemon Truffles for an Easter brunch.
Keep It Fresh
Store your leftovers in an airtight container in the refrigerator. They will stay fresh and delicious for up to two weeks.
You can also freeze these for a make-ahead dessert option. Just let them sit at room temperature for five minutes before serving.
Tips for Best Results
- Don’t skip the five-minute wait after pouring the hot cream.
- Avoid using white chocolate chips as they may not melt smoothly.
- Use a microplane to get very fine fresh lemon zest.
- Keep your hands cool while rolling to prevent melting the ganache.
- Double the batch for a Mother’s Day gift or large party.
- Sift the confectioners’ sugar to ensure a smooth, even coating.
Ways to Switch It Up
- Swap the lemon for lime or orange for a different citrus vibe.
- Use a dairy-free cream and chocolate for a vegan-friendly version.
- Roll the truffles in shredded coconut for a tropical twist.
- Add a pinch of sea salt to enhance the white chocolate flavor.
Common Questions
Can I make these ahead of time?
Yes, you can make these up to a week in advance. They hold their shape and flavor perfectly when kept in the fridge.
Why is my ganache too soft?
The mixture likely needs more time to chill in the refrigerator. Let it sit for another hour until it is firm to the touch.
Will kids like these truffles?
Most kids love the sweet white chocolate and the fun rolling process. They are a huge hit at family parties and school events.
I hope these bright truffles bring a little extra joy to your spring. They are so simple to make and always impress my family. Happy cooking!
— Alex
Ingredients
- 12 ounces high -quality white chocolate, finely chopped
- 1/3 cup heavy cream (36% milk fat)
- 2 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon finely grated lemon zest
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon pure vanilla extract
- 1/2 cup confectioners ' sugar for coating
Instructions
- Place the finely chopped white chocolate into a dry, heatproof glass or stainless steel mixing bowl.
- In a small heavy-bottomed saucepan, heat the heavy cream over medium-high heat until it reaches a simmer (approximately 80°C / 176°F).
- Pour the hot cream immediately over the white chocolate; allow the mixture to sit undisturbed for 5 minutes to facilitate even melting.
- Using a silicone spatula, stir the mixture in small concentric circles from the center outward until a smooth, homogenous ganache forms.
- Add the softened butter, lemon zest, lemon juice, and vanilla extract to the ganache; whisk gently until fully incorporated.
- Press a layer of plastic wrap directly onto the surface of the ganache to prevent oxidation and skin formation; refrigerate for a minimum of 2 hours or until the mass is firm enough to handle.
- Using a small mechanical scoop or teaspoon, portion the chilled ganache into 15g units (approximately 1 tablespoon).
- Roll each portion between chilled palms to form a sphere, then immediately roll in confectioners' sugar until thoroughly coated.
- Store the finished truffles in an airtight container in the refrigerator.
