Lemon Truffles Recipe

These lemon truffles are a delightful and refreshing treat, perfect for any occasion. With a creamy white chocolate and lemon filling, they are easy to make and sure to impress.


  • 1 cup (240 ml) heavy cream
  • 12 oz (340 g) white chocolate, finely chopped
  • 2 tablespoons unsalted butter, softened
  • Zest of 2 lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup (100 g) powdered sugar (for coating)


  1. Prepare the Ganache:
  2. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil.
  3. Place the chopped white chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to soften the chocolate.
  4. Gently stir the mixture until the chocolate is completely melted and smooth.
  5. Add the softened butter, lemon zest, lemon juice, and vanilla extract to the chocolate mixture. Stir until well combined and smooth.
  6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the mixture is firm enough to scoop.
  7. Form the Truffles:
  8. Line a baking sheet with parchment paper.
  9. Use a small cookie scoop or a spoon to scoop out small portions of the chilled ganache. Roll each portion into a ball between your palms and place it on the prepared baking sheet.
  10. Once all the truffles are formed, refrigerate them for another 30 minutes to firm up.
  11. Coat the Truffles:
  12. Place the powdered sugar in a shallow bowl.
  13. Roll each chilled truffle in the powdered sugar until fully coated. Shake off any excess sugar.
  14. Return the coated truffles to the baking sheet.
  15. Serve and Store:
  16. Serve the lemon truffles immediately or store them in an airtight container in the refrigerator for up to 1 week.
  17. For best flavor and texture, let the truffles sit at room temperature for a few minutes before serving.

Enjoy your delicious homemade lemon truffles!

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