White Chocolate Lemon Truffles

I found this recipe for White Chocolate Lemon Truffles a few months ago, and I was waiting for a special occasion to try them. Today I decided that a Thursday afternoon was occasion enough. I mostly wanted to make them because they’re so stinking pretty, but it turns out they’re delicious too. Lately I’ve been on a lemon kick, but lemon desserts are usually too light to satisfy my insane sweet tooth. Not these! The rich white chocolate pairs perfectly with the light lemon flavor to quiet the ravenous dessert monster inside me.

1/3 cup plus 1 Tbsp. heavy cream
grated zest of 1 lemon
9 ounces good quality white chocolate, finely chopped
pinch of salt
1/4 cup (1/2 stick) unsalted butter, cut into thin slices
2 tsp. freshly-squeezed, strained lemon juice
granulated Sugar, for coating

In small, heavy, non-aluminum saucepan, combine the heavy cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally. Remove from heat, cover tightly and let sit for 20 minutes.

Combine the white chocolate, salt, and butter in medium heatproof bowl. Remove the cover from the cream and reheat over low heat, stirring occasionally, until it reaches a simmer. Remove from heat. Strain through fine-meshed strainer into white chocolate mixture. Press down on the lemon zest left in the strainer to extract all the liquid from it.

Place white chocolate mixture over a pot of warm water on low heat* (water should not touch bottom of bowl). Stir the chocolate frequently just until almost melted. Remove the bowl from the warm pot. Stir until the chocolate is melted and smooth. (Note: White chocolate can be difficult when melting. If there are small lumps of white chocolate use a food processor and process the mixture at high speed just until smooth.) Stir in lemon juice. Transfer the mixture to a small bowl. Chill at least 4 hours, covering tightly when cold.

To make truffles: Using a small cookie scoop or a spoon, form balls of about 1 inch diameter from the cold truffle base. Roll in sugar until well-coated. (If you’re having trouble, drop the small spoonful of white chocolate into the sugar, using the sugar to help roll it into a ball. Once a ball is formed, re-roll it in the sugar until coated.) Store truffles airtight in refrigerator for up to one week or freeze for longer storage. To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

* Or just use a double boiler if you have one.

Recipe from What Megan’s Making 


    1. Amanda (wit & whistle) Post author

      Thanks Jamie! I use Photoshop actions to process my photos and give them a subtle warm glow. MCP Actions (http://www.mcpactions.com/) has some great ones, or there are tons of freebies out there if you search a bit.

  1. Lisa @celebrate CREATIVITY

    Hi Meagan, poppiing over for a visit from BYW 2.0.

    I just made lemond curd mini pies and I love all things lemony. These truffles look wonderful (and decadent). I’ll definitely have to give them a try. Nice photos too.

    Enjoy your weekend and I’ll see you in class,


  2. Kaytie

    Hi Amanda, I’ve been a huge fan (and customer!) of your work for a long time. I was excited to see your name on the student list for BYW. Hope to see you around class!

    1. Amanda (wit & whistle) Post author

      Thanks so much Kaytie! I’m excited to soak up all Holly’s wisdom. ;)

  3. gen

    they are stinkin’ pretty! you did a great job making them look delicious! i think i will have to make some of my own! thanks for sharing!

  4. Mettel Loves

    The pictures look so delicious that I can’t help to wonder if they taste like heaven… I wish I was skilled in the kitchen, I would make these in a heartbeat.

  5. Charlotte

    I made these today, and they are wonderful!! I accidentally used powdered sugar instead of granulated, but it was a negligible difference. One thing I DID do was to add a BIT of lavender sugar to the sugar coating of some [50/50 gran. sugar and dried lavender, ground to a powdery texture in my coffee grinder]. When I brought them to work, the lavender ones were a huge hit!!

  6. MistyDawn

    Hi! :) I made these tonight, the cold base is delicious..but, I had one issue.. I noticed the base change consistencies as I was melting the chocolate..when I poured it into the small bowl to refrigerate, some of the butter separated and a layer of butter formed on top of the rest of the base.. I think I may have left the chocolate on the double boiler too long bc I was lost in thought and didn’t take it off just before it was melted..it was completely melted when I removed it from the double boiler.. Do you think that’s why some of the butter separated? I went ahead and refrigerated and made the truffle balls and they taste great, I kind of just mixed the butter layer into the base as I rolled it into a ball.. :) lol. but for future reference, I want to avoid the butter separation.. Any tips/suggestions from anyone is welcome. :) Thank you. :) Also, I used the bar of Ghirardelli chocolate.. I notice in the photos, that you used chopped chocolate and chips.. any particular reason? would chips be okay or is it best to use the chopped chocolate? Have a fruitful day. :)

    1. Amanda (wit & whistle) Post author

      I didn’t have any separation issues, so I’m afraid I can’t help you there. I used white chocolate chips because that’s what I had on hand. Any white chocolate will do. I didn’t use chopped chocolate, the stuff that looks like chopped chocolate is just the butter. :)

    2. Marina | Let the Baking Begin!

      white chocolate is extremely sensitive to heat, melts at very low temperature (as opposed to dark chocolate) and will separate if left even a second too long over the double boiler. Next time remove it from the heat as soon as you see it start melting. Stir. put it back on the heat and continue doing this until the chocolate is melted. The better quality chocolate, the more it will separate.
      Chocolate melts are not as tricky, but they don’t taste too good.

  7. Rebecca

    I made these today, they taste delicious, thank you! I had the separation issue too because I left the chocolate mixture to melt too long – I blitzed with a hand blender once off the heat which solved the problem. They were very melty when I was rolling the balls, is this right? They’re still quite soft so I’ve popped them in the freezer for a short while before I give them to anyone else to try.

    1. Debra

      I, too, am having problems with these being too soft. I’ve made two batches and re-read the recipe. Should you bring the ingredients to a boil or at least cook longer than simply melting the chocolate chips? The second batch I didn’t use the extra tablespoon of cream and was very precise on the lemon juice. Neither batch got any firmer than a patty.

  8. Julie

    Can you tell me how much 1 batch makes? I am using this recipe to make 122 truffles and am trying to figure out how many batches to get the ingredients for. Can’t wait to try them!

  9. Kristen

    I just made these for a treat exchange at my job and I must say these were simple to make (I followed the directions to the tee and had no issues of separation) and delicious! My mom even made a delightful mmmmmmm upon eating ha ha ha. I will make these again. Can I ask why must we cool the heavy cream then heat it again before mixing with the chocolate?

  10. Mona

    I just made these truffles they are delicious and what I did for texture dipped them in white chocolate instead of rolling them in sugar and put some toasted coconut flakes on top mmmhh thanks for the recipe :)

  11. Ellen

    I made these truffles with lime instead of lemon and coconut instead of sugar. They tasted great! Thank you for the recipe!

  12. Anita

    I love this when I do them I thought it would be rolled in Belgium chocolate which I love to make a hot chocolate drinking so you get not only white chocolate but have Belgium chocolate
    What do you thing about this idea ?

    1. Amanda (wit & whistle) Post author

      I wouldn’t, just because I don’t think I’d like lemon and cocoa together. But if you like that flavor combo, go for it. :)

  13. tracy

    Hi! Just saw these and want to try them for my l.o’s teacher, for appreciation week. Could I substitute soy milk for the cream? I ask since I don’t have heavy cream on hand lol.

    1. Amanda (wit & whistle) Post author

      I’m not sure if that would work or not since I haven’t tried it myself.

  14. Jennifer S

    Delicious! I found it to taste more like white chocolate truffles with a hint of citrus, so great, but a bit too sweet for me. I love love LOVE citrus, so made some changes on batch two. I made a batch for my inlaws, whom I always make a key lime treat for at Christmas, so changed it to key lime, although used used about 4 key limes for the zest as they’re much smaller than a lemon so I knew the zest from 1 wouldn’t be enough. Then I used twice as much juice and to the juice, I added two packets of Real Lime powder crystals as they taste like fresh squeezed lime juice when rehydrated, and stirred until the crystals were dissolved. Perfection!!! It really cut into the sweetness without being overwhelming. I also rolled them some in lightly toasted coconut, and others in powdered sugar with an extra packet of the lime crystals. I loved them so much that I made another batch just the same and people couldn’t get enough of them at a Christmas party I attended. They had been loaded up with sweets, and found these sweet yet refreshing. I also rolled a few in toasted graham cracker crumbs to make them more like key lime pie, and I was told those were amazing as well, although I didn’t try them as I have Celiac’s. This recipe with the addition of the extra citrus, will be a go to every year!!! Thank you!

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