Spring is such a great time to bake with lemons! Lemon loaf cake, lemon bars, lemon meringue pie…the list is long to bring in the new season. These truffles are easy to make, along with a short ingredient list: heavy whipping cream, white chocolate chips, powdered sugar, 1 large lemon and semi-sweet or dark chocolate for melting.
Let mixture set for 2 hours in the refrigerator, then scoop and form into balls.
Roll truffles into powdered sugar then store in the refrigerator until served.
A burst of lemon and sweetness!
Split the recipe in half to create truffles rolled in powdered sugar and truffles dipped in melted chocolate.
Freeze truffles for 1 hour before dipping into melted chocolate. Top with lemon zest or sprinkles.
Lemon Truffles are so good you won’t be able to stop eating them. Using fresh lemon, and not extract, really makes a big difference!
Remember, this recipe requires the truffle mixture to firm up in the refrigerator for 2 hours before it can be formed into balls so plan accordingly. If dipping into chocolate, add 1 hour to freeze truffles first before dipping.
Add 1 drop of yellow food coloring to the mixture before refrigerating for 2 hours if you would like to make the truffles a darker yellow.
Also when using fresh lemon, the constancy of the truffle stays firm longer if stored in the refrigerator.
Lemon truffles with a burst of citrus flavor to bring in the season!
- 1/3 cup heavy whipping cream
- 12 ounces white chocolate chips
- 2 cups powdered sugar, sifted
- 4 tablespoons lemon juice
- 2 teaspoons lemon zest
- Yellow food coloring (optional)
- COAT WITH POWDERED SUGAR:
- 1/2 cup powdered sugar for coating
- COAT WITH CHOCOLATE:
- 24 ounces of semi-sweet chocolate or dark chocolate
Heat heavy cream in a medium size pan.
When it starts to boil, remove from heat and add the white chocolate.
Cover with a lid and let sit for 10 minutes.
Stir mixture until all chocolate is melted and smooth.
Stir in 1 cup of powdered sugar, then lemon juice and zest. Combine.
Stir in the rest of the powdered sugar until smooth.
Cover and refrigerate for 2 hours so mixture is firm enough to scoop.
COAT WITH POWDERED SUGAR:
Scoop out truffle mixture using a small cookie scoop (I used a teaspoon measuring spoon), roll into a ball, then roll in powdered sugar.
Store truffles in refrigerator until served.
COAT WITH CHOCOLATE:
Scoop truffles, roll into balls, place into freezer for 1 hour.
Line a baking sheet with parchment paper. Set aside.
Melt 24 ounces of chocolate in a microwave or by using a double boiler on your stove top.
Use a fork, a toothpick, or a candy dipping tool to dip truffles into the chocolate.
Place each truffle on the baking sheet and allow to cool and harden.
Refrigerate until served.
Add 1 drop of yellow food coloring to the mixture before refrigeration if you would like to make the truffles a darker yellow.