Lemon Truffles

 

Lemon Truffles are delightfully tangy and creamy bites that are coated in a smooth white chocolate shell. They’re not heavy or overly sweet either. I think they’re a perfect treat for springtime or summer gatherings, and if you’re not a fan of white chocolate, feel free to use dark or milk chocolate.

They will still be undeniably delicious! If you’re looking for a light & refreshing dessert that’s not overly sweet, you’ve come to the right place. When you make a rich and creamy lemon ganache and pair it with a delicate chocolate coating, you get the perfect truffle. The addition of lemon zest just sends it over the top. I’ve really been in the mood for something bright and cheerful, and these dreamy truffles remind me of sunshine and warm days. Not a fan of white chocolate? Don’t worry, it’s still delicious with other types too.

Kitchen Equipment Needed:

• Mixing bowls
• Measuring cups
• Measuring spoons
• Saucepan
• Whisk
• Microplane or grater
• Baking sheet
• Parchment paper or silicone baking mat
• Small cookie scoop or teaspoon
• Double boiler or microwave-safe bowl

Ingredients:

For the Lemon Ganache:

• 1/2 cup heavy cream
• 2 tablespoons unsalted butter
• 8 ounces white chocolate, finely chopped
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 1/2 teaspoon vanilla extract

For the Coating:

• 12 ounces white chocolate, finely chopped or white chocolate coating wafers
• 1 tablespoon vegetable oil (optional, for smoother coating)

For Garnish (optional):

• Additional lemon zest
• Yellow sprinkles
• Powdered sugar

Directions:

1. Prepare the Lemon Ganache: In a small saucepan, heat the heavy cream and butter over medium heat until just simmering. Remove from heat and add the finely chopped white chocolate. Let sit for 2-3 minutes, then whisk until smooth. Stir in the lemon juice, lemon zest, and vanilla extract until well combined.
2. Chill the Ganache: Pour the lemon ganache into a mixing bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until firm enough to scoop.
3. Form the Truffles: Line a baking sheet with parchment paper or a silicone baking mat. Using a small cookie scoop or teaspoon, scoop out small portions of the ganache and roll them into balls between your palms. Place the truffles on the prepared baking sheet. Once all the truffles are formed, refrigerate them for another 30 minutes to firm up.
4. Coat the Truffles: In a double boiler or microwave-safe bowl, melt the white chocolate and vegetable oil (if using) until smooth. Using a fork or dipping tool, dip each truffle into the melted chocolate, allowing any excess to drip off before placing it back on the baking sheet. If desired, sprinkle with additional lemon zest, yellow sprinkles, or powdered sugar while the coating is still wet.
5. Set the Truffles: Allow the coated truffles to set at room temperature or refrigerate for quicker setting.
6. Serve: Enjoy your Lemon Truffles chilled or at room temperature. Store any leftovers in an airtight container in the refrigerator for up to a week.

Indulge in these Lemon Truffles, a perfect blend of creamy lemon ganache and delicate white chocolate, making them a refreshing treat for any occasion!