Lemon Truffles are the little bite that turns an ordinary afternoon into something special. If you have a sweet tooth but not a lot of time, these bright, creamy treats hit that sweet spot. I make them when friends pop by, when I need a small gift, or when I just want a zesty pick me up. They feel elegant but they are simple. If you have white chocolate, cream, and a couple of lemons, you are halfway there. If you are craving Lemon Truffles but think they are fussy, let me show you how easy they can be.
WHAT IS A LEMON TRUFFLE?
Let us get on the same page. A lemon truffle is basically a creamy white chocolate center infused with lemon zest and juice, rolled into a soft ball, and finished with a coating like powdered sugar, coconut, or melted chocolate. The texture should be smooth and rich, not too firm, and it should melt in your mouth. Think of it as a small, citrusy cousin to classic chocolate truffles.
Flavor wise, it is all about balance. Lemon is bold, and white chocolate is sweet. The trick is getting enough fresh zest to make the lemon flavor lively without tipping into sour. A tiny pinch of salt and a splash of vanilla can round out the taste so it feels bakery quality. When I say bakery quality, I mean that fragrant lemon snap when you bite in and a creamy center that is not chalky or greasy.
I like to keep the ingredient list short and the method gentle. Warm cream and butter meet chopped white chocolate. Add zest, then lemon juice after the chocolate has started to melt. Chill, roll, and coat. That is the whole story. When you are done, you will have a tray of Lemon Truffles that look like you bought them from a fancy shop, but they came from your kitchen.
HOW TO MAKE LEMON TRUFFLES
Here is my straightforward method that works every time. It is perfect for gifting, party trays, or a quiet moment with tea. I have added a few tricks I learned after many batches, plus the little details that keep the texture just right.
Ingredients
- 12 oz (340 g) good quality white chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- Zest of 2 medium lemons, very finely grated
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract, optional
- Pinch of fine salt
- Coatings: powdered sugar, finely shredded coconut, or melted white chocolate for dipping
Step by step
- Prep the chocolate: Put the chopped white chocolate in a heat safe bowl. The finer you chop, the smoother your center will be. If you are using chips, make sure they are high quality so they melt evenly.
- Warm the cream: In a small saucepan, heat cream, butter, and lemon zest over low heat until steaming. Do not boil. You want the zest to perfume the cream. Stir in the salt and vanilla if using.
- Combine: Pour the hot cream mixture through a fine strainer over the white chocolate. Press the zest in the strainer to squeeze out all that fragrant oil. Let the bowl sit for 2 minutes without stirring to soften the chocolate.
- Stir gently: With a spatula, stir from the center out until smooth. If a few bits of chocolate remain, set the bowl over a barely simmering water bath and stir just until melted. You want silky, not overheated.
- Add lemon juice: Stir in the fresh lemon juice. The mixture will thicken slightly and turn glossy. Taste a tiny dab. If you want more pop, add a pinch more zest or a splash more juice. Keep it balanced.
- Chill: Cover and refrigerate 1 to 2 hours, until scoopable. You should be able to roll a small ball that holds its shape.
- Roll: Use a small scoop or teaspoon to portion. Roll quickly with cool hands. If the mixture gets sticky, chill for 10 minutes and try again. Keep a plate of powdered sugar nearby and dust your palms lightly to prevent sticking.
- Coat: Roll in powdered sugar or coconut, or dip in melted white chocolate for a glossy shell. For dipped truffles, chill the centers first so they do not melt as you coat them.
- Set: Chill the finished truffles for 20 minutes to set the coating, then bring to room temperature for the best texture before serving.
Yield: about 24 small truffles. Active time: roughly 25 minutes, plus chilling. These are rich, so smaller is better. If you want a softer bite, add 1 additional tablespoon of cream next time. For a firmer bite, reduce cream by a tablespoon.
Expert tip: White chocolate behaves best when you keep things gentle. Use low heat, stir slowly, and avoid water droplets near the bowl. Water can make white chocolate seize up. If it happens, see the troubleshooting section for a fix.
Flavor tip: Use fresh, vibrant lemons. The zest carries loads of flavor. Grate only the yellow part, not the white pith. The pith is bitter, and a little bitterness will mute your bright citrus moment. I also love a whisper of vanilla to keep the lemon from feeling sharp. A small pinch of salt pulls everything into focus.
Texture tip: If your kitchen is warm, put your rolling plate over an ice pack wrapped in a towel. It keeps the centers cool while you work. I also like to chill my spoon and a small tray for a few minutes before scooping. Cold tools make a difference.
TRUFFLE DECORATING IDEAS
Let us make them look as good as they taste. The coating is where the personality shows. You can go rustic with a powdered sugar dusting or fancy with a shiny shell. Keep your decorations simple and you will still get that wow factor when the tray hits the table.
Simple finishes
- Classic snow: Roll in powdered sugar for a soft, wintry look. Tap off the excess.
- Coconut glow: Use finely shredded unsweetened coconut for a sunny vibe and extra texture.
- Velvet shell: Dip in melted white chocolate, then add a pinch of lemon zest on top.
- Biscuit crunch: Roll in crushed butter cookies for a buttery, crunchy edge.
- Two tone drizzle: After dipping, drizzle with a thin line of dark chocolate for contrast.
These were the first truffles I ever made, and they turned out gorgeous. The lemon flavor is bright, and the silky center feels like a fancy dessert in one bite. My sister begged for the recipe.
Little hosting trick: Arrange the truffles in a mix of coatings on a simple white plate. Add a few thin lemon slices and a couple of mint sprigs. It looks bakery level without any special tools. And yes, these Lemon Truffles make great gifts. Pop them in mini paper cups and box them up with a handwritten note.
TROUBLESHOOTING TRUFFLES
Fixing texture issues
If the mixture is too soft to roll, it just needs more chill time. Give it another 30 minutes in the fridge. If that still does not do it, stir in a small handful of finely chopped white chocolate and chill again. The extra chocolate will firm things up.
If the mixture is too firm or cracks when you roll, stir in 1 to 2 teaspoons of warm cream. Work it in gently, then let it sit at room temperature for 10 minutes before trying again.
If the chocolate seized and turned grainy, you may have introduced water or overheated it. Stir in warm cream, one teaspoon at a time, over very low heat. Be patient. It may smooth out with careful stirring. If not, do not toss it. You can press it into a small pan, chill, and cut into cubes. Coat the cubes and call them rustic bites. People will still be happy.
If your Lemon Truffles taste flat, add a pinch of salt and a tiny bit more lemon zest. Taste and adjust gradually. If they are too tart, add a spoonful of melted white chocolate and stir well.
For coatings that will not stick, lightly roll the centers between your hands to warm the surface just a touch, then coat again. If dipping, make sure the centers are well chilled and your melted chocolate is fluid but not hot. A quick dip and a gentle tap will give you a clean finish.
HOW TO STORE
Store the truffles in an airtight container. I like to line the container with parchment and arrange the truffles in a single layer, then add another sheet of parchment if I need to stack. Keep them in the fridge for up to 1 week. The texture is creamiest when you let them sit at room temperature for 10 to 15 minutes before serving.
For longer storage, freeze for up to 2 months. Freeze them first on a tray, then transfer to a sealed container so they do not squish. Thaw in the fridge overnight. Avoid thawing at room temperature, which can cause condensation on the chocolate shell. If powdered sugar looks damp after chilling, roll lightly again right before serving.
Heading to a party? Pack the container with a small ice pack in a tote, and you will arrive with perfect Lemon Truffles that hold their shape.
Common Questions
Can I use lemon extract instead of fresh lemon? You can, but fresh zest gives the best flavor. If using extract, start with 1/4 teaspoon and adjust to taste, then keep the lemon juice for brightness.
What if I only have white chocolate chips? Use them, but choose a brand that melts smoothly. Chop them a bit so they melt evenly, and be extra gentle with heat.
Can I make them dairy free? Try a high quality dairy free white chocolate and use full fat coconut milk instead of cream. Start with slightly less liquid and adjust so the mixture sets firm enough to roll.
How do I get perfectly round truffles? Scoop evenly with a small cookie scoop, roll quickly with cool hands, and chill between steps. If needed, roll twice, chilling in between.
What coatings hold up best for travel? Dipped shells travel best, followed by coconut. Powdered sugar looks beautiful but can absorb moisture, so dust lightly again right before serving.
Ready to roll and share
I hope you feel ready to make a batch and treat yourself. With a few simple ingredients and a gentle touch, you can get creamy centers, bright lemon flavor, and pretty finishes every time. Remember the small tips like finely grated zest and low heat, and you will be set. Now grab a bowl, zest a couple of lemons, and go make something lovely. 
Lemon Truffles
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 85 minutes
- Yield: 24 small truffles 1x
- Category: Dessert
- Method: Chilling
- Cuisine: American
- Diet: Vegetarian
Description
Delicious and creamy lemon truffles coated in powdered sugar or coconut, perfect for gifts or a sweet treat.
Ingredients
- 12 oz (340 g) good quality white chocolate, finely chopped
- 1/2 cup (120 ml) heavy cream
- 2 tbsp (28 g) unsalted butter
- Zest of 2 medium lemons, very finely grated
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract, optional
- Pinch of fine salt
- Coatings: powdered sugar, finely shredded coconut, or melted white chocolate for dipping
Instructions
- Put the chopped white chocolate in a heat safe bowl.
- In a small saucepan, heat cream, butter, and lemon zest over low heat until steaming.
- Pour hot cream mixture through a fine strainer over the white chocolate.
- Let sit for 2 minutes without stirring.
- Stir gently from the center out until smooth.
- If needed, set the bowl over a simmering water bath to melt any remaining bits.
- Stir in the fresh lemon juice and taste; adjust if necessary.
- Cover and refrigerate for 1 to 2 hours until scoopable.
- Use a small scoop or teaspoon to portion and roll the mixture into small balls.
- Roll in powdered sugar or coconut, or dip in melted white chocolate.
- Chill the finished truffles for 20 minutes before serving.
Notes
Store truffles in an airtight container for up to 1 week in the fridge, or freeze for up to 2 months.
Nutrition
- Serving Size: 1 truffle
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg