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1. Melt the base
In a microwave-safe bowl or double boiler, combine:
- white chocolate chips
- heavy cream
- butter
Heat gently until melted and smooth (do not overheat white chocolate).
2. Add the lemon flavor
- lemon zest
- lemon juice
- vanilla
- pinch of salt
Mixture will thicken slightly as lemon reacts with the chocolate — this is good.
3. Chill
Cover and refrigerate 2 hours (or freeze 30–40 minutes) until firm enough to scoop.
4. Roll the truffles
- Scoop small 1-inch balls using a spoon or cookie scoop.
- Roll between hands quickly (mixture softens fast).
If sticky → chill the mixture longer.
5. Coat
Roll each truffle in:
- powdered sugar OR
- dip in melted white chocolate and place on parchment OR
- roll in coconut or sanding sugar
6. Store
Keep refrigerated in an airtight container for up to 1 week, or freeze for 2–3 months.
⭐ Variations
Lemon Cheesecake Truffles
Add 2 tbsp cream cheese to the mixture.
Lemon Oreo Truffles
Mix:
- 20 crushed Golden Oreos
- 4 oz softened cream cheese
Add lemon zest + juice, then coat in white chocolate.
Strawberry Lemon Truffles
Fold in 2–3 tbsp freeze-dried strawberry powder.
Lemon Coconut Truffles
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