About This Lemon-Infused White Chocolate Truffles Recipe
What can be more satisfying than biting into a creamy, zesty lemon-infused white chocolate truffle? Especially if you’re a fan of the lemony tang, these melt-in-the-mouth truffles are a must-try!
While making any dessert can you make dread all the prep involved, “truffles” are one of the simplest treats to prepare. Truffles are simply balls of flavored chocolate ganache. And this no-bake recipe for lemon-infused white chocolate truffles is surprisingly easy.
You only need a few ingredients and in less than 20 minutes to make, except the chilling time, you have a mouth-watering homemade desert. They’re also perfect for giving as gifts. I don’t know about you, but I love when I receive homemade gifts, especially if it’s a box of chocolate truffles.
White chocolate truffles are delicious on their own, but when you infuse fresh lemon into them, you take the flavor palate to a whole new level. They’re so easy and so delicious, you’ll want to make them all year long. They’re especially incredible to make during the holiday season.
They strike just the right balance of sweetness and tanginess without being too overbearing. The fresh lemon infusion is really what sets these truffles apart from regular sweets. The burst of citrusy flavor combined with the creamy white chocolate sweetness is a flavor medley that’ll be a crowd-favorite in no time.
What You Need for This Lemon-Infused White Chocolate Truffles Recipe
- White Chocolate Chips or Buttons: Made from cocoa butter and milk, the white chocolate buttons melt beautifully to impart a comforting creamy taste.
- Fresh Lemons: Both lemon peel and lemon juice are excellent sources of vitamin C and deliver incredible health benefits. I also love the contrast between the lemon’s acidity and chocolate’s sweetness.
- Lemon Extract: Lemon extract is a highly concentrated lemon flavor. Just a drop or two of lemon extract will be enough to enhance the lemon flavor in these tiny chocolate truffles.
- Heavy Cream: Heavy cream is made from the fat of cow’s milk and acts as a thickener or creamer in these delightful lemon truffles.
- Powdered Sugar: Powdered sugar, also known as confectioner’s sugar or icing sugar, is perfect for decorating these lemon-infused white chocolate truffles while also adding a layer of subtle sweetness.
- White Chocolate Chips or Buttons: I have used white chocolate buttons, but you may substitute them with white chocolate bars. Whether you’re using chocolate chips or buttons or chocolate bars, use good quality chocolate.
- Lemon: You may substitute the lemon with lime or orange.
- Heavy Cream: If you’re running out of heavy cream but have butter and whole milk, you can make your own heavy cream substitute. To make 1 cup of heavy cream, melt 1/4 cup of butter and slowly whisk in 3/4 cup milk. Mascarpone is also an excellent substitute for heavy cream.
How can I store these Lemon-Infused White Chocolate Truffles?
You can store the truffles in an airtight container in the refrigerator for up to one week.
Can I freeze these white chocolate truffles?
Yes, you can freeze the truffles for up to 1 month.
Lemon-Infused White Chocolate Truffles
These Lemon-Infused White Chocolate Truffles are unbelievably smooth, tart, and sweet, and just the right size for a perfect little treat. They make great additions to a cookie tray or dessert spread and are excellent gifts for special occasions.
How To Make Lemon-Infused White Chocolate Truffles Step By Step
Place the white chocolate chips or buttons in a medium heat-proof mixing bowl. Add the lemon juice and lemon extract, and set aside. Keep a fine mesh strainer handy as you will need it to catch the lemon zest.
Heat the butter and lemon zest in a small saucepan over low heat until the butter is melted.
Stir in the heavy cream and cook just until the mixture begins to simmer.
Pour the cream mixture through the strainer over the white chocolate chips or buttons.
Whisk until the white chocolate chips or buttons are melted, and the mixture is smooth and creamy.
Cover the bowl with plastic/cling wrap, pressing the plastic directly onto the surface of the chocolate to ensure no film develops on the surface as the mixture cools.
Refrigerate the truffles mixture for at least 2 hours or overnight to ensure it is chilled and ready to be molded.
Using a melon baller, a small ice cream scoop, or a teaspoon, scoop out small sections from the chilled lemon truffles mixture and form them into balls with your hands.
Roll each ball in powdered sugar and place it on a baking sheet lined with parchment paper.
Chill the lemon-infused white chocolate truffles in the refrigerator until firm, or for about 30 minutes to 1 hour. Enjoy!
- When you add the heavy cream to the melted butter, please do not allow it to simmer for more than a couple of seconds, or it will get too hot and separate. If that happens, the result would be an oily goo instead of a smooth and creamy mixture, and you’ll need to throw it out and start over.
- If the ganache is too soft while you’re making the balls, place it again in the refrigerator until firm.
- Before you start rolling the truffles, make sure you have all the ingredients ready. For a perfect, light, and even coating, sift the powdered sugar first.
- Serve the truffles chilled; otherwise, they get very soft at room temperature.