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Lemon Truffles

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These truffles are made with white chocolate and scented with fresh lemon zest. So easy to make, these treat is ideal for any occasion.

If you are fan of chocolate truffles, you will love our lemon truffles made with white chocolate and scented with fresh lemon.

These sweets are one of the simplest to make and require only a few ingredients. Ideal choice for any occasion - as everyday treat, holiday special sweets or even a amazing food gift. Let's check how to make these creamy zesty lemon truffles.

how to make lemon truffles

The base of these lemon truffles is white chocolate ganache made from white chocolate and whipping cream with addition of some butter and lemon zest.

making lemon truffles

So, first chop chocolate and place in a heatproof bowl. Place the bowl over a saucepan of simmering water. Heat cream, butter and finely grated lemon zest until simmering point then pour over the chocolate.

Stir until completely melted and you get an amazing smooth texture. The mixture need to be cooled in the fridge for at least 2 hours, so take this in consideration when making the truffles. 

Once the mixture is ready, scoop mounds and roll into balls and place them on a tray lined with aluminium foil. Place them in the freezer for about 20 minutes. 

coating lemon truffles into white chocolate

Our lemon truffles are coated into white chocolate which gives them amazing crunch coating. For doing this, broke white chocolate bar into smaller pieces and melt on the "bain marie".

Add a few drops of yellow food colouring to accent the colour - you can skip this step if you don't have the colouring.

Once chocolate is melted, leave to cool for a minute. Drop prepared truffles into the chocolate and lift out with a fork. Place them on a tray lined with aluminium foil or baking paper. Sprinkle each truffles with some finely grated lemon zest for decoration. Place back in the fridge to set, until ready to serve or give away.

storing lemon truffles

It's the best to keep the truffles in a storage container between sheets of baking paper and store in the fridge for about 1 week. For the best texture and flavour take out from the fridge 30 minutes before serving. Freeze for up to 2 months, then defrost overnight in the fridge.

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lemon truffles

MAKES: 16 truffles
COOKS IN: 30 minutes plus cooling time
LEVEL: Moderate


For the truffles

  • 200g white chocolate, finely chopped
  • 40ml whipping cream or heavy whipping cream (4 tablespoons)
  • 30g butter, cutted into smaller pieces
  • finely grated zest of 1 lemon

For the coating

  • 250 - 300g white chocolate
  • yellow gel food colouring (optional)
  • finely grated zest of 1 lemon, for decoration


  1. FOR THE TRUFFLES, heat whipping cream, butter and grated lemon zest in a small saucepan until it just start to simmer. Remove from the heat and leave for 5 minutes.

  2. Place chopped white chocolate in a heatproof bowl and place the bowl over a saucepan of gently simmering water.

  3. Pour whipping cream over the white chocolate. Stir gently using a silicon spatula until you get a smooth and creamy texture. Place cling film over the top and keep in the fridge for about 1 - 1.5 hour until firm enough to scoop.

  4. Using a teaspoon, scoop truffles from the mixture and roll in a perfect ball shape. You can use gloves to keep mixture from warming up in your hands. If the mixture becomes too soft, place briefly in the fridge to firm, then continue to make truffles.

  5. Once all truffles are made, place them on the small tray or plate lined with aluminium foil and place in the freezer for about 10 minutes.

  6. FOR THE COATING, broke the white chocolate into smaller pieces and place in a heatproof bowl over a pan of simmering water. Stir until the chocolate is melted. Add 5 - 6 drops of yellow gel food colouring and stir.

  7. Using two forks, dip each ball into the melted white chocolate and place back to the plate lined with aluminium foil. Sprinkle each truffles with some grated lemon zest for decoration. Keep truffles in the fridge to set.

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