What we love about these truffles are that they are delicious and creamy as well as attractive. So easy to make, these truffles are ideal for any occasion.
If you love lemony sweets, these simple white chocolate truffles scented with lemon are an ideal choice for you. For making them you will need only a few ingredients so be sure they are of the best quality. These truffles are elegant enough to be serve as a part of your holiday dessert table and makes also a great choice for food gift to your loved ones.
Let's check how to make these super creamy lemony truffles.
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Ingredients for making lemon truffles
The base of these lemon truffles is white chocolate ganache made with pure white chocolate and heavy whipping cream with addition of some butter and freshly grated lemon zest.
- WHITE CHOCOLATE: for this recipe you will need around 500g white chocolate (200g for truffles and around 300g for coating). Use a block of quality white chocolate such as Ghirardelli, Baker's or Lindt brands. Do not use chocolate chips as they are not ideal for melting.
- (HEAVY) WHIPPING CREAM: use whipping cream with high content of fat - 33 - 36% to make truffles creamy and rich.
- BUTTER: small amount of butter makes these truffles extra creamy.
- FINELY GRATED LEMON ZEST: use organic lemons and grate the zest just before adding to the truffle mixture.
how to make these simple lemon truffles
Making lemon truffles is so easy. Just make following steps:
- Combine chopped white chocolate and whipping cream in a heatproof bowl and place the bowl over a saucepan of simmering water and stir until melted. Remove from heat, add butter and finely grated lemon zest and stir to get a smooth texture.
- Cool the mixture in the fridge for about 2 - 3 hours - it depends on the chocolate and heavy whipping cream you use.
- Once the mixture is ready, scoop mounds and roll into balls and place them on a small tray or plate lined with aluminium foil. Place them in the freezer for about 20 minutes.
coating lemon truffles
Our lemon truffles are coated into white chocolate which gives them another layer of white chocolate. For coating you will need to broke white chocolate into smaller pieces and melt in a heatproof bowl set over a pan of simmering water.
Once the chocolate is melted, leave to cool for a minute the drop harden truffles one by one into it. Using two forks lift truffles from the chocolate and wait until the excess of coating drops the place truffles on the lined tray. Sprinkle each truffle with some grated lemon zest and place all back to the fridge to set.
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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MAKES: 16 truffles
COOKS IN: 40 minutes plus cooling time
For the truffles
- 200g (7 ounces) white chocolate, finely chopped
- 60ml (1/4 cup) (heavy) whipping cream (33 - 36% milk fat)
- 30g (2 tbsp) butter, cutted into smaller pieces
- finely grated zest of 1 lemon
For the coating
- 280g (10 ounces) white chocolate
- finely grated zest of 1 lemon, for decoration
- FOR THE TRUFFLES, place chopped white chocolate in a heatproof bowl and place the bowl over a saucepan of gently simmering water. Add heavy whipping cream and stir until completely melted.
- Remove from the heat, then add butter and finely grated lemon zest and stir to combine and you get a smooth and creamy texture. Leave to cool for about 10 minutes.
- Place cling film over the top of the mixture and keep in the fridge for about 2 hours until firm enough to scoop.
- 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.
- 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.
- 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 completely melted.
- 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.