These Lemon Truffles are silky, smooth white chocolate ganache balls infused with bright lemon flavor and rolled in sprinkles or powdered sugar. They’re simple to make, require no baking, and deliver an irresistibly creamy, tart-sweet bite that’s perfect for gifting, parties, or stashing in your freezer for future lemony cravings.
Why You’ll Love This Recipe
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Easy and beginner-friendly: With just five ingredients and simple steps, even first-time candy makers can pull off these truffles effortlessly.
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Bright, zesty flavor: The lemon extract gives a fresh and tangy punch that balances the sweetness of the white chocolate.
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Customizable coating: Roll them in sprinkles for a fun pop of color or powdered sugar for a classic candy look.
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No bake: No oven required, making these perfect for hot weather or quick prep.
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Make-ahead friendly: These truffles store well in the fridge and freezer, so you can prepare them in advance.
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Perfect for any occasion: Elegant enough for holidays, fun enough for kids’ parties, and easy enough for everyday indulgence.
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Smooth ganache texture: The rich ganache center is creamy and luxurious, making these feel like gourmet confections.
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Small batch or big batch: Easily scale the recipe up or down to fit your needs.
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Festive and giftable: With their vibrant coating and rich flavor, they make excellent edible gifts.
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Gluten-free: Naturally gluten-free, these truffles are great for a variety of dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
white chocolate (high-quality bar chocolate like Ghirardelli or Lindt)
unsalted butter, softened
heavy cream
lemon extract
powdered sugar or sprinkles, for coating
Directions
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Place chocolate and butter in a bowl: Chop white chocolate into small pieces and place in a heatproof bowl. Add the softened butter on top. Do not mix.
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Heat the cream: In a small saucepan, bring the heavy cream just to a boil over medium heat. Remove from heat and whisk in the lemon extract carefully (it will bubble slightly).
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Make the ganache: Pour the hot cream mixture over the chocolate and butter. Let sit briefly, then stir gently in one direction with a wooden spoon until smooth and fully melted.
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Cover and chill: Press plastic wrap directly onto the surface of the ganache and let it cool to room temperature for 1 hour. Then refrigerate for at least 6 hours or overnight until firm.
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Prepare for rolling: Line two large baking sheets with parchment paper. Place your chosen coating (powdered sugar or sprinkles) into a small bowl.
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Roll the truffles: Scoop out the chilled ganache using a melon baller or teaspoon. Roll between your hands to form smooth balls.
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Coat and chill: Roll each truffle in the sprinkles or powdered sugar and place on the prepared baking sheet. Repeat until all the ganache is used.
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Serve or store: Serve immediately or chill until ready to enjoy.
Servings and timing
Servings: 30 truffles
Prep time: 40 minutes (plus chilling)
Chill time: At least 6 hours (preferably overnight)
Total time: 6 hours 40 minutes
Variations
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Lemon zest: Add finely grated lemon zest to the ganache for a touch of natural citrus aroma (in small amounts to avoid extra moisture).
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Coconut coating: Roll in shredded coconut instead of sprinkles or sugar for a tropical twist.
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Lemon sugar: Mix powdered sugar with a hint of lemon zest for a zesty coating.
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Dairy-free option: Use dairy-free white chocolate and plant-based cream and butter alternatives.
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Color themes: Use colored sprinkles to match holidays or events (pastels for Easter, red/green for Christmas, etc.).
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Add crunch: Mix in crushed cookies or graham crackers to the ganache before chilling.
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Flavor twist: Swap lemon extract for orange, raspberry, or almond for a different flavor profile.
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Coated in chocolate: Dip in melted white or dark chocolate for a shell coating.
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Mini truffles: Use a smaller scoop for bite-sized treats perfect for dessert trays.
Storage/Reheating
Store lemon truffles in an airtight container in the refrigerator for up to 2 weeks. They’re best served chilled but can sit out at room temperature for a couple of hours when serving.
To freeze, place truffles in a single layer in a freezer-safe container and freeze for up to 6 months. Let thaw in the fridge overnight or at room temperature for about 1 hour before serving.
FAQs
Do I need to use fresh lemons for lemon truffles?
No. This recipe uses lemon extract, which provides a concentrated lemon flavor without adding excess moisture that would affect the ganache texture.
Can I use lemon juice instead of lemon extract?
It’s not recommended. Lemon juice adds too much liquid and not enough flavor intensity to work well in this ganache-based recipe.
Why did my ganache turn out too soft or runny?
This could be due to using low-quality white chocolate or chocolate chips instead of bar chocolate. Proper emulsification is also key—stir slowly and in one direction until smooth.
Can I double or triple the recipe?
It’s best to make the recipe as written. Scaling up candy recipes can affect consistency and texture due to temperature and ingredient ratio changes.
What’s the best white chocolate to use?
High-quality white chocolate bars like Ghirardelli or Lindt work best. Avoid chips or melting wafers, which often contain stabilizers that can interfere with ganache setting.
How can I fix runny truffle batter?
Try melting and stirring in a bit more white chocolate, then re-chilling. You can also freeze the mixture to make rolling easier, though results may vary.
Can I use other coatings besides sprinkles or powdered sugar?
Yes, you can coat the truffles in cocoa powder, shredded coconut, crushed cookies, sanding sugar, or dip them in melted chocolate.
Do these need to be refrigerated?
Yes. Because of the cream and butter content, these truffles should be stored in the fridge and served cold or at room temperature.
Can I make these truffles with dark or milk chocolate?
You could, but you’ll need to adjust the cream ratio since white chocolate has a different fat content. This recipe is specifically designed for white chocolate.
Are these safe to ship or gift?
Yes, if properly packed and kept cool. They travel best in winter or with an ice pack if mailing during warmer months.
Conclusion
Lemon Truffles are proof that making candy at home doesn’t have to be intimidating. With just a few simple ingredients and some chill time, you can whip up a batch of these creamy, citrusy bites that taste as good as they look. Whether you’re making them for a party, gifting them during the holidays, or just treating yourself to a little indulgence, these lemon truffles are a sweet, tangy delight that’s always worth the effort.
