White Chocolate and Lemon Truffles Recipe
Delightfully creamy and zesty, these white chocolate and lemon truffles combine the smooth richness of white chocolate ganache with the fresh brightness of lemon zest and extract. Perfectly bite-sized and coated either in icing sugar or a thin shell of melted white chocolate, these no-bake truffles make an elegant treat for gifting or enjoying as a sophisticated dessert.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 30 minutes
- Yield: 30 truffles
- Category: Dessert
- Method: No-Cook
- Cuisine: Western
Ingredients
Truffles
- 250g (1.25 cups) good quality white chocolate, finely chopped
- 100ml (0.25 cup) double cream (US – heavy/thickened cream)
- 25g (1 tbsp) unsalted butter
- 1 lemon, zest only
- 1.5 tsp lemon extract
Toppings
- Icing sugar, for rolling
- 75g (0.25 cup) good quality white chocolate, melted, for coating (optional)
Instructions
- Prepare the baking tin: Line a small, shallow baking tin with baking paper to prevent sticking and for easy removal of the ganache once set.
- Melt the base ingredients: Place the finely chopped white chocolate, double cream, and unsalted butter into a saucepan over low heat. Stir continuously until all ingredients have fully melted and combined smoothly, forming a glossy ganache.
- Add lemon flavor: Remove the saucepan from heat, then stir in the lemon zest and lemon extract thoroughly to ensure the lemon flavor is evenly distributed throughout the ganache.
- Chill the ganache: Pour the ganache mixture into the prepared baking tin. Refrigerate for 2 to 3 hours, or overnight, until the ganache is firm but still scoopable.
- Shape the truffles: Once set, use a large teaspoon to scoop out portions of ganache. Roll each portion into a smooth ball using your hands. Place the truffles on a lined baking tray and chill in the refrigerator for a further 20 minutes to firm up.
- Prepare coatings: Set out a bowl of icing sugar. If using the melted white chocolate coating, melt 75g of white chocolate in the microwave in 20-second bursts, stirring between each burst until smooth.
- Coat the truffles: Remove the truffles from the fridge and roll them first in icing sugar. To coat in melted white chocolate, use a fork to dip each truffle into the melted chocolate, turning to coat evenly. Shake off any excess chocolate and return the coated truffles to the fridge to set the coating.
Notes
- This recipe requires precise measurements for the ganache to set correctly; it is recommended to use a kitchen scale rather than volume measurements.
- The ganache, once set, remains scoopable and will not harden completely.
- If your ganache does not set properly, it’s likely due to inaccurate ingredient measurements.
- Store truffles in an airtight container or cellophane bag in the refrigerator; they will keep for up to one week.
- Truffles can be frozen for up to one month for longer storage.
