These lemon flavored chocolate truffles have a smooth and creamy filling. They need just 3 ingredients and are easy to make. The truffles can be easily be customized and store well for gifting or making ahead for an event.
A close-up of Lemon Chocolate Truffles

These truffles are so rich and creamy. The lemon flavor adds a nice bright zesty addition to the truffles. I also love that you can customize the truffles to suit your personal preferences. If you like dark or bittersweet chocolate, you can coat them in dark chocolate. If you prefer sweeter milk chocolate, you can coat them in milk chocolate. You can also add sprinkles and other decorations on top.

Ingredients

  • Dark chocolate chips
  • Heavy cream
  • Lemon zest

Dark chocolate chips: The truffle filling is made with dark or bittersweet chocolate chips which are melted down to make the ganache filling. I also coated the truffles in melted dark chocolate. If you prefer white chocolate, I also have lemon truffles made with white chocolate.

Heavy cream: Heavy cream is added to the melted chocolate for a smooth, rich and creamy ganache filling.

Lemon zest: Fresh lemon zest gives these truffles their lemon filling. You do want to use just lemon zest and not lemon juice. Lemon juice will add too much liquid to the filling and prevent it from setting.
A lemon chocolate truffle cut in half

How to Make Lemon Chocolate Truffles

  • The heavy cream is first heated until almost simmering. Pour it over the chocolate chips. Stir until the chocolate is fully melted and smooth. Once the chocolate is smooth, add the lemon zest, stirring briefly until it is evenly incorporated.
  • Place the chocolate filling into the fridge to set. Once set, scoop 1 tablespoon balls of filling, rolling them between your palms to form smooth round balls. Place the round balls onto a parchment lined baking sheet and place into the freezer to freeze solid.
  • When your filling is close to being ready, melt additional dark chocolate chips for coating.
  • Remove balls from the freeze and coat in chocolate. If desired, you can also garnish with chocolate drizzles, sprinkles, lemon zest or any other decorations. Place chocolate truffles briefly back into the fridge until chocolate coating is set.

Truffles drizzled in chocolate and topped with lemon zest

Expert Tips

  • These truffles have a bittersweet level of sweetness since they are made with bittersweet chocolate. If you prefer sweeter chocolate, you can coat the truffles in semisweet, milk or white chocolate.
  • Make sure to only use lemon zest and not lemon juice for the filling. Also make sure you only stir in the lemon zest at the end. Adding it too early can cause the chocolate to seize.
  • If you want to garnish the truffles with additional lemon zest, make sure the lemon zest for garnish is fully patted dry before sprinkling on top of the chocolate. If the zest is wet, it will discolor the chocolate coating.

Lemon chocolate truffles on parchment paper

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3 Ingredient Lemon Chocolate Truffles

These lemon flavored chocolate truffles are smooth and creamy with a bright zesty lemon finish. They are just 3 ingredients and easy to make and customize. They are great for gifting or making ahead for a party or event.
Servings: 18 truffles
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Ingredients

  • 3 1/2 cups (546 g) dark chocolate chips, divided, see note before starting
  • 4 fl oz (1/2 cup/ 118 ml) heavy cream
  • 2 tsp (1.3 g) lemon zest

Instructions
 

  • Add 227 grams (about 1.5 cups) chocolate chips to a medium or large microwave-safe bowl. Heat heavy cream in a small saucepan until simmering. Alternatively, you can microwave the heavy cream until it is very hot, but not boiling. Pour over the chocolate. Gently stir with a silicone spatula until chocolate is fully melted and smooth. If you still have some chocolate not melting, you can heat the chocolate mixture in the microwave for about 15-20 seconds and then stir until fully melted. Stir in lemon zest. Make sure you stir in the lemon zest last so it doesn’t cause the mixture to seize.
  • Place mixture into the fridge to set. This will take about 1 hour. You want the mixture firm enough so that you can scoop and roll into balls. If your filling becomes too firm you can let it sit out at room temperature until soft enough to scoop.
  • Use a 1 tbsp cookie scoop to scoop the filling. Roll filling between palms until you have a smooth round ball. Place onto a baking sheet lined with parchment paper. Repeat with remaining filling, making sure the finished balls do not touch when they are placed onto the baking sheet.
  • Place balls into the freezer until completely solid. This should only take about 15-20 minutes.
  • Meanwhile, add remaining dark chocolate chips to a microwave-safe bowl and heat in 15-30 seconds, stirring in between with a spatula, until chocolate is completely melted and smooth. Optional step: If you prefer a thinner chocolate coating, you can add a little melted coconut oil to the chocolate, adding 1 tsp at a time until the chocolate reaches your desired dipping consistency.
  • Remove frozen balls from freezer. Use forks (or whatever your favorite dipping tool is) to dip each ball into the melted chocolate, making sure to cover it completely. Gently shake off any extra chocolate and make sure coating is smooth and even, and carefully place the coated balls back on the parchment sheet. Try to wipe off as much of the bottom puddle of chocolate that the coated ball makes when it touches the parchment paper. Repeat with remaining chocolate balls.
  • If desired, decorate your truffles now. Mine have thin drizzles of chocolate and lemon zest. If you want to add lemon zest as garnish, make sure it is completely patted dry before adding it, otherwise it will discolor the chocolate shell.
  • If needed, place chocolate truffles back into fridge until the coating is set. Keep truffles in the fridge or freezer in an airtight container until ready to serve.

Notes

  • Dark chocolate note: Use dark chocolate chips (sometimes labeled bittersweet chocolate chips) that contain between 50-60% cocoa. I don't recommend higher than 60% cocoa because the filling will be too firm. Also make sure your dark chocolate chips contain lecithin. Avoid brands like Enjoy Life that don't contain any lecithin because that ingredient is needed to help keep the chocolate smooth. I also recommend using a dark chocolate that has dairy or a dairy substitute, as this also helps the chocolate be creamy.
  • If possible, weigh the chocolate chips for the filling rather than using cup measurements. Size of chocolate chips vary depending on the brand, so cup measurement isn't as accurate.
  • I used Ghiradelli 60% cacao bittersweet chocolate chips (Amazon | Target)*
  • I use an OXO 1 tablespoon cookie scoop.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
  • Estimated nutrition assumes 2.75 cups of chocolate used since not all of the chocolate ends up on the truffles.
Serving: 1truffle, Calories: 150kcal, Carbohydrates: 13g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Sodium: 2mg, Fiber: 2g, Sugar: 10g, NET CARBS: 11
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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