These lemon-flavored truffles are rich and creamy. They are easy to make and only require 3 ingredients. The truffles store well and can easily be decorated for serving at a party or for gifting.

These truffles are an easy candy to make. You can also decorate them with drizzles, sprinkles, or gold dust to make them even more festive. I love working with citrus this time of year and the added fresh lemon flavor helps balance out the richness of the truffles.

Ingredients

• Lemon
• White Chocolate Chips
• Heavy cream

Lemon: This recipe uses fresh lemon zest and lemon juice to add lemon flavor to the truffles. You can also add a little bit of lemon extract if you prefer a stronger lemon flavor.

White chocolate chips: White baking chips are melted down and used for both the creamy ganache center and for coating the truffles.

Heavy cream: Heavy cream is added to the white chocolate chips to create a smooth, rich ganache filling.

How to Make Lemon Truffles

• Some of the white chocolate chips are first combined with heated heavy cream and stirred until the chocolate is fully melted and smooth. Lemon juice and zest is then stirred in. The mixture is then placed into the fridge to firm up.
• Once set, use a 1 tablespoon cookie scoop to scoop up the filling and roll into smooth round balls. Place the balls into the freezer until solid.
• Melt the remaining white chocolate chips until smooth. When the chocolate balls are frozen, dip and coat them in the melted chocolate.

Expert Tips

• This recipe uses white baking chips. White baking chips can be more difficult to melt compared to other chocolate chips so I recommend using a new, unopened bag when making this recipe. In addition, choose a premium brand of white baking chips. Some of the cheaper generic store brands do not melt well.
• These truffles have a light lemon flavor with most of the flavor coming from the lemon zest. If you prefer a stronger lemon flavor, you can stir in 1-2 drops of lemon extract to the ganache filling.
• To help have a smooth coating, you can stir in a little coconut oil to the melted chocolate which will thin out the chocolate and can make it easier for dipping and coating.
• Make sure to only add the lemon zest and juice after the chocolate ganache filling is melted and smooth. Adding it too early can cause the chocolate to seize.

More Truffle Recipes

• 2 Ingredient Chocolate Truffles
• 2 Ingredient Coconut Truffles
• 3 Ingredient Strawberry Truffles

3 Ingredient Lemon Truffles

Servings: 20 truffles

Prep Time: 15 minutes minutes

Cook Time: 4 minutes minutes

Total Time: 19 minutes minutes

Course: Dessert

Cuisine: American

These lemon flavored chocolate truffles are smooth, rich and creamy. They are just 3 ingredients and easy to make. The truffles can easily be decorated to bring to a party or for gifting.

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Ingredients

• 4 1/2 cups (769 g) white baking chips divided, see notes before starting
• 2 fl oz (59 ml) heavy cream
• 1 tbsp (0.5 fl oz/15 ml) lemon juice + 1 tsp lemon zest

Instructions

• Add 2 cups of white baking chips to a medium or large microwave-safe bowl. Heat heavy cream in the microwave until it is very hot, but not boiling. Pour over the chocolate. Gently stir with a spatula to melt the chocolate. Your chocolate should be partially melted, but not fully melted. Heat the chocolate mixture in the microwave for about 15-20 seconds and then stir until the chocolate is fully melted and smooth. Gently stir in the lemon juice and zest. Make sure the lemon is added at the end, otherwise it could cause the chocolate to seize. Also don't add more lemon juice than the recipe calls for because it will make the ganache too soft.
• 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 it 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 the filling between your palms until you have a smooth round ball. Place the ball onto a baking sheet lined with parchment paper. Repeat with the 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.
• When the truffle balls are almost ready, add remaining 2.5 cups of white baking 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: Some people find it easier to have a smooth coating if you add a little coconut oil to thin out the chocolate. If desired, stir in melted coconut oil, 1 tsp at a time, until you have a chocolate that has a thin enough consistency for coating/dipping smoothly and easily.
• When balls are frozen, remove them from the freezer. Use two forks or whatever dipping tool you prefer, 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 the remaining balls.
• If desired, decorate the truffles with chocolate drizzle, sprinkles, lemon zest or gold dust (if adding lemon zest, make sure it is completely dry before adding it on top).
• Place chocolate truffles back into fridge until the chocolate coating is set. Store truffles in an airtight container in the fridge until ready to serve.

Notes

• White baking chips Note 1: This recipe has only been tested with white baking chips. I have not tested it with real white chocolate so please make sure to use white baking chips and not bars of white chocolate. In the US, white baking chips are often referred to as white chocolate chips, which is why I use the two terms interchangeably. However white baking chips are not made with cocoa butter, so they are always labeled white baking chips or white morsels. 
• White baking chips Note 2: White baking chips can be a little more difficult to melt than other types of chocolate chips. I recommend using a premium brand and starting with a new, not-yet-opened bag. Some cheaper brands don't melt well. In addition, if your baking chips are old or were previously opened and exposed to air, they also don't melt well.
• White baking chips Note 3: Avoid using chocolate that doesn't contain any dairy or dairy substitute such as Enjoy brand chocolate chips. The truffles need dairy or a dairy substitute to keep the chocolate creamy.
• I used Nestle white baking morsels to make this fudge. (Amazon | Target | Walmart)*
• *These product links are affiliate links. This means I earn a commission from qualifying purchases.
• Make sure you add the lemon juice and zest at the end. If you add it too early, it will cause the chocolate to seize. If you prefer a stronger lemon flavor, don't add more lemon juice because it will make the ganache too soft. Instead, you can add 1-2 drops of lemon extract at the same time you add the lemon juice and zest.
• Estimated nutrition assumes 3 1/2 cups white chocolate chips because a lot of the coating does not end up on the truffle balls but you do need to melt more chocolate than needed so that you can easily dip and coat.

Nutrition

Serving: 1truffle, Calories: 181kcal, Carbohydrates: 19g, Protein: 0.2g, Fat: 10g, Saturated Fat: 8g, Sodium: 22mg, Fiber: 0.002g, Sugar: 19g, NET CARBS: 19

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

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