Description
Creamy, no-bake lemon white chocolate truffles with a bright citrus twist and a delicate powdered sugar coating.
Ingredients
1 cup white chocolate chips
1/4 cup butter
Zest of 1 lemon
3 tablespoons heavy whipping cream
1/2 teaspoon lemon extract
1/4 teaspoon vanilla extract
2–3 drops yellow food coloring
1/4 cup powdered sugar (for coating)
Instructions
- Place the butter and heavy whipping cream in a small saucepan over low heat. Stir gently until melted and warm, without boiling.
- Add the white chocolate chips and stir continuously until completely smooth and creamy. Remove from heat.
- Stir in the lemon zest, lemon extract, vanilla extract, and yellow food coloring until evenly combined.
- Transfer the mixture to a bowl, cover, and refrigerate for 1 to 2 hours, until firm enough to scoop.
- Use a small cookie scoop or spoon to portion the mixture, then roll each portion between your palms to form smooth balls.
- Roll each truffle in powdered sugar until evenly coated.
- Refrigerate again for 20 to 30 minutes to fully set before serving.
Notes
For a smoother shell, dip chilled truffles in melted white chocolate instead of powdered sugar.
Add extra lemon zest for a stronger citrus flavor.
Roll in shredded coconut or crushed graham crackers for variation.
Store in an airtight container in the refrigerator for up to 1 week, separating layers with parchment paper.
Freeze for up to 2 months and thaw overnight in the refrigerator before serving.
If mixture is too soft to roll, chill longer or freeze for 15–20 minutes.
Food coloring is optional and does not affect flavor.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 truffle
- Calories: 110 kcal
- Sugar: 10 g
- Sodium: 20 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
