Lemon Truffles | Swanky Recipes (2024)

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• Baking, Cookies, Desserts

[dropcap size=small]I[/dropcap]love making truffles and when I saw a truffle recipe combining white chocolate and lemon, I knew I had to make it. This Lemon Truffles recipe is great for springtime or Mother’s Day. What I love about these Lemon Trufflesis that the filling is soft and creamy. They are out-of-this-world, good! The sanding sugar adds a nice texture to this rich dessert. Today I’m excited to be sharing lemon truffles. These truffles are going straight on my holiday bake list. They are so easy and SO delicious. They are gourmet enough to serve while entertaining. With each bite you will get a hit of creamy, rich, white chocolate lemon with little candied lemon zest. The sanding sugar adds texture to this otherwise rich dessert.

I have seen adaptions of this Lemon Truffles recipe all over, however, this recipe is golden. These Lemon Trufflesdo not fall apart and melt when left out for entertaining. The key here is the less liquid, the more solid of a truffle. This recipe is still creamy and rich without the extra liquid that so many people have complained about. Here’s a thought too, if this creamy mixture is too soft, remelt it and add more chocolate then refrigerate again.

Ingredients

1 1/4 cup (10 ounces) high-quality white chocolate, chopped (I usedChocoley.com)
2 tablespoons unsalted butter
5 tablespoons heavy cream
1 teaspoon corn syrup
2 teaspoons lemon extract
1 1/2 tablespoons lemon zest, finely chopped
Yellow sanding sugar, coating (I used Chocoley.com)
White sanding sugar, for coating (I used Chocoley.com)
Mini edible spring flower sprinkles (I used Chocoley.com)

Directions

Zest lemon and finely chop. Heat white chocolate and butter according to directions. In a small saucepan over low heat, add

heavy cream and lemon zest. Remove chocolate from heat once melted. Add corn syrup and lemon extract to heavy cream

mixture. Combine heavy cream mixture and white chocolate mixture. Stir for a few minutes allowing the heat to smooth

mixture out. Then cover bowl and place in refrigerator for 1-2 hours, until hard.

Next, using a spoon or small scoop, scoop about 1-2 teaspoons of hard mixture and roll between hands to form a ball. Roll into

yellow or white sanding sugar and place on a prepared baking sheet with parchment paper. Keep faucet water running on low

and a kitchen towel near by to slightly wash and slightly dry hands in between rolling and sugaring truffles. Melted chocolate

may stick to hands when warmed, so gently wash. Repeat and refrigerate until ready to serve.

Notes

• These truffles will not hold shape if more liquid is added. I have tried with more liquid (1 tablespoon more) and at room temperature, they do not hold well for long. It is best to use less liquid so they hold a “truffle” shape ballThese truffles will not hold shape if more liquid is added.
• Lightly wash hands and dry under kitchen faucet in between truffle rolling and sugaring. Chocolate may slightly meltcausing a sticky coating on hands.