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Lemon Truffles

Lemon Truffles

YIELD 20 truffles


  • 200 g (7 oz.) white chocolate (from good quality chocolate bars, not chips), coarsely chopped
  • 1/4 cup (60 ml) heavy cream
  • 2 tablespoons (30g) unsalted butter
  • zest from 3 medium lemons
  • 2 teaspoons freshly squeezed lemon juice


  • 1/4 cup (30g) powdered sugar , sifted
  • zest from 1/2 lemon


  1. Place chopped chocolate, cream and butter in a medium heat-proof bowl. Microwave in 20-second intervals, stirring in between each interval, until melted. Alternatively, set it over a saucepan of simmering water, stirring occasionally. Stir in lemon zest (from 3 lemons) and lemon juice. Cover the bowl and chill in the refrigerator for at least 3 hours or until firm.

  2. Combine powdered sugar and zest (from 1 lemon) in a small bowl, tossing it well with your fingers or a fork. Take chocolate mixture out of the fridge. Using a small ice cream scoop, teaspoon, or melon baller, scoop out small sections and form them into balls with your hands (mine were 12g each, 1-inch in diameter, but you can make them any size you want). If they are soft, place in the refrigerator until firm. Roll each ball in the sugar-lemon mixture and place on a baking sheet lined with parchment paper. Refrigerate until firm.

  3. Store truffles in the refrigerator in an airtight container for up to a week. Serve chilled.