Lemon Truffle Variations
Add some coconut: Roll the truffles in finely shredded coconut instead of coarse sugar for a tropical twist. The coconut adds texture and pairs beautifully with the citrus.
Decorate with a drizzle: Melt extra white chocolate and drizzle it over the finished truffles for a bakery-style finish. It looks impressive and adds an extra layer of sweetness.
Give it a boozy boost: Swap in a splash of limoncello for part of the extract for a slightly more complex lemon flavor. It adds depth without overpowering the truffles.
Make it pretty in pink: Roll or garnish the lemon truffles with freeze-dried raspberry powder for a sweet-tart contrast. It turns these truffles into a very chic little dessert situation.
How to Store Lemon Truffles
Store lemon truffles in an airtight container in the refrigerator to keep them firm and fresh. Because they’re made with cream, they do best when kept chilled, especially if your kitchen runs warm. Let them sit at room temperature for a few minutes before serving so the centers soften slightly.
How long do lemon truffles last?
Lemon truffles last about one week in the refrigerator when stored properly. After that, the texture can start to change and the flavor won’t be as bright.
Can you freeze lemon truffles?
Yes, you can freeze lemon truffles for up to two months. Freeze them in a single layer first, then transfer them to a container, stacking them if necessary. Thaw in the refrigerator before serving.
Lemon Truffle Tips
Why did my melted white chocolate separate?
Melting chocolate can be a tricky business. It can separate if it gets too hot or comes into contact with too much liquid too quickly. To fix this, gently reheat the chocolate and stir slowly, or add a small amount of warm cream to bring it back together.
Why isn’t the sugar sticking to the outside of the truffles?
The sugar won’t stick if the truffle surface is too dry or too cold. Roll the truffles while they’re still slightly soft so the coating has something to cling to, or lightly warm the truffles in your hands before rolling.
Ingredients
3/4 cup heavy whipping cream
1 tablespoon grated lemon zest
18 ounces white baking chocolate, coarsely chopped
1 teaspoon lemon extract
Coarse yellow sugar
Confectioners’ sugar
Directions
1
Place chocolate in a large bowl. In a small saucepan, bring cream and zest just to a boil. Pour over chocolate; let stand 3 minutes. Stir with a whisk until smooth. Stir in extract.
2
Pour into an 8-in. square pan. Chill for 20 minutes or until slightly hardened.
3
Using a melon baller or spoon, scoop out and shape into 1-in. balls. Roll half in coarse yellow sugar; roll remaining half in confectioners’ sugar. Store in an airtight container in the refrigerator.
Nutrition Facts
1 truffle: 56 calories, 4g fat (2g saturated fat), 5mg cholesterol, 8mg sodium, 5g carbohydrate (5g sugars, 0 fiber), 1g protein.
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