Easy Lemon Truffles
Deliciously soft and creamy lemon-infused white chocolate centres sealed in a white chocolate shell. These no-bake lemon truffles are a lemon lover's dream!
Servings: 20 - 22 truffles
Calories: 245kcal
Ingredients
For the Truffles
- 16 oz (450g) white chocolate coarsely chopped
- ¾ cup (180ml) double/heavy cream
- ¼ cup (56g) unsalted butter
- 1 teaspoon lemon extract
For the Coating
- 12 oz (350g) white chocolate coarsely chopped
- 1 ½ tablespoons vegetable oil
Instructions
For the Truffles
- Add the chocolate, cream, butter, and lemon extract to a large microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Cover and refrigerate for at least 2 - 4 hours (or overnight) until completely firm.
- Line a large baking tray with parchment or wax paper.
- Roll the mixture into 1oz balls, and place them onto the prepared baking tray. If the chocolate becomes too sticky to handle, roll in icing sugar to make the process easier.
- Freeze the truffles for 30 minutes.
For the Coating
- Add the chocolate and oil to a microwave-safe bowl, and heat in 30 second intervals, stirring after each one, until melted and smooth.
- Dip each truffle into the melted chocolate and place back onto the baking tray.
- Before the chocolate sets, sprinkle with lemon zest if desired.
Video
Notes
Truffles can be kept in an airtight container at room temperature for 3-4 days, or refrigerated for up to 2 weeks. They also freeze well for up to 2 months. Thaw overnight in the fridge.