Best of Swanky Recipes/ Desserts/ Gluten Free Recipes

Lemon Truffles


Lemon-Truffles-Recipe

[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 Truffles is 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 Truffles do 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 used Chocoley.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)

Edible Confetti Mini Flowers - Chocoley

Mini Edible Spring Confetti Flowers

White Gourmet Sanding Sugar

Gourmet White Sanding Sugar

Pastel Yellow Gourmet Sanding Sugar

Pastel Yellow Gourmet Sanding Sugar

Bada Bing Bada Boom White Chocolate molding

Bada Bing Bada Boom Candy and Molding Formula White Chocolate


Lemon Truffles with White Sanding Sugar

Directions Lemon Truffle Balls 3

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.

 

White Chocolate Lemon Truffles 7

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.

 

White Chocolate Lemon Truffle ball 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 ball These 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 melt causing a sticky coating on hands.

 

 

 

 

 

 

 

 

 

 

 

 

Print

Lemon Truffles

A decadent creamy and rich white chocolate truffle that using real lemon for hints of flavor.
Course Dessert
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 20 -30
Author Jessica Knott

Ingredients

  • 1 1/4 cup (10 ounces) high-quality white chocolate, chopped (Chocoley.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 and white sanding sugar for coating (Chocoley.com)

Instructions

  1. Place 2 tablespoons butter and chopped chocolate in a microwave safe bowl and microwave according to directions on chocolate package. This can also be done in a double boiler; heat small amount of water on stove top but do not allow it to boil. Place another heat safe bowl tightly over the top and turn off stovetop once water is warm. Be careful to not allow any water moisture to get in chocolate/butter mixture. Water will curdle/burn chocolate. Stir until melted. Meanwhile, in a small saucepan, combine heavy cream and lemon zest. Allow zest color to combine with cream and heat on low for a few minutes, careful not to boil mixture. Add corn syrup and lemon extract to mixture and stir. Immediately combine chocolate and cream mixture and stir for a few minutes until the mixture becomes silky smooth from the heat. Cover and refrigerate for about 2 hours. Remove from the refrigerator and scoop out teaspoon size balls of chocolate. Roll between hands to get even texture then roll in yellow or white sanding sugar until coated completely. Store in refrigerator until ready to serve.

Recipe 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 ball 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.
Lightly wash hands and dry under kitchen faucet in between truffle rolling and sugaring. Chocolate may slightly melt causing a sticky coating on hands.

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11 Comments

  • Avatar for Jessica Knott
    Reply
    Susan
    12/24/2014 at 7:56 pm

    I made a triple batch of these, lemon zest could come or go either way. I dropped mine in melted white chocolate that was colored yellow and lemon extract add to.
    everyone loved them. I also just used a 12 oz. bag of Nestle white chocolate chips they worked well.

  • Avatar for Jessica Knott
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    Susan
    12/24/2014 at 7:59 pm

    Loved them

  • Avatar for Jessica Knott
    Reply
    resep donat kentang
    06/17/2015 at 12:54 am

    Hmmm, look yummy truffle

  • Avatar for Jessica Knott
    Reply
    Maisie
    05/03/2016 at 5:06 pm

    love it ! yumm lemon truffles.

  • Avatar for Jessica Knott
    Reply
    Lucy
    08/01/2016 at 10:27 am

    I once read that there is a chocolate person and a lemon person in every marriage. I am definitely the lemon person! These truffles sound amazing! They would make such a great gift for the holidays. Yum!

  • Avatar for Jessica Knott
    Reply
    Sarah @ Champagne Tastes
    08/01/2016 at 12:13 pm

    Oh yummmm! I love truffles! I just wish I could figure out how to make them without getting crazy messy hands Lololol. These look delicious!

  • Avatar for Jessica Knott
    Reply
    Megan Marlowe
    08/01/2016 at 1:30 pm

    I feel like I can taste the sweet, tart truffles right now! What a fantastic treat! Can’t wait to make them!

  • Avatar for Jessica Knott
    Reply
    Aish
    08/01/2016 at 1:45 pm

    I love lemons. My days usually start with a glass hot lemon water. I’m sure that I will simply love this recipe.

  • Avatar for Jessica Knott
    Reply
    Molly Kumar
    08/01/2016 at 2:30 pm

    These look so delicious and the color is just so pretty. I could totally eat 1-2 at a go 😉

  • Avatar for Jessica Knott
    Reply
    Vicci | It's Cheat Day Everyday
    08/01/2016 at 5:49 pm

    Now these look absolutely melt in your mouth delicious! I usually make truffles with either dark chocolate or matcha..I can’t believe I haven’t tried a lemon recipe yet! Definitely pinning this for later.

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