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    Home » Recipes » Desserts » Lemon & White Chocolate Truffles

    Lemon & White Chocolate Truffles

    Published: Feb 24, 2020 · Modified: Mar 10, 2020 by Lucy · This post may contain affiliate links · 31 Comments

    Jump to Recipe
    Simple Lemon & White Chocolate Truffles made with cream and coconut... the perfect dessert or homemade food gift for friends, family or neighbours!

    Simple Lemon & White Chocolate Truffles made with cream and coconut... the perfect dessert or homemade food gift for friends, family or neighbours!

    Simple Lemon & White Chocolate Truffles made with cream and coconut... the perfect dessert or homemade food gift for friends, family or neighbours!

    Some of our most popular dessert recipes are for no-bake balls and truffles... from our collection of cheesecake balls (helllooooo Baileys cheesecake balls!), to our healthy bliss balls (the peanut butter brownie bliss balls are a must-make), to our famous kid-friendly rum balls and rich Oreo truffles... there's a definite love of truffles going on around here!

    Which brings us to this super easy, rich and creamy Lemon & White Chocolate Truffles recipe...!

    Sweet white truffles covered in coconut.

    What You Need To Make Lemon Truffles

    Just 4 basic ingredients:

    • white chocolate
    • thickened cream (otherwise known as heavy cream)
    • lemon extract (see recipe notes below) 
    • desiccated coconut

    The ingredients for lemon truffles - white chocolate, lemon extract, cream and coconut.

    How To Make Lemon & White Chocolate Truffles

    Step 1 - Make a ganache by melting the chocolate, cream and lemon extract together

    White chocolate and cream in a bowl.

    Step 2 - Stir through the coconut and chill in the fridge

    A mixing bowl with a creamy mixture.

    Step 3 - Roll into balls and toss through extra coconut

    A cream and chocolate ball being coated in coconut in a bowl.

    Chocolate Ganache Truffles

    In order to get that beautiful rich and creamy texture, these truffles are made using a ganache made from white chocolate and cream. Once chilled, the ganache sets firm, allowing you to roll the mixture into balls. 

    A white chocolate truffle coated in coconut on a cake plate.

    Recipe Notes & FAQ

    What type of cream should I use?

    Our lemon truffles require thickened cream (as it's referred to in Australia) or heavy cream (as it's known in the US). 

    What is lemon extract? 

    Lemon extract is made from natural lemon oil (one tsp of lemon extract is equivalent to one tsp of lemon zest). Lemon extract can be bought from the baking section of any major supermarket (near the vanilla extract). 

    Can I use lemon zest instead of lemon extract?

    Yes you can - simply replace the lemon extract with 1 tsp of finely grated lemon zest (or add more if preferred). 

    Can I use lemon juice instead of lemon extract?

    You would need to use a large amount of lemon juice to get the same intensity of lemon flavour, which would then unbalance the texture of the truffle mixture. Stick to lemon extract or lemon zest. 

    How long will the truffles last?

    Lets be serious... not long! They're far too delicious for that! But if you really wanted to test it out, they'll last up to 1 week in an airtight container in the fridge or 3 months in the freezer.

    Do I need to refrigerate the truffles?

    Yes! Because they're made with cream, the truffles need to be refrigerated until you're ready to serve them.

    Can I coat them in something other than coconut?

    Sure thing! Icing sugar works well too!

    A half eaten truffle made with chocolate and cream.

    More No-Bake Balls & Truffles 

    If you're after a quick and easy dessert, then you really can't go past no-bake balls and truffles! Here's a few of our most popular recipes:

    • Kahlua Cheesecake Balls - with a delicious boozy twist!
    • Oreo Truffles... the classic truffle!
    • Healthy Salted Caramel Balls (they taste so good - it's hard to believe they're actually healthy!)
    • Cherry Ripe Balls... cherries, coconut and chocolate!
    • Lemon & Coconut Bliss Balls (just like these Lemon & White Chocolate Truffles... but healthy!)

     

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    Simple Lemon & White Chocolate Truffles made with cream and coconut... the perfect dessert or homemade food gift for friends, family or neighbours!

    Lemon & White Chocolate Truffles

    Simple Lemon & White Chocolate Truffles made with cream and coconut... the perfect dessert or homemade food gift for friends, family or neighbours!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Truffles
    Prep Time: 15 minutes
    Chilling time: 3 hours
    Total Time: 3 hours 15 minutes
    Servings: 20 serves
    Calories: 92kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 250 g white chocolate
    • 60 ml thickened (heavy) cream
    • 1 tsp lemon extract
    • ½ cup desiccated coconut
    • extra coconut or icing sugar to roll balls in

    Instructions

    Conventional Method

    • Melt the white chocolate, cream and lemon extract uncovered in the microwave for 2-3 minutes on 50% power (stirring every 30 seconds). Stir through the coconut.
    • Cover with plastic wrap and place in the fridge for 3 hours or until firm.
    • Line a tray with baking paper and set aside.
    • Roll 2 teaspoonfuls of mixture into a ball.
    • Roll in the extra coconut or icing sugar to coat. Place onto the prepared baking tray. Continue until all of the mixture has been used.
    • Store in an airtight container in the fridge for up to 1 week.

    Thermomix Method

    • Melt the white chocolate, cream and lemon extract on 50 degrees, Speed 2 for 3-4 minutes or until completely melted.
    • Add coconut and mix on Reverse Speed 2, 10 seconds. Pour into a bowl.
    • Cover with plastic wrap and place in the fridge for 3 hours or until firm.
    • Line a tray with baking paper and set aside.
    • Roll 2 teaspoonfuls of mixture into a ball. Roll in the coconut or icing sugar to coat. Place onto the baking tray.
    • Store in an airtight container in the fridge for up to 1 week.

    Notes

    RECIPE NOTES & TIPS
    Type of cream - Our lemon truffles require thickened cream (as it's referred to in Australia) or heavy cream (as it's known in the US). 
    Lemon extract - Lemon extract is made from natural lemon oil (one tsp of lemon extract is equivalent to one tsp of lemon zest). Lemon extract can be bought from the baking section of any major supermarket (near the vanilla extract). 
    Can I use lemon zest instead of lemon extract? Yes you can - simply replace the lemon extract with 1 tsp of finely grated lemon zest (or add more if preferred). 
    Can I use lemon juice instead of lemon extract? You would need to use a large amount of lemon juice to get the same intensity of lemon flavour, which would then unbalance the texture of the truffle mixture. Stick to lemon extract or lemon zest. 
    Storing the truffles - the truffles will last up to 1 week in an airtight container in the fridge or 3 months in the freezer.
    Refrigerating the truffles - because they're made with cream, the truffles need to be refrigerated until you're ready to serve them.
     

    Nutrition

    Calories: 92kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 13mg | Potassium: 50mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.1mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!
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    Reader Interactions

    Comments

    1. Sandy

      December 24, 2016 at 7:50 pm

      These look delicioys! Can they be frozen? And how long would they keep? Thanks!

      Reply
      • Bake Play Smile

        January 03, 2017 at 7:21 am

        Hi Sandy, I haven't frozen these before but they keep for up to 5 days in an airtight container in the fridge. 🙂

        Reply
      • Giorgia

        October 09, 2019 at 12:59 pm

        Hi Sandy,
        Did you try freezing these? If so, how did they turn out?

        Reply
    2. Sarah Watling

      December 16, 2015 at 4:06 pm

      Hi there
      These look great!
      Just wondering, can I use fresh lemon juice instead of the lemon extract? If so how much would I use in place of the extract?
      Thank you in advance for your help! 🙂

      Reply
      • Bake Play Smile

        December 16, 2015 at 4:36 pm

        Absolutely! I would use 1-2 teaspoons. It wont have as strong a lemon flavour as you get with the extract, but lots of people do that instead and they turn out delicious.

        Reply
        • Sarah

          December 16, 2015 at 5:21 pm

          Okay great, will do!
          Thank you so much for your help 🙂

          Reply
    3. Li'en

      December 06, 2015 at 9:56 pm

      These look delish! How long will they keep in the fridge for?

      Reply
      • Li'en

        December 06, 2015 at 10:17 pm

        Oops sorry I just saw your note on how long it'll keep - 1 week. Thanks. Will try them!

        Reply
        • Bake Play Smile

          December 08, 2015 at 4:11 pm

          No problem!

          Reply
    4. Jenni

      December 03, 2015 at 11:21 pm

      These look like a great Xmas gift idea. Does the recipe work with other types of chocolate & flavours, or do the measurements need adjusting?

      Reply
      • Bake Play Smile

        December 05, 2015 at 8:30 am

        Hi Jenni,
        You should be fine adjusting the ingredients!

        Reply
    5. Sam

      July 28, 2015 at 8:54 pm

      I have made these for the first time and they are currently in the fridge to set. Is there usually an amount of oil that comes out of the mixture? I am slightly concerned I have maybe used the wrong type of white chocolate (milky bar). Any help much appreciated. Thanks.

      Reply
      • Bake Play Smile

        July 29, 2015 at 9:08 am

        Hi Sam, I'd say that's from the type of chocolate used. I tend to use cooking chocolate for these - but they should be fine! Don't stress! 🙂

        Reply
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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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