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…!
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
How To Make Lemon & White Chocolate Truffles
Step 1 – Make a ganache by melting the chocolate, cream and lemon extract together
Step 2 – Stir through the coconut and chill in the fridge
Step 3 – Roll into balls and toss through extra coconut
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.
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!
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!)
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Lemon & White Chocolate Truffles
Ingredients
- 250 g white chocolate
- 60 ml thickened (heavy) cream
- 1 tsp lemon extract
- 1/2 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.
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.
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! 🙂
These look like a great Xmas gift idea. Does the recipe work with other types of chocolate & flavours, or do the measurements need adjusting?
Hi Jenni,
You should be fine adjusting the ingredients!
These look delish! How long will they keep in the fridge for?
Oops sorry I just saw your note on how long it’ll keep – 1 week. Thanks. Will try them!
No problem!
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! 🙂
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.
Okay great, will do!
Thank you so much for your help 🙂
These look delicioys! Can they be frozen? And how long would they keep? Thanks!
Hi Sandy, I haven’t frozen these before but they keep for up to 5 days in an airtight container in the fridge. 🙂
Hi Sandy,
Did you try freezing these? If so, how did they turn out?