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
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.
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 Ganache
Melt the white chocolate, cream and lemon extract ogether in the microwave for 2-3 minutes on 50% power, stirring every 30 seconds. When combined, stir through the coconut.
Step 2 - Chill
Cover the ganache and place in the fridge for 3 hours until firm.
Step 3 - Toss In Extra Coconut
Line a tray with baking paper.
Roll 2 teaspoons of mixture into a ball and toss in extra coconut (or icing sugar). Place on to tray and continue with the rest of the mixture.
Store in an airtight container in the fridge for up to 1 week.
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 teaspoon of lemon extract is equivalent to one teaspoon 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 teaspoon 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 teaspoon 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.
Jem @ Lost in Utensils says
They look perfect for Christmas as well. Would be a lovely flavour.
Becky from BeckyandJames says
I am starving now. These look delicious. I need to know, though, how do you get them so perfectly round and uniform? If I made these they would look ridiculous and make perfect candidates for one of those 'nailed it' memes...
Bake Play Smile says
Hi Becky, because the mixture firms up in the fridge, they're so easy to roll!! 🙂
Emily @ Have A Laugh On Me says
I bet these just melt in your mouth?? I wish I knew where to get cheap lemons though as they are pricey hey? xx
Deborah says
Oh my god! They look delicious and easy enough for me to make!!! Marking this recipe!!!
Deborah
Bake Play Smile says
Thanks Deborah! Hope you love them 🙂
Nicole- Champagne and Chips says
Absolutely gorgeous Lucy. I love how easy they are too without requiring that fiddly second dip in chocolate. You have very lucky family members 🙂