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.
Rachel @ The Stay At Home Chef says
I'm a sucker for lemon flavored desserts! This sounds heavenly! Added to my truffle pinterest board!
Bake Play Smile says
Thanks!
Susan@LunaCafe says
What a lovely gift. I love white chocolate with coconut. Lindt has a bar with that combo. Will give a shout out in All Chocolate All Month in February on the blog. 🙂
Bake Play Smile says
Thank you so much - yes they really are a lovely (and yummy!) gift! Thanks for including them in your Chocolate Month special.
Mallory @ Chocolate with Grace says
These are so pretty. I am obsessed with anything lemon and white chocolate as well!
Bake Play Smile says
Oh thank you so much! 🙂
Linda says
Hi tried making this yesterday tried rolling them this morning but was really sticky and soft was not holding it's shape what have I done wrong ?
Bake Play Smile says
Hi Linda, Thanks for your feedback. I've had a play around with this recipe again today as another person had the same problem. Mine turned out fine again, so I think it must be due to either: a) the weather! b) the type of cream used - thickened or heavy is best, or c) the brand of chocolate used. I've changed the recipe slightly which should make the texture much firmer. To save your batch, try adding 1/2 cup coconut to the mixture and then rolling in extra coconut. Hope that helps! Thanks for your feedback.
angie says
Hi just tried making these and so soft and sticky to roll they r going flat what have I done wrong ? and I've left the mixture overnight in fridge
Bake Play Smile says
Hi Angie, I've had another play around with these today and mine turned out fine again, but I've changed the recipe slightly now and that should make them easier to roll. My guess it that it would have been due to either: the weather, the cream used or the brand of chocolate used. Either way, hopefully you should have more luck with the recipe now! To save your existing batch, try adding 1/2 cup of coconut to the mixture. Hope that helps.
Angie says
thank u so much , they are awsome !