Lemon White Chocolate Truffles

Decadent lemon white chocolate truffles made with white chocolate ganache and fresh lemon, tossed in shredded coconut.

These lemon white chocolate truffles taste so delicious and, they're so easy to make! Make them ahead of time and give them as an edible gift.

These are easy no-bake truffles, and you only need 4 ingredients for these lemony treats.

Jump to:

• Ingredients
• White chocolate truffles
• Equipment
• Lemon infused cream
• Step by step instructions
• Additions and substitutions
• Related recipes
• Lemon White Chocolate Truffles

Ingredients

Just 4 ingredients are needed for these truffles!

• White chocolate - a good quality white chocolate is best. I use whittakers white chocolate. Do not use compound white chocolate.
• Cream - a heavy cream (or pouring cream) is used. This helps the chocolate melt and creates a smooth and biteable truffle.
• Fresh lemons - both zest and juice are used in this recipe.
• Shredded coconut - the truffles are rolled in shredded coconut at the end. The coconut works so well with the lemon and gives an almost tropical touch.

White chocolate truffles

If you've made ganache truffles before with dark chocolate, you might notice that a lot less cream is needed for white chocolate ganache truffles. White chocolate doesn't set as hard as dark chocolate so you need less cream to be able to scoop it.

These truffles use a small amount of cream compared to chocolate because I wanted white chocolate truffles that were stable enough to be rolled and coated in coconut, without the need for a coating of chocolate around them.

White chocolate truffles use a ratio of about 4:1 of white chocolate to cream.

Once set the truffles will be perfectly biteable but firm enough to hold their shape.

Equipment

These truffles are the easiest to make in the microwave. Usually, when making a chocolate ganache, the cream is heated and poured over chocolate, then left to sit. This melts the chocolate. However, for this recipe, there is only a small amount of cream so it needs a bit of extra help when it comes to heating the chocolate.

Once the cream is poured over the chocolate, it can be microwaved in small increments to further melt the chocolate.

Alternatively, you can use a large bowl filled with boiled water to create a hot water bath to help melt the chocolate.

Lemon infused cream

There's both lemon zest and lemon juice in these lemon truffles.

The lemon zest is used while the cream is being heated. Adding the zest to the cream while it's being heated helps to infuse extra lemon flavour.

Once the cream is ready to be poured over the chocolate, the lemon zest can be sieved out or left in. I usually leave the zest in, as it adds extra pops of lemon flavour throughout the truffle.

Step by step instructions

Making the ganache

Chop the white chocolate up into small pieces. This makes it much easier to melt.

In a small saucepan, gently warm the cream along with the lemon zest. Let it come to a simmer, don’t boil it. The straight away take it off the heat.

Pour the hot cream over the chocolate. If you want to remove the lemon zest from the cream, pour it through a sieve when pouring it over the chocolate.

Place the bowl in the microwave in increments of about 10 seconds, folding it together gently after each time until most of the chocolate has melted.

Keep stirring until the chocolate has melted and incorporated with the cream.

If you have no microwave, balance the bowl of chocolate over a saucepan or large bowl of boiled water. Gently fold the chocolate and cream together until incorporated.

While the mixture is still warm, stir through the lemon juice.

Chilling the ganache

Pour the ganache into a flat dish and place it in the refrigerator to cool. The flat dish will allow the ganache to cool and firm up faster.

Leave it to chill for around 2 hours. At this stage, it will be still fairly soft but firm enough to begin rolling.

Use a teaspoon to scoop up small amounts of ganache and roll it quickly in between your hands to form a ball. Coat each ball in shredded coconut and place them on a plate.

Work quickly as the warmth of your hands will melt the ganache. If too much ganache gets stuck to your hands, wash them in between rolling to make things easier.

If you're making truffles in a warm environment you may need to chill the ganache again in between rolling.

Chilling the truffles

Place the finished truffles back in the fridge and let them chill for a further 3-4 hours until firmed up.

Storing

The truffles will hold their shape at room temperature but they are best stored long-term in the refrigerator.

At room temperature, the truffle can be stored for up to 4 days while in the refrigerator they can be stored for up to 2 weeks.

Additions and substitutions

These white chocolate and lemon truffles can be tweaked to suit your tastes.

Try them with -

• lime, orange or yuzu instead of lemon to make yuzu truffles, orange truffles or lime truffles
• dip them in chocolate instead of the shredded coconut. Either more white chocolate or a coating of dark chocolate
• Roll them in flaked almonds or other nuts for a little crunch.

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