White Chocolate Lemon Truffles

"Just gorgeous and moreish. I use this recipe every Christmas for gifts. I'm surprised they make it out the house as I'm always eating them myself or using them whenever a guest comes to call. You can also use icing sugar to coat them instead of white chocolate"
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Ready In:
1hr 20mins
36 truffles (Chilling Time - 4 hours)




  • Make the truffle base first, as it must be well-chilled before using. In small, heavy, non aluminum saucepan, combine double cream and lemon zest. Over low heat, heat until cream comes to a simmer, stirring occasionally.
  • Remove from heat. Cover tightly; allow to stand 20 minutes at room temperature.
  • Shortly before cream standing period (20 minutes) is up, combine white chocolate, small pinch of salt, and butter pats in medium heatproof bowl.
  • When cream has stood 20 minutes, remove cover.
  • Reheat cream mixture over low heat, stirring occasionally, until it reaches a simmer again. Remove from heat.
  • Strain through fine-meshed strainer into white chocolate mixture.
  • Press down on the lemon zest left in the strainer to squeeze all the liquid from it.
  • Place white chocolate mixture over warm water on low heat (water should not touch bottom of bowl).
  • Stir frequently just until almost melted; (careful not to burn) remove from heat and hot water.
  • Stir until melted and smooth. (Note: White chocolate, even of excellent quality, can be stubborn about melting. If there are small lumps of white chocolate in your truffle base, transfer the truffle base to a food processor fitted with a steel blade; process at high speed just until smooth.).
  • Transfer truffle base to small bowl. Chill at least 4 hours (overnight is fine, too), covering tightly when cold.
  • When base is chilled, prepare coating.
  • For Coating:

  • Meanwhile, melt the white chocolate add lemon oil (if wish).
  • To make truffles:

  • If desired, have ready 1 inch petit four cases for finished truffles.
  • Using a teaspoon form balls of about 1 inch diameter from the cold truffle base.
  • Drop into the melted white chocolate mixture using a fork to assist, dip and turn each ball in the chocolate. Then place on a lined baking tray to allow the chocolate to set. Place in the petit-four cases or storage container.
  • Store truffles in an airtight container in refrigerator for up to one week; freeze for longer storage.
  • To serve, remove from refrigerator 15 to 20 minutes prior to serving time. Let stand at room temperature, covered, until serving time.

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I love food, especially sweets and deserts. I changed my career to incorporate the things I love most, I am now a Home Economics Teacher living in Scotland, United Kingdom.
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